Palak Paneer

Name: Palak Paneer
Cuisine: American
Ingredients: 2-3 bunches spinach, chopped; 100gms . paneer cubes; 3 tbsp oil; 1/2 tsp. cumin seeds; 1/4 tsp. asafoetida; 1 tsp garlic, chopped; 1 onion, chopped; 1 tsp ginger-garlic paste; 1 tsp tomato paste; 1/2 tsp turmeric powder; 1 tbsp roasted coriander-cumin powder; 1 tsp garam masala powder; 1 tsp red chilli powder; to taste salt; 1 tbsp kasuri methi (dry fenugreek leaves), crushed; 1 tbsp butter; 1 tsp lime juice; 1 tbsp grated paneer to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#greenveg - This is a most popular dish from the regions of Punjab where it has originated. It is cottage cheese cooked in a spinach based gravy. A very common item on the menu in every Punjabi household and Dhabas, it is a delicious treat best enjoyed with butter naan or tandoori roti. It also goes well with jeera rice or veg. pulao. A very simple and a wholesome healthy preparation, it is everyone's favourite recipe.

Bethica Das @kitchen_flavours

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Ingredients

2-3 bunchesspinach, chopped
100gms. paneer cubes
3 tbspoil
1/2 tsp.cumin seeds
1/4 tsp.asafoetida
1 tsp garlic, chopped
1onion, chopped
1 tsp ginger-garlic paste
1 tsp tomato paste
1/2 tsp turmeric powder
1 tbsp roasted coriander-cumin powder
1 tsp garam masala powder
1 tsp red chilli powder
to tastesalt
1 tbsp kasuri methi (dry fenugreek leaves), crushed
1 tbsp butter
1 tsplime juice
1 tbspgrated paneer to garnish

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Steps

1

Boil the spinach for 3-4 minutes. Refresh it and grind to a smooth paste. Keep aside. Heat 1 tbsp. oil in a non-stick pan and saute the paneer cubes till light brown. Keep aside.
2

Heat the remaining oil and temper with cumin seeds and asafoetida. Add the chopped garlic and saute till it changes colour.
3

Add the onion and continue to saute till light brown. Now add the ginger-garlic paste, tomato paste, turmeric powder, coriander-cumin powder, red chilli powder and garam masala powder mixed with 2-3 tbsp. water.
4

Fry till the oil separates. Add the pureed spinach, salt and kasuri methi. Simmer on low flame for 2 minutes.
5

Add the butter and the fried paneer. Continue to simmer till the gravy thickens (4-5 min.). Add lime juice and take off the flame. Garnish with grated paneer and serve hot with naan or tandoori roti.