Palak Paneer Recipe – step by step pics

palak paneer
palak paneer

              palak paneer (no garlic) is one of the most loved north indian dishes by many.  Very easy to prepare and tastes delicious and goes well with roti or chapathi or even with pulao. It is the simple paneer masala or Palak Paneer Bhurji that gets done at home and palak paneer is something very rare. I do not know the source of this recipe as I have been cooking this for years. I usually do not measure the ingredients  but just use them approximately, however i have mentioned them for reference. if you like to make a palak paneer in restaurant style, add cream and adjust the consistency to make it thicker than mine (refer the pic)
Ingredients
1 cup of paneer cubes
2 cups of spinach tightly packed (remove the stems and wash the leaves)
2 to 3 green chilies
¾  cup of onions
½ cup of tomatoes
1 tsp kasuri methi
½ tsp coriander powder
¼ to ½  tsp garam masala (store bought) (adjust the quantity, using more can discolor your gravy)
2 tbsps fresh cream or 45 ml of milk or almond milk (cream gives the best taste)
¾  tsp ginger paste
1 “ cinnamon stick
2 green cardamoms
4 cloves
1/8  tsp cumin or jeera
oil or butter as needed
Method
1.   Wash paneer cubes and fry them in a pan for 2 mins and drop them in water and leave for 5 to 10 mins. drain and set aside

2.   In the same pan, add spinach and fry for just 2 to 3 mins on a medium heat. spinach must wilt off thoroughly. do not overcook. set aside to cool

 3.   Grind spinach with green chilies

4.   Heat a deep pan with oil, add cinnamon, cardamoms, cloves and cumin, when they begin to splutter proceed with next step
5.   Add onions and fry till they turn transparent.

6.   Add ginger and sauté for a min
7.   Add tomatoes, turmeric and salt, fry till they turn mushy

8.   Add kasuri methi, garam masala and coriander powder
9.   Mix well and add the pureed spinach

10.                Add very little water to bring it to the consistency. do not add water if you desire to add milk at the end, else the gravy will be runny
11.                Adjust salt. Bring it to a boil

12.                Add the fried paneer pieces and cream or milk. bring it to a boil and cook for 2 mins

Serve with roti or rice

Note: 1. take care not to add too much water or too much milk as it will make your gravy thin. A thicker gravy tastes better

Comments

Leave a Reply

Your email address will not be published.