PALAK PANEER RECIPE

PALAK PANEER RECIPE:

Palak Paneer Recipe is a curry made with spinach and Indian cottage cheese is a Punjabi delicacy. Paneer makes leaves delicious to eat. The spinach leaves are first blanched and then turned into puree. It’s then simmered with spices and finally mixed with paneer. Paneer should be added at the end and should not be cooked too much. Cream is added to reduce the bitterness of spinach leaves as well as to make it rich. Enjoy Palak Paneer with roti, pulka, naan or kulchas.

Palak paneer recipe is spinach in cottage cheese and is easy to make, tasty and nutritious curry that is best served with indian variety of breads like roti, parantha etc.

Ingredients:
400 gram spinach leaves
200 gram paneer, cubed into 1 inch pieces
1 large onion, cubed
One medium tomato, cubed
4 garlic cloves
1 inch ginger, sliced
One green chili, to taste
1 tablespoon oil
One teaspoon cumin seeds
1 teaspoon garam masala
Salt, to taste
1 tablespoon cream, to garnish

Method:
Soak spinach leaves in salty water for 10-15 minutes to wash them properly.
Boil 2 cups water in a pot, add 1 teaspoon of salt and spinach leaves. Cook the spinach leaves for 4-5 minutes until they loose stiffness. Turn off the heat.
Move the leaves to ice cold water. Keep for 2 minutes to retain their green color.
On the side add cubed onion, cubed tomato, cloves of garlic, sliced ginger, green chilli and 1 cup water to a pan and heat for 6-8 minutes.

Add leaves as well as onion mixture to a grinder.
Grind to make green smooth paste.
Heat oil in a pan on medium flame.
Add cumin seeds, garam masala and salt.
Add spinach paste and mix. Cook for 5 minutes.
Add paneer cubes and let it cook for 2 minutes
Move to a serving plate and garnish with cream

Recipe Servings:  4
Prep Time:  05 mins
Cook Time:  25 mins
Total Cook Time:  30 mins
Difficulty Level: Medium

About Palak Paneer Recipe:
A curry made with spinach and Indian cottage cheese is a Punjabi delicacy. Paneer makes leaves delicious to eat. The spinach leaves are first blanched and then turned into puree. It’s then simmered with spices and finally mixed with paneer. Paneer should be added at the end and should not be cooked too much. Cream is added to reduce the bitterness of spinach leaves as well as to make it rich. Enjoy Palak Paneer with roti, pulka, naan or kulchas.

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