Palak Paneer is a popular, delicious, creamy and nutritious gravy from famous Punjabi cuisine! In this paneer / Indian cottage cheese is cooked in spinach based gravy along with fresh Indian spices.
As my kids are like paneer, I prefer to prepare along with spinach to make their meal more nutritious! It can be served along with roti / naan / pulao or chapathi.
Do try and give your feedback!
Ingredients:
Palak – 2 bunches
Green chillies – 3
Paneer – 250 gms (cut into cubes)
Onion – 1 big (finely chopped)
Tomato – 2 (finely chopped)
Ginger garlic paste – 2 tsp
Red chilli powder – ¾ tsp
Corriander powder – 2 tsp
Turmeric powder – ¼ tsp
Garam masala - ½ tsp
Kasurimethi - 1 tsp
Cream – 2 tbsp
Sugar – ¼ tsp
Salt to taste
For seasoning:
Cumin seeds – 1 tsp
Bay leaf - 1
Oil – 1 tbsp
Butter – 1 tbsp
Directions:
Cut the paneer into cubes and place it in the warm water till it used; to retain its softness.
Heat oil in a pan; add cumin seeds and bay leaf, after it splutters add finely chopped onion. Saute till the colour changes.
After that add ginger garlic paste , tomatoes, spice powders with little salt and sugar.
Fry that till tomato melts. Once the raw smell goes, add in the spinach green chilli paste.
Add water if required.
Add paneer and give it a mix. After that add kasurimethi and garam masala to palak gravy.
Finally add fresh cream and mix well and allow to cook in low flame for 2 to 3 minutes.
Don’t over boil them; otherwise the palak colour will change.
Serve hot with chapathi / roti.
Sugar is added to balance the acidity of tomatoes.
Adjust the water quantity and spice level to suit your taste.
You can also use tofu in this recipe instead of paneer.
As my kids are like paneer, I prefer to prepare along with spinach to make their meal more nutritious! It can be served along with roti / naan / pulao or chapathi.
Do try and give your feedback!
Ingredients:
Palak – 2 bunches
Green chillies – 3
Paneer – 250 gms (cut into cubes)
Onion – 1 big (finely chopped)
Tomato – 2 (finely chopped)
Ginger garlic paste – 2 tsp
Red chilli powder – ¾ tsp
Corriander powder – 2 tsp
Turmeric powder – ¼ tsp
Garam masala - ½ tsp
Kasurimethi - 1 tsp
Cream – 2 tbsp
Sugar – ¼ tsp
Salt to taste
For seasoning:
Cumin seeds – 1 tsp
Bay leaf - 1
Oil – 1 tbsp
Butter – 1 tbsp
Directions:
Remove stems and wash spinach thoroughly.
Blanch spinach and green chillies in boiling water.
Take it out and allow to cool. Grind spinach and green chilli into a fine paste and keep aside.
Cut the paneer into cubes and place it in the warm water till it used; to retain its softness.
Heat oil in a pan; add cumin seeds and bay leaf, after it splutters add finely chopped onion. Saute till the colour changes.
After that add ginger garlic paste , tomatoes, spice powders with little salt and sugar.
Fry that till tomato melts. Once the raw smell goes, add in the spinach green chilli paste.
Add water if required.
Add paneer and give it a mix. After that add kasurimethi and garam masala to palak gravy.
Finally add fresh cream and mix well and allow to cook in low flame for 2 to 3 minutes.
Don’t over boil them; otherwise the palak colour will change.
Serve hot with chapathi / roti.
Notes:
Instead of cream you can substitute with ½ cup of milk
You can also avoid butter and use oil instead.
Instead of cream you can substitute with ½ cup of milk
You can also avoid butter and use oil instead.
Sugar is added to balance the acidity of tomatoes.
Adjust the water quantity and spice level to suit your taste.
You can also use tofu in this recipe instead of paneer.
Looks so good. Lovely green too...
ReplyDeleteSimple and healthy recipe..want to give a try
ReplyDelete