Palak paneer is a vegetarian dish from the Indian Subcontinent, consisting of paneer in a thick paste made from pureed spinach and seasoned with garlic, garam masala, and other spices. This dish is served hot with a tandoor selection, like roti, naan or boiled rice.
Dhaba restaurants often specialise in palak paneer.
Preperation time: 10 mins
Cooking time: 25 mins
-1 heaped cup paneer cubes/ Indian
cottage cheese (150 grams)
-2 cups palak tightly packed (100 grams)
-2 to 3 green chilies deseeded
-¾ cup fine chopped onions
-½ cup tomatoes puree
-¼ tsp kasuri methi
-½ tsp coriander powder
-¼ tsp cumin powder
-¼ to ½ tsp garam masala
-1 tsp ginger garlic paste
-1 inch cinnamon stick
-2 green cardamoms
-⅛ tsp cumin or jeera
-Oil or butter as needed
-2 to 4 tbsp. Fresh cream
-salt as needed
1. Wash cleaned palak thoroughly in a
large pot filled with water. Rinse a few times. Drain off the water completely.
2. Heat a pan with 1 tsp oil and saute paneer just for 2 to 3 mins.
3. To the same pan add another tsp oil, saute green chilies and palak on a medium heat.
4. Switch off when the leaves wilt off. This takes only 2 to 3 minutes. Do not overcook, spinach takes only 2 to 3 mins to cook.
5. Cool it completely. Add to a blender with green chilies.
6. Make a smooth paste. Set aside.
7. Heat oil in a pan or pot. Add cardamom, cinnamon, cloves and jeera.
8. Add onions or onion paste. Fry until golden.
9. Add ginger garlic paste. Fry until the raw smell goes.
10. Add tomato puree and salt.
11. When the tomatoes turn fully mushy, add crushed kasuri methi, coriander powder and garam masala.
12. Saute for 2 to 3 mins or until it begins to leave the sides of the pan.
13. Add half cup water and cook on a medium heat.
14. When the gravy thickens, lower the flame completely. Add the puree.
15. Mix it well and cook until it begins to bubble just for about 2 mins.
16. Add the fried paneer. Mix well.
17. Finally add fresh cream in the gravy and then serve it in a bowl.