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Palak Paneer

Palak Paneer

Cooking Time

Preparation Time : 15

Cook Time : 25

Total Time : 40

Ingredients

Serves 3

  • 400g paneer (cottage cheese) cut in cubes

  • 2 bunches/500g spinach (leaves only)

  • 1 cup coriander leaves

  • 1 medium onion sliced

  • 1 tomato sliced

  • 2 green chilies (deseeded to reduce heat)

  • 5-7 garlic cloves sliced

  • 1/2 to 3/4″ ginger sliced

  • 1/4 cup cashews/skinless almonds

  • 1/2-1 tsp Kashmiri red chili powder

  • 1/2-3/4 tsp Garam masala powder

  • 2-3 tbsp full cream

  • 1 tbsp kasoori methi powder

  • 1-1/4 tsp salt or to taste

  • 3-4 cups water to blanch spinach

Directions

  • 01

    Wash spinach thoroughly under running water. Drain.

  • 02

    Take a big pot and add enough water to immerse the spinach. Bring it to rolling boil. Add spinach and blanch it for about 4 minutes or until spinach looks wilted and turns darker green. Switch off gas.

  • 03

    Immediately transfer spinach to ice cold water or running cold water (it stops further cooking and retains the green color). Drain and keep aside.

  • 04

    Once cooled, grind spinach along with coriander leaves to a smooth paste (add little boiled spinach water to it for easy movement).

  • 05

    Heat a pan and add 3 tbsp oil. Lightly pan fry the paneer and make sure it doesn’t stick to the pan. Once it’s lightly golden in color, transfer it to a bowl containing warm water (helps keep paneer soft).

  • 06

    In another frypan, heat 2 tbsp oil again. To this, add onions, ginger, garlic, green chilies and sauté on low heat till onions turn translucent. Keep stirring to prevent the garlic from charring.

  • 07

    Add tomato and cook till it’s mushy.

  • 08

    Now add cashews/almonds and 1/2 cup water. Let this mixture cook tills cashews soften. Switch off gas. Cool it thoroughly.

  • 09

    Grind this onion mixture till its smooth.

  • 10

    Grind this onion mixture till its smooth.

  • 11

    Heat a saucepan with about 1 tbsp oil. Add the onion paste and sauté for a minute. Keep stirring it.

  • 12

    Now add the spinach paste and blend it well with the onion mixture. Bring it to a simmer.

  • 13

    Add kasoori methi powder, red chili powder, garam masala powder and salt to taste. Stir well. Now add paneer to it and mix. Simmer for another 3-4 minutes. Finally add the cream and mix well.

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