AuthorSOMYA GUPTAPaneer bits in warm pureed spinach curry makes for this delicious dish called Palak Paneer. One of the most popular North Indian dish that goes well with just anything from roti, naan or rice. It is easy to cook and can be made for Dinner.
Boil 5 cups water in a pan. Add ¼ teaspoon salt to the hot water and stir. When the water comes to a rolling boil, slow down the flame. Add the spinach leaves in the hot water. Let the palak leaves sit in the water for about 1 minute.
After 1 minute, take out the leaves from water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chillies. Make a smooth puree. No need to add water while making the puree. Keep the spinach puree aside.
Heat oil or ghee in a pan or kadai. Add the cumin and let them splutter. Then add the tej patta.
Add the finely chopped onions. Saute till the onions become golden. Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.
Add the chopped tomatoes. Stir and saute the tomatoes till they soften. Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Then add the turmeric powder, red chili powder and hing.
Now Add the palak puree and mix well. Add some water or as required and Mix again. cook on low flame till the palak is cooked. Season with salt. The gravy or sauce will also thicken by now
Stir and add garam masala powder. Stir again and then add the paneer. Mix very well and switch off the heat. Be quick as we don't want heat the paneer for more 30 seconds to 1 minute. Overcooking paneer will make them chewy and dense. Add kasuri methi in gravy.
Lastly, Add low-fat cream. Stir gently again so that the cream gets incorporated in the gravy uniformly.
While serving you can top it with some Butter or Cream. serve with tandoori roti, roomali roti and naan.
Being a versatile dish, it also accompanies rice dishes like cumin rice, vegetable pulao, ghee rice and even a simple steamed rice very well.
Ingredients
Directions
Boil 5 cups water in a pan. Add ¼ teaspoon salt to the hot water and stir. When the water comes to a rolling boil, slow down the flame. Add the spinach leaves in the hot water. Let the palak leaves sit in the water for about 1 minute.
After 1 minute, take out the leaves from water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chillies. Make a smooth puree. No need to add water while making the puree. Keep the spinach puree aside.
Heat oil or ghee in a pan or kadai. Add the cumin and let them splutter. Then add the tej patta.
Add the finely chopped onions. Saute till the onions become golden. Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.
Add the chopped tomatoes. Stir and saute the tomatoes till they soften. Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Then add the turmeric powder, red chili powder and hing.
Now Add the palak puree and mix well. Add some water or as required and Mix again. cook on low flame till the palak is cooked. Season with salt. The gravy or sauce will also thicken by now
Stir and add garam masala powder. Stir again and then add the paneer. Mix very well and switch off the heat. Be quick as we don't want heat the paneer for more 30 seconds to 1 minute. Overcooking paneer will make them chewy and dense. Add kasuri methi in gravy.
Lastly, Add low-fat cream. Stir gently again so that the cream gets incorporated in the gravy uniformly.
While serving you can top it with some Butter or Cream. serve with tandoori roti, roomali roti and naan.
Being a versatile dish, it also accompanies rice dishes like cumin rice, vegetable pulao, ghee rice and even a simple steamed rice very well.
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