Please connect to Internet to continue
Preparation Time : 10
Cook Time : 30
Total Time : 40
Palak/Baby Spinach 1 kgs
Paneer 400-500 gms
Onion Medium (Finely diced) 2 nos
Tomato Medium (Finely chopped) 4 nos
Ginger (Finely diced) 1 inch
Garlic Paste 2 tbsp
Coriander powder 2 tbsp
Kasoori Methi (Crushed) 2 tbsp
Red chili powder 2 tsp
Cumin seeds 2 tsp
Turmeric 2 tsp
Nutmeg powder 1 tsp
Cooking oil 2 tbsp
Desi ghee/Clarified Butter 2 tbsp
Salt 2 tsp
Milk 1/2 cups
Intro: Palak Paneer is a very popular North Indian delicacy which is cooked in a Spinach & Tomato based gravy. A vegetarians’ delight.
Wash the spinach & tomatoes. Blanch them together with a cup of water. Let it cool down.
Take out the tomatoes. Remove the skin. Grind the spinach & tomatoes together to a smooth purée, saving the stock. Cut the Paneer into thick rectangles.
Heat oil in a nonstick pan. Shallow fry the Paneer until golden over medium heat. *Do not overcrowd the pan.
Remove & soak in hot water with a teaspoon of turmeric & salt each. *Soaking the Paneer in hot water keeps the Paneer soft.
Now add the desi ghee in the same pan. Tip in the jeera seeds. Let them crackle.
Add the onion & the ginger. Sauté until golden. Add the garlic paste. Cook for 2 minutes.
Add the spinach along with the Dhania powder, Degi mirch, Turmeric, Nutmeg powder & salt.
Cook covered for about 10 minutes, stirring occasionally.
Add the milk & stock. Adjust seasoning. Drop the fried Paneer one by one. Stir gently.
Sprinkle Kasoori methi.
Serve hot with Roti/Parantha/Naan.
Please Login to comment