PALAK PANEER

This is the most common and nutritional recipe of North Indian cuisine. Making to the favourite list of many people, this dish is a nutritious blend of spinach and paneer. The good thing is all the ingredients of this dish are easily available in an Indian kitchen. So, its easy and affordable. Let’s have a look at the recipe here:

Preparation Time: 20 minutespalakpaneerrecipe
Cooking Time: 30 minutes
Servings: 4
Ingredients:
? 1 bunch of fresh spinach (palak) (500g)
? 1 cup paneer (cut into medium-size cubes) (150g)
? 1 big onion (chopped)
? 1 tomato (pureed or finely chopped) (optional)
? 1 tsp – finely chopped garlic
? 1/2 tsp – finely chopped ginger
? 1/2 tsp – cumin (jeera) powder
? 1 tsp – red chilli powder
? 1 tsp – coriander powder
? 1/4 tsp – turmeric powder
? 1 pinch – dried fenugreek leaves (kasuri methi)
? 1 tsp – garam masala
? 1 pinch – asafoetida (hing)
? 2 tsp – ghee or cooking oil
? 1 cup – milk or water
? 1 tbsp – plain curd or yogurt (optional)
? 1 lemon juice (optional)

Preparation Instructions:

  • Firstly, we will blanch the spinach. For dis, boil water in a big pot while the water is boiling, wash the spinach leaves properly to remove all the dirt. Now add the washed spinach into boiling water and remove after 2-3 minutes. Drain the extra water and make smooth spinach paste.
  • Take a saucepan and heat oil or ghee. Add cumin (jeera) powder followed by chopped onion. Saute onion till it turns golden brown and add spices (coriander powder, chilli powder, turmeric powder and hing). Fry the spices for a few seconds, don’t burn the spices.
  • Add finely chopped ginger and garlic to the fried spices. Add chopped or pureed tomato (if you are using it). Mix them well and add spinach paste. Add milk or water to this and bring to boil. Sprinkle salt to taste and kasuri methi.
  • Cover the saucepan and cook it for 8 to 10 minutes till the spices blend with spinach. When cooked add paneer pieces to the gravy. You can add some yogurt (dahi) to make the gravy thicker and lemon juice to help in iron absorption from spinach. Sprinkle garam masala, mix well and turn off the stove.
  • Delicious Palak Paneer is ready to serve with rice, roti or paratha. Share your experience in the comment box.

Tips:

  • You can deep fry the paneer pieces for a different taste.
  • Adjust the spices according to your taste.
  • Instead of red chilli powder, you can use green chillies. Add them to spinach while making paste.
  • Don’t over cook the spinach as it will lose its natural green colour and will turn into murky green.

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