Palak paneer is one of the most popular North Indian gravies. It is a combination of appealing color, taste and texture with the added goodness of spinach. Its super easy and quick to prepare and tastes exotic.
Serves 3 to 4.
Ingredients:
- Spinach / Palak - 4 hands full, Gives 1 cup puree.
- Cubed Paneer / Cottage cheese - 1 cup
- Green chillies - 1 to 2 depending on the spiciness
- Onion - 1 medium sized, chopped finely
- Garlic - 3 to 4, chopped finely
- Tomato - 1 small, chopped finely
- Cumin seeds - 1/2 tsp
- Coriander powder - 1 tsp
- Cumin powder - 1/2 tsp
- Garam masala - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Chillie powder - 1/2 tsp
- Kasuri methi (dried fenugreek leaves) - A generous pinch, available in all Indian groceries (optional)
- Milk - 1/2 cup
- Lemon juice - 2 tsp
- oil - 3 tsp
- Salt - to taste
Method:
- Heat 1 tsp oil and fry paneer until they brown on sides.
- Wash the spinach nicely, add to the boiling water and cook uncovered for 4 to 5 minutes.
- Take out spinach from the boiling water, allow to cool, add green chillies and puree it.
- Put 2 tsp oil in a pan, put cumin seeds. After they sizzle add chopped garlic and fry. When they turn brown add onion and fry until they calomelise.
- Add in the finely chopped tomato and fry them until they turn mushy.
- Now add pureed palak, coriander powder, cumin powder, garam masala, chillie powder, turmeric powder, salt and mix nicely.
- Add 1/2 cup milkand mix nicely.
- When the mixture starts to boil, add kasuri methi, lemon juice and give a good mix.
- Finally add fried paneer, mix once and remove from heat.
- Palak paneer goes very well with naan, chapati and any kind of rotis.
Note:
- Paneer when fried gets enhanced in its flavor. But if the paneer is fresh, it can be added without being fried if desired.
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