Palak paneer is a lip smacking, quintessential dish of cottage cheese with spinach famous all over India and holds special position in vegetarian Indian cuisine.
This North Indian dish goes well with Jeera rice, chapattis, paranthas, pooris or naans.
Ingredients of Palak Paneer
- 500 gms spinach,(boiled and pureed)
- 300 gms Paneer (cut into cubes)
- 2 tbsp oil/ ghee
- 1 tsp cumin seeds
- 1 Bay leaf
- 1 tsp ginger, finely chopped
- 1 tsp garlic, finely chopped
- 2 medium onions finely chopped or grated
- 1/2 cup tomato, pureed
- 2 tsp salt
- 1/2 tsp garam masala
- 1/2 tsp red pepper powder
- 1/2 tsp coriander powder
- 1 tbsp cream
How to Make Palak Paneer
- Boil spinach in a pressure cooker and grind it to make palak puree.
- Heat oil/ghee in a pan and add cumin, when it splutters, add bay leaf.
- When it starts to crackle add chopped ginger, garlic and onion. Cook until it gets pinkish-brown in colour
- Add salt, garam masala, coriander powder along with red pepper. Stir till well mixed.
- Add spinach and saute for 3-4 minutes.
- Now add tomato puree and stir fry over medium heat.
- Now add paneer cubes and cook well with the palak gravy.
- Pour some cream over, mix well and serve hot.
- Regulate the thickness of gravy by adding more water.
Recipe notes
- While boiling spinach add very little amount of water as it releases water.
- Use of desi ghee acts as taste enhancer.
- You can fry the cubes of paneer and then add into the gravy