PALAK PANEER

 PALAK PANEER


Palak Paneer

Palak= spinach (in hindi)

Paneer= Indian cottage cheese

So, this curry is made with spinach and Indian cottage cheese.

The spinach is blanched and then pureed. It’s then cooked with spices and simmered on low heat with paneer.

Cream is added to cut down on the bitterness of the spinach leaves and also make it rich.

If you don’t want to add cream, you can also use yogurt or milk in place.


INGREDIENTS

  • 5 cup water
  • 1 bunch palak / spinach
  • 1 inch ginger
  • 1 clove garlic
  • 3 green chilli

other ingredients:

  • 3 tsp oil
  • 1 tsp butter
  • 11 cube paneer / cottage cheese
  • 1 tsp cumin / jeera
  • 1 inch cinnamon
  • 4 cloves
  • 2 pod cardamom / elachi
  • 1 bay leaf / tej patta
  • 2 tsp kasuri methi / dry fenugreek leaves
  • ½ onion (finely chopped)
  • ½ tomato (finely chopped)
  • ¼ cup water
  • ¾ tsp salt
  • ¼ tsp garam masala
  • 2 tbsp cream / malai

INSTRUCTIONS 

  • take blanched palak, 1 inch ginger, 1 clove garlic and 4 green chilli.
  • blend to smooth paste without adding any water. keep aside.
  • now in a large kadai heat 3 tsp oil, 1 tsp butter and roast the spices till it turns aromatic.
  • further, add ½ onion and saute till it turns golden brown
  • additionally, add ½ tomato and saute till the tomatoes turn soft and mushy.
  • add prepared palak paste, ¼ cup water and ¾ tsp salt.
  • mix well adjusting consistency as required.
  • further, add roasted paneer and mix well.
  • simmer for 5 minutes or till paneer absorbs flavour.
  • turn off the flame and add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp cream. mix well.
  • finally, serve restaurant-style palak paneer with roti / naan.


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