Palak Paneer
#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.
Palak Paneer
#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.
Open in Cookpad AppSteps
- 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.
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