Palak Paneer (without onion)

Just the sight of white cubes of paneer peeping through the emerald green spinach puree will make your mouth water. Blanched and pureed spinach is cooked with select spices and the paneer is tossed in at the end.

By Sanjeev Kapoor 05 Jan 2018 in Recipes Veg

New Update

Main Ingredients	Spinach, Paneer (cottage cheese)
Cuisine	Punjabi
Course	Main Course Vegetarian
Prep Time	6-10 minutes
Cook time	11-15 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients

900 grams spinach
200 grams paneer (cottage cheese)
2-3 green chillies
8-10 garlic cloves, chopped
3 tablespoons oil
1/2 teaspoon cumin seeds
Salt to taste
1 tablespoon lemon juice
4 tablespoons fresh cream

Method

Remove the stems and wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes.
Refresh in chilled water. Squeeze out excess water. Grind into a fine paste along with green chillies.
Cut the paneer into one inch by one inch by half inch pieces. Heat oil in a pan.
Add cumin seeds. When they begin to change colour, add garlic and sauté for half a minute.
Add the spinach puree and stir. Check seasoning.
Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice.
Finally add fresh cream. Serve hot.

Nutrition Info

Calories	1350
Carbohydrates	35.4
Protein	57.2
Fat	108.8

#Cumin seeds #Garlic #Green chillies #Lemon juice #Oil #Salt #Spinach #Paneer (cottage cheese)