Palak Paneer Recipes

11-01-2024 author name

www.kitchenfoodrecipes.com

Ingredients:

For the Spinach Puree:

500 grams fresh spinach (palak), thoroughly washed and drained

1-2 green chilies, chopped (adjust to taste)

1 inch ginger, roughly chopped

3-4 cloves of garlic, roughly chopped

1/2 cup water for blanching

For the Paneer:

250 grams paneer, cut into cubes

1/4 teaspoon turmeric powder

Salt to taste

2 tablespoons oil for shallow frying

For the Gravy:

2 tablespoons oil or ghee (clarified butter)

1 teaspoon cumin seeds

1 bay leaf

1 medium onion, finely chopped

1 large tomato, finely chopped

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 teaspoon garam masala

Salt to taste

1/2 cup water or as needed

Additional:

2 tablespoons fresh cream or yogurt (beaten)

Fresh coriander leaves for garnish

Instructions:

Prepare the Spinach Puree:

A bring the large pot of water to a boil. Add the spinach leaves, green chilies, ginger, and garlic. Blanch for 2-3 minutes until the spinach is wilted.

Drain and immediately plunge the spinach into ice water to retain its bright green color.

Drain the spinach again and blend it into a smooth puree in a blender. Set aside.

Prepare the Paneer:

Marinate paneer cubes with turmeric powder and a little salt.

Heat oil in a pan and shallow fry the paneer cubes until golden on all sides. Remove and set aside on a paper towel.

Make the Gravy:

In the same pan, add more oil or ghee if needed. Add cumin seeds and bay leaf. Sauté until they start to sizzle.

Add a chopped onions and sauté until golden brown.

Stir in the chopped tomatoes along with turmeric, coriander, and cumin powder. A cook until the tomatoes are soft and mushy.

Add the spinach puree and mix well. Cook for 3-4 minutes.

Add a water to adjust the consistency and bring to a simmer. Add salt to taste.

Final Touches:

Add the fried paneer cubes to the gravy and cook for another 2-3 minutes.

Turn off the heat and stir in the fresh cream or beaten yogurt.

Serve:

Garnish with fresh coriander leaves.

Serve hot with naan, roti, or rice.

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