Palak Paneer

A Popular North Indian Side dish for Rotis made of the Spinach Puree, Paneer and Spices with a Thick Indian Curry Sauce. The soft white paneer cubes in vibrant green spinach puree tastes delicious.

Click here to see : Chana masala, Green Gram Gravy, babycorn Masala, Green Peas Masala, Hot and Spicy Panner gravy, Onion and Tomato Kuruma

Ingredients for making Palak Paneer

Palak (Indian Spinach) 1 bunch

Onions finely chopped from 2 onions

Tomatoes finely chopped from 2 ripened tomatoes

Ginger and garlic finely chopped 2 tea spoons

Green chillies finely choppd from 1 chilli

Coriander powder 2 tea spoons

Cumin seed powder 1 tea spoon

Red chilli powder 1 tea spoon

Cloves and Cinnamon sticks coarsely crushed 1 tea spoon together

Oil 3 table spoons

Kasuri methi 1 tea spoon

Paneer cubes 12 pieces

How to make Palak Paneer?

Boil water in a large vessel. When it rolls on add a tea spoon of sugar to water. Add the leaves and allow to boil for 2 minutes.

Now drain the water out and immediately pour generous amount of cold water on leaves and drain the water out. Keep it aside.

Heat a wok with oil. Saute it with cumin seeds. After it splutters add the garlic and ginger pieces and saute it for 30 seconds.

Now add the clove and cinnamon to it.

The add onions and green chillies with salt and fry till it becomes transparent.

Add tomatoes and fry till they turn mashy.

Now add all the powders except kasur methi leaves and fry well.

Grind the palak leaves to smoothy in a blender and add to the wok and boil till the oil separates.

Taste the gravy and add salt if needed.

Add the paneer cubes and half cup water.Crush the kasuri methi leaves with hand and add to the boiling gravy.

Finally add a cup of fresh cream or thick whole milk and switch off the stove.

Note:

The sugar added to the boiling water helps the leaves to retain the green colour.

Don't grind the leaves in advance. While frying the items one by one grind the leaves to paste.

Adding milk or cream is optional.

Bhojana Recipes 2/18/2015

February 18, 2015

Palak Paneer

A Popular North Indian Side dish for Rotis made of the Spinach Puree, Paneer and Spices with a Thick Indian Curry Sauce. The soft white paneer cubes in vibrant green spinach puree tastes delicious.

Click here to see : Chana masala, Green Gram Gravy, babycorn Masala, Green Peas Masala, Hot and Spicy Panner gravy, Onion and Tomato Kuruma

Ingredients for making Palak Paneer

Palak (Indian Spinach) 1 bunch

Onions finely chopped from 2 onions

Tomatoes finely chopped from 2 ripened tomatoes

Ginger and garlic finely chopped 2 tea spoons

Green chillies finely choppd from 1 chilli

Coriander powder 2 tea spoons

Cumin seed powder 1 tea spoon

Red chilli powder 1 tea spoon

Cloves and Cinnamon sticks coarsely crushed 1 tea spoon together

Oil 3 table spoons

Kasuri methi 1 tea spoon

Paneer cubes 12 pieces

How to make Palak Paneer?

Boil water in a large vessel. When it rolls on add a tea spoon of sugar to water. Add the leaves and allow to boil for 2 minutes.

Now drain the water out and immediately pour generous amount of cold water on leaves and drain the water out. Keep it aside.

Heat a wok with oil. Saute it with cumin seeds. After it splutters add the garlic and ginger pieces and saute it for 30 seconds.

Now add the clove and cinnamon to it.

The add onions and green chillies with salt and fry till it becomes transparent.

Add tomatoes and fry till they turn mashy.

Now add all the powders except kasur methi leaves and fry well.

Grind the palak leaves to smoothy in a blender and add to the wok and boil till the oil separates.

Taste the gravy and add salt if needed.

Add the paneer cubes and half cup water.Crush the kasuri methi leaves with hand and add to the boiling gravy.

Finally add a cup of fresh cream or thick whole milk and switch off the stove.

Note:

The sugar added to the boiling water helps the leaves to retain the green colour.

Don't grind the leaves in advance. While frying the items one by one grind the leaves to paste.

Adding milk or cream is optional.