Recipes, Holi Recipes

Palak Paneer

Palak Paneer

Palak Paneer is one of the most popular paneer dishes. palak paneer recipe hails from the popular north indian cuisine or punjabi cuisineIt is basically soft paneer cubes cooked in a creamy spinach curry. This recipe is easy to cook and can be made for dinner parties as well. Palak Paneer is served with ghee rice, naan, paratha.

    Prep Time: 30 mins
    Cook Time: 10 mins
    Total Time: 40 mins
    Serving Size: 4

Ingredients

For Spinach Puree

  • 250 Gram Palak or Spinach (chopped)
  • 2 Green Chillies (chopped)
  • 2 Garlic Cloves (chopped)
  • 1 Inch Ginger (chopped)
  • 3 Cup Water for Blanching Spinach
  • 3 Cup Water for Ice Bath

For Palak Paneer

Preparation Method

Making Spinach Puree

  1. Rinse the 250 gram palak or spinach leaves very well in water.
  2. Boil 3 cup water in a pan . Add salt to the hot water and stir. When the water comes to a rolling boil, switch off the flame. Add the spinach leaves in the hot water. Let the palak leaves sit in the water for about 1 minute.
  3. After 1 minute, using a pasta tong, take the leaves.
  4. Immediately transfer the palak or spinach leaves in a bowl containing ice cold 3 cup water. This method helps in preserving the green color of the spinach. Allow the spinach leaves to be in the cold water for a minute.
  5. Then drain the ice cold water. Add the spinach in a blender with chopped 1 inch ginger, 2 garlic cloves and 2 green chilies.
  6. Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside.

Sauteing Onions And Tomatoes

  1. Heat oil in a pan, add ½ teaspoon Thillai’s Cumin Seeds and let them splutter and add 1 bay leaf.
  2. Add ½ cup onions finely chopped. Saute well till the onions become golden brown.Then add 1 teaspoon garlic finely chopped. Saute well till the raw aroma of garlic goes away.
  3. Add ½ cup tomatoes chopped. Stir and saute the tomatoes till they soften.Once the tomatoes are softened, then¼ teaspoon Thillai’s Erode Turmeric Powder, ½ teaspoon Thillai’s Guntur Chili Powder and 1 pinch asafoetida.
  4. Mix very well.

Making Palak Paneer

  1. Then add palak puree and mix well. Add about water as required. Mix well again.
  2. Simmer for 6 to 7 minutes or more till the palak or spinach is cooked well. Add required salt.
  3. Add ¼ teaspoon Thillai’s Garam Masala Powder, Stir again and then add 250 gram Paneer.
  4. Mix very well and switch off the heat. Overcooking paneer will make them chewy and dense.
  5. Lastly, add 2 tablespoon cream, 1 teaspoon kasuri methi crushed and Stir gently again so that the cream gets incorporated in the gravy uniformly.

Garnish

  1. Pour the palak paneer in serving bowl. While serving you can top it with 2 teaspoon cream.
  2. You can also drizzle a few drops of lemon juice on top along with 1 inch ginger julienne on the palak paneer.