Palak Paneer

 Palak Paneer is a popular North Indian curry made of blanched spinach and soft paneer.

It is an easy and simple dish made with spinach and Indian cottage cheese

 This restaurant style Punjabi palak paneer recipe prepares a yummy curry by cooking shallow-fried paneer cubes in a healthy spinach gravy, which is sautéed with balanced curry spices in aromatic ghee. Additionally, this recipe uses milk cream to bring in rich creamy texture.

Ingredients:

Palak 250g

Cottage cheese/panner 150g

1 finely chopped Onion

1-2 Green chillies

½ teaspoon Cumin seeds

1 teaspoon Ginger-garlic paste

½ teaspoon Kasuri meethi

2 tablespoons Fresh cream

Water

2 tablespoons Oil

1 tablespoon ghee

Salt

Lemon juice 1 teaspoon

Method:

Clean and wash the spinach thoroughly. To blanch the spinach, boil it in salted water for 2 minutes. Drain it with a strainer. Immediately transfer drained spinach into cold water and keep for a minute to restore its green colour.

Drain excess water and transfer blanched spinach to the medium-sized jar of a mixer grinder. Add green chillies and grind until a smooth puree. If required, add few tablespoons of water while grinding.

Heat 1 tablespoon oil in a non-stick pan or kadai over a medium flame. Add paneer cubes and shallow fry them until the sides turn light brown. Transfer them to a plate and keep aside. 

Heat the remaining 1 tablespoon of oil and 1 tablespoon of ghee together in the same pan over medium flame. Add cumin seeds and saute them for 30 seconds. (If you don’t like cumin seeds, you can avoid it.) Add finely chopped onion and stir-fry until it turns translucent. Add ginger-garlic paste and stir-fry for 30 seconds. Add spinach puree and salt. Stir and cook for 2-3 minutes. Add 1/3 cup water. Mix well and bring it to a boil. Stir occasionally in between. When the gravy starts to boil, add shallow-fried paneer cubes and cook for 3-4 minutes. Add lemon juice, kasuri methi and mix well. Turn off the flame and mix milk cream. Serve hot.

Transfer it to a serving bowl and serve with tandoori roti, kulcha, lachha paratha or butter naan.  

I feel while eating punjabi sabji, one should not calculate calorie and enjoy the richness of the dish. 

Tips and Variations:

  • Tofu can be used for vegan option. Avoid fresh cream.
  • To make paneer soft, soak it in hot water for 10 minutes after shallow frying.
  • Add milk cream only after turning off the flame as it may curdle if added before.

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