Palak Paneer a creamy and rich and is a delight to eat. A dish I fell in love with at a local restaurant and adapted a recipe to closely resemble theirs. You too can try it at home in no time.
- 1 tsp Oil
- 1 finely chopped medium size Tomato
- 1 Green chili
- 3 cups chopped Palak
- 2 tsp Water
- 1 tsp Oil
- 1/2 tsp Cumin powder
- 1 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1 tsp Garam masala
- 2~3 tsp Water
- 1 tsp Cumin seeds
- 1 tsp Garlic paste
- Salt to taste
- 2 tsp Butter
- 1 tsp Kasuri methi
- 2 tsp Cream
- 250 gm Paneer
- Heat up oil is a pan. When oil is enough hot, add tomato, green chili and mix well.
- Cover and cook on medium heat for about 3-4 minutes until tomato cooks.
- Take palak, wash it really good and chop it. Add chopped palak and mix well.
- Add a little water and cook for about 3-4 minutes. No need to cover while cooking.
- Turn off the gas and let palak cool down.
- Transfer the palak into blander pot and make puree.
- For making masala paste, in a bowl take cumin powder, coriander powder, turmeric powder, red chili powder and mix well.
- Add water and mix well to make paste. Masala paste is ready.
- Heat up oil in a pan. Add cumin seeds and let it splutter.
- Add garlic paste and mix well and cook for about a minute.
- Lower down the heat and add masala paste.
- Fry for about 2 minutes until oil is released form masla.
- Add palak puree and mix it well with masala.
- Add salt and cook palak for about 5-6 minutes to remove raw smell of palak. No need to cover while cooking palak.
- Add butter and kasuri methi.
- Beat malai and add it. You can add fresh cream too.
- Mix well and add paneer.
- Mix well and cook for just about 4-5 minutes.
- Turn off the gas and palak paneer is already.
- Palak paneer goes well with naan, kulcha or paratha.
- Palak is iron rich food. Adding tomato helps for better absorption of iron in body. So while making any palak recipe, add sour veggie like tamarind, tomato etc.
- While adding kasuri methi, crush it with hands and add in any recipe. Kasuri methi gives nice flavour to the dish.
- If you cook paneer longer, it becomes chewy and loses its softness. So cook paneer for just about 4-5 minutes.