Palak paneer

Name: Palak paneer
Yield: 5-4 servings
Cuisine: Indian
Ingredients: 200 to 250 grams For the palak puree: fresh spinach (palak); 5-6 green chilies - chopped (hari mirch); 2 small to medium garlic cloves; 1/2 inch ginger - roughly chopped; 3 cups water for blanching spinach; 2 medium sized onion - finely chopped; 1 small sized tomato - finely chopped; 4-5 small to medium garlic cloves (lahsun) - finely chopped; 1 teaspoon cumin seeds (jeera); 1/2 teaspoon turmeric powder (haldi); 1 teaspoon red chilli powder (lal mirch powder); 1 pinch asafoetida (hing); 2 teaspoon garam masala powder; 2 bay leaf(tej patta); 250 grams paneer; 2 tablespoon cream; 2 tablespoon oil or ghee; 1 teaspoon kasuri methi; to taste Salt

Shivani Nilesh Srivastava @cook_9488646

Gorakhpur

Palak paneer

Shivani Nilesh Srivastava @cook_9488646

Saved

Ingredients

5-4 servings

200 to 250 grams For the palak puree: fresh spinach (palak)
5-6green chilies - chopped (hari mirch)
2small to medium garlic cloves
1/2 inchginger - roughly chopped
3 cupswater for blanching spinach
2 medium sized onion - finely chopped
1small sized tomato - finely chopped
4-5small to medium garlic cloves (lahsun) - finely chopped
1 teaspooncumin seeds (jeera)
1/2 teaspoonturmeric powder (haldi)
1 teaspoonred chilli powder (lal mirch powder)
1 pinchasafoetida (hing)
2 teaspoongaram masala powder
2bay leaf(tej patta)
250 gramspaneer
2 tablespooncream
2 tablespoonoil or ghee
1 teaspoonkasuri methi
to tasteSalt

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Steps

1

Making the spinach puree:- 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. add 1/4 tsp salt to the hot water and stir. then add the palak leaves in the hot water. close with a lid and let the palak leaves sit in the water for 2-3 mins.
3

Strain the palak leaves.
4

Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. this method helps in preserving the green colour 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 or two.
5

Then drain the ice cold water. add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
6

Make a smooth palak puree. no need to add water while making the puree. keep the spinach puree aside.
7

Making palak paneer curry: heat oil or ghee in a kadai.
8

Add the cumin and let them splutter and then add the tej patta or bay leaf.
9

Add the finely chopped onions. saute till the onions become golden.
10

Then add the finely chopped garlic. saute till the raw aroma of garlic goes away.
11

Add the chopped tomatoes. stir and saute the tomatoes till they soften.
12

Then add the turmeric powder, red chilli powder and asafoetida/hing and stir very well
13

Then add the palak puree. And stir well.
14

Add about 1/3 to 1/2 cup water or as required. stir again.
15

Add garam masala powder.
16

Simmer for 6-7 minutes or more till the palak or spinach is cooked. season with salt. the gravy will also thicken by now.
17

Stir again and then add the paneer
18

Stir gently and simmer on a low flame till the paneer cubes become soft and succulent. about 1 to 2 minutes.
19

Switch off the flame.
20

Ganish with cream and serve with roti and rice..😊