Palak Paneer

Ingredients

• Oil 3 tsp
• Onion 1 medium, sliced
• Ginger paste ½ tsp
• Garlic paste ½ tsp
• Green chilies 1-2, as per taste, halved
• Tomato 1 small, chopped
• Salt to taste
• Red chili to taste (optional)
• Spinach 2 big bunches
• Fresh coriander 1 big bunch
• Clove 2
• Bay leaves 2 small
• Cinnamon 1 stick
• Cumin seeds 1 tsp
• Yogurt 2 tbsp, whicked
• Cream 2 tbsp (or use milk malai)
• Cumin powder 1/2 tsp
• Coriander powder ½ tsp
• Paneer cubes 1 cup

Garnish

• Some fresh cream

Preparation

1. Wash and drain the chopped spinach and coriander and keep aside to drain.
2. In a cooking pot, heat oil and add onions, gg paste and green chilies. Sauté until the onions are soft and ginger garlic paste is not raw.
3. Add tomato and salt (and red chili), cover and allow to cook on low until the tomatoes are soft.
4. Now add spinach and coriander, cover and cook on low again until the spinach and coriander loses volume. Give a stir and continue to simmer for 10 minutes until the spinach is cooked.
5. Turn the flame off and allow to cool down.
6. Transfer the spinach mixture to a blender alongwith some water and blend to a smooth paste. Keep in the blender.
7. In the same cooking pot, add 1 tbsp oil and add cloves, cinnamon, bay leaves and cumin seeds. Allow to crackle and add spinach paste.
8. Add whisked yogurt, whisked cream, cumin powder and coriander powder and give it a stir.
9. Lastly add paneer cubes and stir gently,
10. Allow to simmer for 2 minutes on low flame and then turn the flame off.
11. Garnish with cream and serve with naan or chapati.
12. Enjoy!

Print Recipe

Palak Paneer

Author: Naush

Ingredients

• Oil 3 tsp
• Onion 1 medium sliced
• Ginger paste ½ tsp
• Garlic paste ½ tsp
• Green chilies 1-2 as per taste, halved
• Tomato 1 small chopped
• Salt to taste
• Red chili to taste optional
• Spinach 2 big bunches
• Fresh coriander 1 big bunch
• Clove 2
• Bay leaves 2 small
• Cinnamon 1 stick
• Cumin seeds 1 tsp
• Yogurt 2 tbsp whicked
• Cream 2 tbsp or use milk malai
• Cumin powder 1/2 tsp
• Coriander powder ½ tsp
• Paneer cubes 1 cup

Garnish

• Some fresh cream

Instructions

• Wash and drain the chopped spinach and coriander and keep aside to drain.
• In a cooking pot, heat oil and add onions, gg paste and green chilies. Sauté until the onions are soft and ginger garlic paste is not raw.
• Add tomato and salt (and red chili), cover and allow to cook on low until the tomatoes are soft.
• Now add spinach and coriander, cover and cook on low again until the spinach and coriander loses volume. Give a stir and continue to simmer for 10 minutes until the spinach is cooked.
• Turn the flame off and allow to cool down.
• Transfer the spinach mixture to a blender alongwith some water and blend to a smooth paste. Keep in the blender.
• In the same cooking pot, add 1 tbsp oil and add cloves, cinnamon, bay leaves and cumin seeds. Allow to crackle and add spinach paste.
• Add whisked yogurt, whisked cream, cumin powder and coriander powder and give it a stir.
• Lastly add paneer cubes and stir gently,
• Allow to simmer for 2 minutes on low flame and then turn the flame off.
• Garnish with cream and serve with naan or chapati.
• Enjoy!