Creamy Palak Paneer

Name: Creamy Palak Paneer
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 kilograms or one bunch fresh spinach washed and chopped; 1 tablespoon fenugreek/methi leaves washed and chopped; 1 1/2 cups fresh paneer cut into 1 inch triangles; 2 teaspoons oil; 1 big onion finely chopped; 4 cloves garlic grated; 1 inch ginger grated; 2 green chillies finely chopped; 1/2 cup fresh tomato pulp; 1 teaspoon salt or to taste; 1 teaspoon garam masala; 2 tablespoons fresh cream; 2 bay leaves; 1 black cardamom

Sanchita Mittal @sm_thechef

Delhi

#Leafygreens
Creamy Palak Paneer
Palak paneer is one of the popular spinach based gravy dish, made with spinach puree, spices and cottage cheese /paneer. Here fresh cream is added to enhance the texture and make it more melt-in-the-mouth kinds.

Sanchita Mittal @sm_thechef

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Ingredients

30 minutes

4 servings

1/2 kilogramsor one bunch fresh spinach washed and chopped
1 tablespoonfenugreek/methi leaves washed and chopped
1 1/2 cupsfresh paneer cut into 1 inch triangles
2 teaspoonsoil
1big onion finely chopped
4 clovesgarlic grated
1 inchginger grated
2green chillies finely chopped
1/2 cupfresh tomato pulp
1 teaspoonsalt or to taste
1 teaspoongaram masala
2 tablespoonsfresh cream
2bay leaves
1black cardamom

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Steps

30 minutes

1

Blanch the spinach in a vessel full of boiling water for 2 to 3 minutes.
2

Drain, refresh with cold water and keep aside to cool for sometime.
3

Blend spinach in a mixer to a smooth purée and keep aside.
4

Heat the oil in a pan, add bay leaves and black cardamom, add onions and sauté on a medium flame till they turn translucent.
5

Add the garlic, ginger, green chillies and sauté on a medium flame for 1 to 2 minutes.
6

Add the tomato pulp and methi leaves and sauté till the mixture is cooked and leaves oil, while stirring continuously.
7

Add the spinach purée, mix well and cook on a medium flame for 2 minutes.
8

Add the salt and fresh cream and mix well.
9

Add the paneer and garam masala and mix lightly and gently and cook on a medium flame for another 1 to 2 minutes.
10

Do the plating and serve hot with chapati, naan, lachha paranthas or rice.