Palak Paneer Recipe

PALAK PANEER RECIPE

 

PREP TIME

20 mins

COOK TIME

25 mins

TOTAL TIME

45 mins

 

Palak Paneer - Most popular North Indian curry recipe. Paneer cubes cooked in smooth spinach gravy

Author: Kanan

Category: Curry, Main dish

Cuisine: North Indian, Punjabi

INGREDIENTS

For onion paste:

• Onions – 1 cup (1 medium), sliced
• Cashew nuts – ¼ cup
• Green chilies – 5, If you like spicier add more
• Water - 1 cup

For spinach paste:

• Spinach – 6 cups (1 medium Bunch)
• Water - about 5 cups

For curry:

• Paneer – 7 oz (200grams), ½ inch cubed
• Oil – 3 teaspoons
• Ginger paste – 1 teaspoon
• Garlic paste – 1 teaspoon
• Tomatoes – ¼ cup, finely chopped
• Black salt – ¼ teaspoon
• Dried fenugreek leaves (Kasoori Methi)– 1 teaspoon
• Garam masala – 1 teaspoon
• Salt – to taste
• Heavy whipping cream (Malai) – 2 tablespoons

INSTRUCTIONS

1. Take onion paste ingredients in a pan and bring to a simmer. Let it cook for 15 minutes or until onions get soft. Let cool a bit.
2. Meanwhile blanch the spinach. Boil 5 cups of water on medium heat, add spinach leaves. Let it cook for exactly for 4 minutes and take spinach leaves out and put them into cold water or rinse under running cold tap water. (Follow exact time and method, spinach will not lose its green color)
3. Make smooth puree (onion and spinach separately) in grinder. Keep both the paste aside till needed.
4. Heat the oil in a pan on medium heat. Once hot, add ginger paste, garlic paste and sauté for 30 seconds.
5. Add tomatoes and mix. Cook it for 2 minutes. Using back of spatula mash the tomatoes little bit.
6. Add onion paste, cook for 2 minutes.
7. Then add spinach puree. Mix well and let come to a boil
8. Add black salt, dried fenugreek leaves, garam masala and salt. Mix well.
9. Add paneer cubes and mix gently. (If the gravy is thick you can add water as per your liking consistency.) Cook it for 2 minutes.
10. Add cream and mix.

ADDITIONAL INFO

Taste – smooth, creamy and medium spicy gravy

Shelf life – once cools completely, it can be refrigerated for 4 days in air tight container.

Serving suggestions – serve with roti or paratha or naan w/ sliced onion and lemon wedges on side. Or it can be served with plain rice 

or jeera rice or mild flavored pulao