I love palak paneer and I was searching for recipes and I happened to bump into "Chef In Her Kitchen" blog and tried her recipe. It was great. Spinach is rich in iron and paneer is rich in proteins for vegetarians like me.
Ingredients:
Fresh Paneer (Cottage Cheese)
1 big bunch fresh Spinach(Palak)
1/4 cup fresh Cream
2 medium Onions chopped
3 Green chillies [ i prefer 2 as 3 gave the spice chilli taste]
2 tsp Ginger-Garlic paste2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Garam masala
1/2 tsp turmeric powder
1/2 tsp Amchur powder
3/4 tsp Kasuri methi
1/4 tsp Sugar
1/2 tsp Cumin seeds
Salt to taste
2 tsp Butter / Ghee
Oil
Method:
1) Clean and wash spinach and chop it roughly.
2) Heat 1 tsp oil in a big pan and add green chillies and fry them until you see brown patches forming
on them and remove them aside.
3) In the same pan add chopped spinach and saute until the leaves wilt. Add 1/4 tsp of sugar while
cooking spinach which helps in retaining color. This process takes 4-5 mins. Cool the spinach
4) Meanwhile grind the onions to a fine paste.
5) Cut paneer into big cubes or slabs according to your wish and immerse them in warm-medium hot
water until its usage.
6) Heat 2 tsp oil in a big kadai and crackle cumin seeds. Add 2 tsp ginger-garlic paste and ground
onion paste and fry well until the mixture is light brown in color and the rawness of onions
disappears.
7) Add 2 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp garam masala , 3/4 tsp kasuri methi and
1/2 tspturmeric powder (slightly rub it in between your fingers while adding)to it and fry for a
couple of minutes.
8) Mean while grind the spinach with fries green chillies to a fine puree. If you are doing it ahead
remember to open the mixer after it is ground or transfer the mixture into a bowl. Don't keep the
ground mixture covered for a long time as it will loose its beautiful color.
9) Add the spinach puree to the fried masala and add enough salt,, 1/2 tsp amchur powder to it and
cook it open over medium flame for 3-4 mins.
10) Drain the paneer out of hot water and gently squeeze to remove extra water and add it to the
spinach gravy and cook for another 2-3 mins until the gravy coats paneer cubes and also helps the
paneer absorb the flavors.
11) Add 2 tsp butter to it and a give a nice mix.
12) Add milk cream and give a gentle mix and switch off the flame.
13) Garnish with lemon.
Ingredients:
Fresh Paneer (Cottage Cheese)
1 big bunch fresh Spinach(Palak)
1/4 cup fresh Cream
2 medium Onions chopped
3 Green chillies [ i prefer 2 as 3 gave the spice chilli taste]
2 tsp Ginger-Garlic paste2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Garam masala
1/2 tsp turmeric powder
1/2 tsp Amchur powder
3/4 tsp Kasuri methi
1/4 tsp Sugar
1/2 tsp Cumin seeds
Salt to taste
2 tsp Butter / Ghee
Oil
Method:
1) Clean and wash spinach and chop it roughly.
2) Heat 1 tsp oil in a big pan and add green chillies and fry them until you see brown patches forming
on them and remove them aside.
3) In the same pan add chopped spinach and saute until the leaves wilt. Add 1/4 tsp of sugar while
cooking spinach which helps in retaining color. This process takes 4-5 mins. Cool the spinach
4) Meanwhile grind the onions to a fine paste.
5) Cut paneer into big cubes or slabs according to your wish and immerse them in warm-medium hot
water until its usage.
6) Heat 2 tsp oil in a big kadai and crackle cumin seeds. Add 2 tsp ginger-garlic paste and ground
onion paste and fry well until the mixture is light brown in color and the rawness of onions
disappears.
7) Add 2 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp garam masala , 3/4 tsp kasuri methi and
1/2 tspturmeric powder (slightly rub it in between your fingers while adding)to it and fry for a
couple of minutes.
8) Mean while grind the spinach with fries green chillies to a fine puree. If you are doing it ahead
remember to open the mixer after it is ground or transfer the mixture into a bowl. Don't keep the
ground mixture covered for a long time as it will loose its beautiful color.
9) Add the spinach puree to the fried masala and add enough salt,, 1/2 tsp amchur powder to it and
cook it open over medium flame for 3-4 mins.
10) Drain the paneer out of hot water and gently squeeze to remove extra water and add it to the
spinach gravy and cook for another 2-3 mins until the gravy coats paneer cubes and also helps the
paneer absorb the flavors.
11) Add 2 tsp butter to it and a give a nice mix.
12) Add milk cream and give a gentle mix and switch off the flame.
13) Garnish with lemon.
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