Palak paneer is a famous Indian vegetarian meal made with paneer (Indian cheese) and spinach in a silky, creamy, and delectable sauce. Learn how to create the greatest palak paneer in your own kitchen. one among the most traditional North Indian dishes, which works great with flatbread, naan, or parantha, as well as rice. This dish is simple to prepare and may be served at dinner gatherings. Paired with matar pulao as well as a cool cucumber raita, this dish is just exquisite.
Palak paneer is indeed a traditional North Indian stew using fresh spinach, shallots, seasonings, paneer, and herbs. ‘Spinach’ is referred to as ‘Palak,’ while ‘Indian cottage cheese’ is referred to as ‘Paneer.’ As a result, palak paneer refers to paneer that has been cooked in a smooth, spicy, and delectable spinach curry or sauce. This Palak paneer tastes just like the kind you’d get at a restaurant. If you believe all spinach dishes are dull and tasteless, we guarantee you haven’t tried this one. We are certain that you will like it if you give it a try.
Palak paneer is traditionally made by blanching spinach leaves and afterwards pureeing them. After that, the spinach puree is simmered with spices, onions, and tomatoes until it has a thick curry-like consistency. Finally, paneer is cooked in the sauce. Typically, additional cream is topped to this for a restaurant touch. With my straightforward step-by-step visual instruction and video, you can make these very tasty spinach paneer dishes.
INGREDIENTS:
- Spinach – 1 bunch
- Water – 4 cups
- Green Chilli -2
- Oil – 3 tbsp
- Paneer – 200 grams
- Cumin Seeds : 1 tsp
- Bay leaf (तेजपत्ता) – 1
- Cinnamon (दालचीनी) – 1 stick
- Cloves (लौंग) – 2
- Cardamom (इलायची) – 2 pods
- Kasuri methi : 1 tsp
- Onion – finely chopped
- Ginger and garlic paste – 1 tsp
- Tomatoes – 2
- Salt to taste
- Garam Masala – 1 tsp
- Fresh cream – 2 tbsp
DIRECTIONS:
- Firstly take 4 cup water and add spinach.
2. Soak spinach in water and boil for 2-3 minutes.
3. Once the spinach change color, drain off the blanched spinach.
4. Transfer the blanched spinach into ice water. Ice water helps to retain bright green colour.
5. Now transfer the blanched palak into the mixer jar or blender.
6. Add 2 green chilli.
7. Blend to smooth puree without adding any water and keep aside spinach puree.
8. Take a kadai and heat 3 tbsp oil.
9. Add 200 grams paneer and roast it until turn into light brown color and keep aside.
10. In same kadai heat 1 tbsp oil, and add 1 tsp cumin, 1 bay leaf, 1 inch cinnamon stick, 4 cloves and 2 pods of cardamom. saute on low flame until the spices turn aromatic.
11. Add 1 tsp kasuri methi and roast it.
12. Add 1 finely chopped onion.
13. Saute till it turns gloden brown.
14. Add 1 tsp ginger and garlic paste.
15. Add puree of 2 tomatoes and cook for 2-3 minutes on medium flame.
16. Now add in prepared palak puree and cook well.
17. Add salt as per taste.
18. Add 1 tsp garam masala and mix it well.
19. Now add 1 tbsp cream and mix well.
20. Add paneer and simmer for 5 minutes.
21. Palak paneer is ready, turn off the flame.
22. ENJOY!!! palak paneer recipe with roti.
