Palak paneer
This spinach dish is popular throughout the world but originated in Punjab (Northern India). It is basically soft paneer cubes cooked in a smooth spinach curry. This recipe is very easy to cook and can be made for dinner parties as well. Best if served with Chapathi/parata/Naan.
Open in Cookpad AppCooking Instructions
- 1
Boil 2 to 3 cup water in a pan turn off the flame and add spinach leaves. Cover and keep it aside for 5 mins.
- 2
Take them out and put them in cold water so that the leaves retain their green colour.
- 3
Heat oil in a pan, add cumin seeds, fry it for few seconds then add green chilli, ginger, garlic.
- 4
Add onions and fry it on medium flame till it turns light brown.
- 5
Add chopped tomato, cook on medium flame till it turns little soft.
- 6
Turn off the flame and let it cool down
- 7
Puree the spinach leaves in a blender along with this fried mixture.
- 8
Heat oil in same pan, add turmeric powder, red chilli powder, coriander powder and cumin powder.
- 9
Fry it for few seconds, add the puree, garam masala and salt.
- 10
Mix well and cook it for 2-3 minutes on medium flame.
- 11
Add fresh cream and paneer cubes, mix it well in gravy.
- 12
Cover the pan and cook it for 2 minutes on low flame, turn off the flame.
- 13
Garnish with some fresh cream and serve hot with Chapathi/Parata/Naan.
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