Palak Paneer

Palak Paneer

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30

Ingredients

Serves 3

  • Paneer - 150 gms

  • Palak - 150 gms

  • Green chilly - 2-3 roughly chopped

  • Garlic - 2-3 cloves roughly chopped

  • Ginger - 1/2 inch roughly chopped

  • Water - 2 cups

  • Cumin seeds - 1/2 tsp

  • Bay leaf- 1 small

  • Onion - 1 medium finely chopped

  • Ginger Garlic Paste - 1 tbsp

  • Tomato - 1 medium finely chopped

  • Turmeric powder - 1/2 tsp

  • Asafoetida - 2 pinches

  • Chilly powder - 1 tbsp

  • Garam masala powder - 1 tsp

  • Water - 1-2 cups or as required as required for gravy

  • Kasuri methi leaves - 1 tsp

  • Cream - 1 1 tbsp

  • Oil - 3 tbsp

  • Salt 1 tsp or as per your taste

  • 1/2 inch ginger julienne for garnish

Directions

  • 01

    Take the palak leaves and the tender stems and clean nicely in running water.

  • 02

    In a pan boil around 2 cups water, add little salt and the palak leaves in the hot water. Cover the pan and let the palak stem for 2-3 mins.

  • 03

    Take out the palak leaves and immediately pour cold water over it, this is to retain the color of the palak.

  • 04

    After a min or two drain the water and add the palak to a blender with chopped ginger, garlic and green chilies. Blend it and make a smooth puree. Set aside.

  • 05

    In a pan heat oil add the paneer and slightly fry them for around 5 mins. Take out and set aside. 

  • 06

    In the same oil, add the cumin and let it splutter. Add the bay leaf, onions and saute till the onions become golden.

  • 07

    Add ginger garlic paste and saute for a min. Add tomatoes and saute till the tomatoes turns soft. Now add Salt, turmeric powder, red chili powder, asafoetida and mix very well. 

  • 08

    Then add the palak puree and stir nicely. Add about ½ cup water and simmer for 5 mins.

  • 09

    Add garam masala powder and add the fried paneer and gently stir and cook for 2-3 mins.

  • 10

    Add the crushed kasuri methi leaves and stir gently. Add 1 tbsp cream give a quick stir and take off the heat.

  • 11

    Garnish with remaining cream and ginger julienne and serve.

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