Palak Paneer Recipe


Palak Paneer. The very name sends me into raptures. Basically it is spiced spinach gravy with cottage cheese in it.

One of my all time favorites, I can have this green gravy everyday and not get tired of it. I discovered how to make this in an easy fashion and I’m sure you’ll love it too.

Recipe (Veg): Palak Paneer

Preparation time: 20 minutes
Cooking time: 10 minutes

Palak Paneer

Palak Paneer

Ingredients:

Palak/Spinach – 2 bunches, cleaned
Methi – 1/2 bunch, cleaned
Onion – 2 medium size chopped fine
Paneer – 2 packets
Tomatoes – 2 medium size
Green chillies -3
Garlic pods – 7-8 pieces
Turmeric powder (Haldi) – 1 teaspoon
Coriander powder (Dhane) – 1 teaspoon
Milk – 1/2 cup
Ghee – 1 teaspoon
Any oil – 1 tablespoon
Salt – As per taste (I added around 1 teaspoon)

Spices needed for ground and roast powder:
Cardamom – 3 no.
Cloves – 2 no.
Black Pepper seeds – 1 teaspoon
Cumin seeds (Jeera) – 1 teaspoon

Method:

  1. Cut the paneer into bite sized pieces and keep aside.
  2. Boil the palak & methi leaves in sufficient water along with pinch of salt. Drain the water and cool.
  3. In the dry mixer, add cardamom, cloves, peppers along with the cumin seeds & grind to a fine powder.
  4. In the wet mixer, grind the tomatoes and keep aside in a bowl as we need the mixer again. Add the cooled palak-methi leaves along with green chillies, garlic and grind to a fine consistency. Add little water if required.
  5. In a non-stick kadhai, add the oil. When it heats up, add the chopped onion and fry well till the rawness is gone. Add the coriander and haldi powder along with salt and mix well.
  6. Add the tomato paste into the kadhai, mix it well and add the palak-methi paste into this and fry well.
  7. Add the paneer pieces to this mixture along with the milk.
  8. In a smaller pan, roast the powdered spices in ghee and add to the palak paneer mixture. Leave it covered for 2 more minutes and then serve.

Serve with Indian Bread (Roti/Naan).

Note: You can substitute paneer with potatoes in this gravy. Unlike some, I don’t like to fry the Paneer as I dislike the fried taste, you can add the extra step if needed!

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