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Palak Paneer

Palak Paneer (पालक पनीर) is one of the most popular dishes of North India which is an amazing blend of goodness of palak (Spinach) and paneer. In this recipe paneer is cooked with palak and spices. This is another most favourite paneer recipe and ordered in restaurants. This is an easy to cook and very nutritious recipe. Serve it with your favourite rice, makke ki roti or naan.

Palak paneer is prepared in two ways. One is where the palak is blanched and the other where you don’t have to blanch. In most recipes palak is not blanched and used directly like moong dal palak and palak paratha. In this recipe we blanch palak leaves and then blend to make puree. Then this puree and paneer cubes are sauteed with finely balanced curry.

Palak Paneer


Instructions:

1 large bunch Palak
2 green chilli
150 gm Paneer (cubed into ½ inch pieces)
½ tsp. cumin Seeds
1 large Onion, finely chopped
1 tsp. Ginger Garlic Paste
1 medium size tomato, finely chopped
½ tsp turmeric powder
½ tsp coriander powder
¼ tsp red chilli powder
¼ tsp garam masala powder
½ tsp. Kasuri Methi (dry fenugreek leaves)
2 tbsp Fresh Cream
2 tbsp Oil or ghee
Salt to taste

Instructions:

Blanching and blending of Palak-

Pick the green and fresh palak leaves. Discard the stems. Rinse the palak very well in running water.


Heat water in a large pan. Once the water comes to a boil, add leaves in the hot water.


Let the palak leaves sit in the water for about 1 minute.
After 1 minute switch off the flame and strain leaves. Run the palak under cold water immediately.


This method helps in preserving the green color of the palak.
Allow the leaves to be in the cold water for a minute.
Put the palak in a blender along with green chillies and make a smooth paste.


No need to add water while making the puree.

Making Palak Paneer-

Heat oil or ghee in a pan.
Add cumin seeds in oil. When cumin splutters, add finely chopped onion and stir fry until it turns translucent. 



Add ginger-garlic paste and stir fry for 30 seconds.
Add chopped tomatoes and fry till they soften. 


Once the tomatoes are softened and you see oil releasing from the sides of the mixture. You can blend the masala in a blender at this stage for a creamier gravy. Add turmeric powder, red chilli powder and coriander powder. Stir very well.
Then add palak puree and about ½ cup of water or as required consistency and stir on high heat for 1 minute.


Add paneer cubes, garam masala powder and kasuri methi. Stir gently on low flame for 5 minute or till paneer cubes become soft. Switch off the flame.
At last add cream. Mix well or you can garnish with cream.
You can also add lemon juice and ginger julienne on palak paneer.
Transfer it to serving bowl and serve with rice or naan.

Tips:

  • Use fresh and small palak leaves.
  • Use good quality paneer. Try to use fresh and soft paneer.
  • Do not over blanch palak as the nutrients will be lost.
  • To get the best green color, avoid overcooking puree.
  • Adding tomatoes are optional.
  • If the paneer is hard, soak it in warm water for 15 minutes. It will become soft again.
  • You can deep or shallow fry the paneer cubes in little oil.
Try other paneer recipes:


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