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
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!