Palak is the hindi word for spinach and Paneer is the Indian cottage cheese. Palak Paneer is a vegetarian Indian cuisine consisting of paneer in a thick paste made from pureed spinach. It is a mildly spiced, gravy based recipe which is very easy to prepare and can be made in so many ways. The recipe I’m sharing is an easy and healthy way to make Palak paneer.
It goes well with variety of Indian flat breads, plain rice and jeera rice.
For making spinach puree, spinach is sauteed till it loses its raw smell and made a paste of it instead of the usual method of blanching them to avoid loss of nutrients. The result thus obtained is same as the one obtained from blanching… or i would say… much better.
This recipe will yield 4 large servings
How to make Palak Paneer
Ingredients
- For making spinach puree
- Spinach- 150gm
- Green chillies- 4 or 5
- Cashew nut- 5 or 6
- Oil- 1 tbsp
- Other ingredients
- Paneer- 200gm
- Cumin seeds- ½ tsp
- Whole spices:
- Cardamom- 1
- Cloves- 2
- Cinnamon- 1 small piece
- Onion- 1 large, finely chopped
- Ginger-Garlic paste- 1 tbsp
- Tomato- 1 large, finely chopped
- Garam masala- 1 tsp
- Kasoori methi- 1 tbsp
- Oil- 4 tbsp
- Water as required
- Salt as per taste
Preparation
- Making spinach puree
- Take a pan, add oil. When the oil hot, medium the flame and add green chillies followed by spinach and cashew nuts.
- Saute till the spinach loses its raw aroma. This may take about 4 to 5 minutes. Once done, remove from heat and let it cool down.
- When cooled, grind into a fine paste by adding a quarter cup water.
- Making Palak Paneer
- In a pan, add oil. When the oil is hot, medium the flame and add paneer cubes. Fry till they become light golden in color. Transfer the paneer to kitchen tissue paper.
- In the same pan, add oil if required. Add cumin seeds and other whole spices: cardamom, cloves and cinnamon. Stir and fry till they turn fragrant.
- Now, add the chopped onion. Saute till the onion turn golden in color.
- Once the onion turn golden in color, add the ginger-garlic paste. Stir and fry till the raw aroma of ginger and garlic goes away.
- Next, add the chopped tomatoes. Mix well. Cover and cook till the tomatoes become soft.
- Add garam masala. Add ¾ cup water and cook till the gravy thickens. Add kasoori methi.
- Add the ground paste. Season with salt. Mix everything and cook for about 2 minutes.
- Add the paneer. Mix well.
- Serve hot with your favorite accompaniment.