Palak Paneer Recipes
11-01-2024
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.
Serve hot with naan, roti, or rice.
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