Palak Paneer

Name: Palak Paneer
Total time: 2700 s
Yield: 2 people
Cuisine: Indian
Ingredients: 4 tbsp Oil/Butter; 2 tbsp Cumin Seeds; 8-10 Garlic Cloves; 1 inch Ginger; 5-6 Green Chilli; 2 Onion, medium size; 3 Tomato, medium size; 25 Palak Leaves; 2 tbsp Oil; 2 tsp Garlic; 1 Onion, medium size; 100 grams Paneer; 2 tbsp Cumin-Coriander Powder; 3 tsp Red Chilli Powder; 3 tsp Turmeric Powder; 1 pinch Salt; 1/2 cup Fresh Cream

Hency Nanda @hencynanda

Rajkot, Gujarat

Palak paneer is a vegetarian dish originating from the Indian subcontinent, consisting of paneer in a thick paste made from puréed spinach, called palak in Hindi, Marathi, Gujarati, and other Indian languages. This recipe is super easy and makes delicious Palak paneer like restaurant. (Palak=Spinach)
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Hency Nanda @hencynanda

Saved

Ingredients

45 minutes

2 people

Fir 1st Tempering
4 tbspOil/Butter
2 tbspCumin Seeds
8-10Garlic Cloves
1 inchGinger
5-6Green Chilli
2Onion, medium size
3Tomato, medium size
25Palak Leaves
For 2nd Tempering
2 tbspOil
2 tspGarlic
1Onion, medium size
100 gramsPaneer
2 tbspCumin-Coriander Powder
3 tspRed Chilli Powder
3 tspTurmeric Powder
1 pinchSalt
1/2 cupFresh Cream

Saved

Steps

45 minutes

1

Wash your palak in runner water and strain the excess water. Cut tomatoes and onions medium sized. Keep ready all the spices.
2

In a kadhai, heat oil on medium flame, add cumin seeds and let them crackle. Add garlic, ginger and saute.
3

Add chopped onions and saute for 2 mins. Do not over cook.
4

Add green chillies, you can cut them and add. Saute for 2-3 mins, you'll sleep the aroma of chillies and onion.
5

After 3-5 mins you'll see onions becoming transparent and can smell chilli too. That's when you know your onions are cooked.
6

Add chopped tomatoes and cook for 5 minutes.
7

Add your fresh washed palak and cook until palak becomes soft. (Do not blench the palak, it removes the nutrients and the color will become dull.)
8

After cooking for 5-7 minutes this is how your palak will look. Once it reaches this stage remove from the heat.
9

Take it out from the pan in a large plate and let it cool.
10

Once cooled, add it to mixer jar and blend to a smooth paste. Did you see that fresh green color of palak?
11

In a kadhai, heat oil on medium flame. Add chopped garlic and saute.
12

Add chopped onions and saute until onions change the color.
13

Add paneer cubes and saute. This process will help paneer absorb flavor of garlic and onions, it will also have a fried layer because of oil.
14

Add the spices, cumin-coriander powder, red chilli powder, turmeric powder, salt and saute.
15

Add blended palak puree and cook for 3-4 minutes. And turn off the flame. Let it cool for a while.
16

Add milk cream that you have at home. (You can also add amul fresh cream.) If you will add cream to the hot gravy it will turn into small crumbles and not give creamy texture and taste, so always turn of the flame, let it cool and then add cream.
17

Mix everything well and cool for 10-12 minutes or until you smell nice aroma of palak paneer.
18

Your restaurant style palak paneer is ready! Serve hot with kulcha/paratha and of course don't miss on sliced onions with salt and pepper.
19

Enjoy!