Palak Paneer

Cottage cheese cooked in spinach-based gravy and fresh Indian spices is a household staple. Master the art of making this simple, wholesome and nutritious veg dish by following this recipe.

By Sanjeev Kapoor 19 Mar 2024 in Recipes Course

New Update

Main Ingredients	Paneer (cottage cheese), Spinach (palak)
Cuisine	Punjabi
Course	Main Course-Veg
Prep Time	11-15 minutes
Cook time	11-15 minutes
Serve	4
Taste	Mild
Level of Cooking	Medium
Others	Veg

Ingredients list for Palak Paneer

300 grams paneer (cottage cheese)
2 medium bunches of spinach
1 large onion
1 green chilli
1 tablespoon chopped garlic
2 tablespoons oil
1 teaspoon cumin seeds
Salt to taste
1/4 teaspoon garam masala
2 tablespoons fresh cream + for garnish
A large pinch of dried fenugreek leaves (kasuri methi) powder
Parantha to serve

Method

Finely chop onion and cut paneer into 1-inch cubes.
Boil sufficient water in a deep pan. Add spinach leaves and blanch fir 1 minute. Drain into iced cold water.
Drain the spinach leaves and squeeze out excess water and put into a mixer jar. Add green chilli and 1/2 cup water and grind to a fine paste.
Heat oil in a non stick pan, add cumin seeds and let them change colour.
Add the chopped onions and sautè till translucent. Add garlic, mix and cook for a minute.
Add the ground spinach paste, mix and cook for 1-2 minutes. Add salt, garam masala powder, paneer cubes and fresh cream and gently mix. Cook for 1 minute.
Add dried fenugreek leaves powder, mix and cook for 1 minute. Take the pan off the heat.
Garnish with fresh cream and serve hot with parantha.

#Cumin seeds #Fresh cream #Garlic #Green chilli #Oil #Salt #Spinach #Paneer (cottage cheese)