Palak Paneer Recipe – Cottage Cheese in Spinach Gravy

    palak paneer

    Palak Paneer Recipe – Cottage Cheese in Spinach Gravy

    Palak paneer is one of the most popular and favorite Indian paneer recipes. This recipe is all about paneer and spinach. The soft paneer chunks are simmered in smooth spinach gravy cooked in Indian spices. Then this is the recipe for you. It tastes super scrumptious and it is very easy to make.
    Palak paneer is not only tasty but it also has high nutritional values. Everyone should add spinach in their daily diet and if spinach is made with paneer then no one will say no to spinach. So, try out this recipe with easy to follow step-by-step instructions. Enjoy!

    Directions

    Getting ready:

    Remove the stalks from the spinach leaves and wash them thoroughly with water.

    palak paneer

    Rinse tomatoes and green chilly with water. Prepare a fine paste of tomatoes, ginger and green chillies in a mixture grinder.

    palak paneer

    Cut paneer into cubes of desired size and place it into a bowl.

    palak paneerMaking:

    Start with boiling spinach leaves. For this, heat a vessel and place the spinach leaves into it along with 2 tbsp of water. Keep the flame low. Cover the vessel with its lid and let it simmer for 5 minutes until the spinach leaves get cooked through.

    palak paneer

    After 5 minutes, remove the lid. Spinach is cooked aptly. Let it cool down completely. After that, blend it into a smooth paste. Spinach puree is now ready to use. Transfer it into a bowl. Now prepare the sabzi of it.

    palak paneer

    Heat a pan with 1.5 tbsp of oil. After the oil is heated sufficiently then add asafoetida and cumin seeds to it. Saute the cumin seeds for a while until it becomes fragrant. Now add turmeric powder, coriander powder and chickpea flour. Roast the flour for a while. Further add tomato-ginger-green-chilly paste to it. Mix everything really well.

    palak paneer

    Keep sautéing the masala until the oil starts leaving its edges. It can take around 5-6 minutes. Keep stirring at regular intervals. Then add red chilly powder to the masala. Keep stirring the masala to avoid its browning at the base. Masala is now roasted nicely. Now add spinach puree to it along with 2-3 tbsp of water.

    palak paneer

    Stir to mix spinach puree and masala really well. Keep stirring continuously. Add salt and garam masala to it. Stir the spinach sabzi until everything mixes nicely.

    palak paneer

    Spinach sabzi is simmering now. Drop paneer cubes into it. Mix it carefully with the ladle. Cover and cook the sabzi for 2 minutes on low flame so that the paneer cubes absorbs all the spices. Spinach sabzi is now ready. Sprinkle some chopped green coriander into it. Mix it well.

    palak paneerServing:

    Garnish this tantalizing and delectable palak paneer with some cream and serve it with chapatti, parantha, naan or with rice and relish eating.

    palak paneerSuggestions

    • If you prefer eating onions then finely chop an onion and add it after spluttering the cumin seeds. Saute the onions until it becomes golden brown and further follow the above mentioned steps.
    Palak Paneer Recipe - Cottage Cheese in Spinach Gravy palak paneer
    Author: 
    Recipe type: Main course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Spinach – 500 grams
    • Paneer – 300 grams
    • Tomato – 3-4
    • Green chilly – 1
    • Ginger baton – 1 inch
    • Cumin seeds – ½ tsp
    • Asafoetida – 1-2 pinch
    • Turmeric powder – ¼ tsp
    • Red chilly powder – less than ¼ tsp
    • Salt – less than 1 tsp or to taste
    • Chickpea flour – 1 tbsp
    • Garam masala – less than ¼ tsp
    • Green coriander – 1-2 tbsp (finely chopped)
    • Cream – for garnishing
    Instructions
    1. Remove the stalks from the spinach leaves and wash them thoroughly with water.
    2. Rinse tomatoes and green chilly with water. Prepare a fine paste of tomatoes, ginger and green chillies in a mixture grinder.
    3. Cut paneer into cubes of desired size and place it into a bowl.
    4. Start with boiling spinach leaves. For this, heat a vessel and place the spinach leaves into it along with 2 tbsp of water. Keep the flame low.
    5. Cover the vessel with its lid and let it simmer for 5 minutes until the spinach leaves get cooked through.
    6. After 5 minutes, remove the lid. Spinach is cooked aptly. Let it cool down completely. After that, blend it into a smooth paste.
    7. Boiled spinach has cooled down completely. Place it into a mixer jar and prepare a smooth paste of it.
    8. Spinach puree is now ready to use. Transfer it into a bowl. Now prepare the sabzi of it.
    9. Heat a pan with 1.5 tbsp of oil. After the oil is heated sufficiently then add asafoetida and cumin seeds to it.
    10. Saute the cumin seeds for a while until it becomes fragrant.
    11. Now add turmeric powder, coriander powder and chickpea flour. Roast the flour for a while.
    12. Further add tomato-ginger-green-chilly paste to it. Mix everything really well.
    13. Keep sautéing the masala until the oil starts leaving its edges. It can take around 5-6 minutes. Keep stirring at regular intervals.
    14. Then add red chilly powder to the masala. Keep stirring the masala to avoid its browning at the base.
    15. Masala is now roasted nicely. Now add spinach puree to it along with 2-3 tbsp of water.
    16. Stir to mix spinach puree and masala really well. Keep stirring continuously.
    17. Add salt and garam masala to it. Stir the spinach sabzi until everything mixes nicely.
    18. Spinach sabzi is simmering now. Drop paneer cubes into it. Mix it carefully with the ladle.
    19. Cover and cook the sabzi for 2 minutes on low flame so that the paneer cubes absorbs all the spices.
    20. Spinach sabzi is now ready. Sprinkle some chopped green coriander into it. Mix it well.
    21. Garnish this tantalizing and delectable palak paneer with some cream and serve it with chapatti, parantha, naan or with rice and relish eating.

     

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