Palak paneer

Name: Palak paneer
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 grams spinach or 5 to 6 cups roughly chopped; 1-2 green chilies; 1-2 medium garlic cloves – roughly chopped (optional); 1 inch ginger – roughly chopped; 3 cups water for blanching spinach; 3 cups water for ice bath; 2 tablespoon oil or ghee (clarified butter); 1/2 teaspoon cumin seeds; 1 small to medium tej patta (Indian bay leaf); 1/3 cup finely chopped onions or 1 small to medium sized onion; 1 teaspoon finely chopped garlic; 1/3 cup finely chopped tomatoes or 1 small to medium sized tomato; 1/2 teaspoon red chili powder; 1 pinch asafoetida (hing) – optional; 1/4 teaspoon turmeric powder; 1/4-1/2 teaspoon Garam Masala Powder – add more if required; 200-250 grams Paneer; 1 teaspoon kasuri methi leaves; as per taste Salt; 2 tablespoons fresh cream

Nikita @cook_29076799

Palak Paneer is a popular Indian dish of Indian cottage cheese cubes in a mild, spiced smooth spinach sauce. This delicious creamy dish is made with fresh spinach leaves, paneer (firm cottage cheese), onions, tomatoes, herbs and spices.
In my palak paneer recipe, I show the method of blanching spinach. This is done so that the dish has a nice green color and it is a healthy practice as well.
Palak Paneer that is delicious, smooth and creamy. This easy palak paneer recipe is made with fresh spinach leaves, paneer, onions, tomatoes, herbs and spices.

#cookwithchatpatifoodblogger

Nikita @cook_29076799

#cookwithchatpatifoodblogger

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Ingredients

45mins

4 servings

For Palak Puree
250 grams spinach or 5 to 6 cups roughly chopped
1-2green chilies
1-2medium garlic cloves – roughly chopped (optional)
1 inchginger – roughly chopped
3 cupswater for blanching spinach
3 cupswater for ice bath
2 tablespoon oil or ghee (clarified butter)
1/2 teaspooncumin seeds
1small to medium tej patta (Indian bay leaf)
1/3 cupfinely chopped onions or 1 small to medium sized onion
1 teaspoonfinely chopped garlic
1/3 cupfinely chopped tomatoes or 1 small to medium sized tomato
1/2 teaspoonred chili powder
1 pinchasafoetida (hing) – optional
1/4 teaspoonturmeric powder
1/4-1/2 teaspoonGaram Masala Powder – add more if required
200-250 gramsPaneer
1 teaspoonkasuri methi leaves
as per taste Salt
2 tablespoonsfresh cream

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Steps

45mins

1

Rinse the palak or spinach leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems.
2

Boil 3 cups water in a pan or microwave or electric heater. Add ¼ teaspoon salt to the hot water and stir.When the water comes to a rolling boil, switch off the flame. Add the spinach leaves in the hot water. Let the palak leaves sit in the water for about 1 minute.
3

After 1 minute, using a pasta tong, take the leaves.
Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute.
4

Then drain the ice cold water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
5

Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside.
6

Heat oil or ghee or butter in a pan or kadai. If using butter, melt it a low flame making sure that the butter does not brown.
7

Add the cumin and let them splutter.Then add the tej patta or bay leaf.Add the finely chopped onions. Saute till the onions become golden.
8

Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.
9

Add the chopped tomatoes. Stir and saute the tomatoes till they soften.
10

Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Then add the turmeric powder, red chili powder and asafoetida/hing.
Mix very well.
11

Then add the palak puree and mix well.Add about ½ cup water or as required. Mix again.
12

Simmer for 6 to 7 minutes or more till the palak or spinach is cooked. Season with salt. The gravy or sauce will also thicken by now.
13

Stir and add garam masala powder.
14

Stir again and then add the paneer (cottage cheese) cubes.
15

Mix very well and switch off the heat.
16

Lastly, add 2 tablespoons of low-fat cream. If using heavy whipping cream, then add 1 tablespoon of it.Stir gently again so that the cream gets incorporated in the gravy uniformly.
17

Pour the palak paneer in serving bowls. While serving you can top it with some butter or cream.
18

Stir and serve palak paneer hot with some roti. It also goes very well with Indian breads like tandoori roti, phulka, paratha, naan, jeera rice or matar pulao.