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Palak Paneer | Indian Cottage Cheese in Spinach Sauce.

Palak Paneer | Indian Cottage Cheese in Spinach Sauce.

Cooking Time

Preparation Time : 10

Cook Time : 30

Total Time : 40

Ingredients

Serves 4

  • 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

Directions

  • 01

    Intro: Palak Paneer is a very popular North Indian delicacy which is cooked in a Spinach & Tomato based gravy. A vegetarians’ delight.

  • 02

    Wash the spinach & tomatoes. Blanch them together with a cup of water. Let it cool down.

  • 03

    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.

  • 04

    Heat oil in a nonstick pan. Shallow fry the Paneer until golden over medium heat. *Do not overcrowd the pan.

  • 05

    Remove & soak in hot water with a teaspoon of turmeric & salt each. *Soaking the Paneer in hot water keeps the Paneer soft.

  • 06

    Now add the desi ghee in the same pan. Tip in the jeera seeds. Let them crackle.

  • 07

    Add the onion & the ginger. Sauté until golden. Add the garlic paste. Cook for 2 minutes.

  • 08

    Add the spinach along with the Dhania powder, Degi mirch, Turmeric, Nutmeg powder & salt.

  • 09

    Cook covered for about 10 minutes, stirring occasionally.

  • 10

    Add the milk & stock. Adjust seasoning. Drop the fried Paneer one by one. Stir gently.

  • 11

    Sprinkle Kasoori methi.

  • 12

    Serve hot with Roti/Parantha/Naan.

  • 13

    Enjoy!

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