Palak Paneer is the most popular spinach preparation in Indian cuisine and fortunately, it’s very healthy too. This version of Palak Paneer is how it is made in restaurants.
| Cooking Time: 60 minutes | Servings: 2 | Difficulty: Medium |
Ingredients
| Paneer | 100 gm |
| Palak (spinach) | 250 gm |
| Green Chili | 1 |
| Adarak (ginger) | 1 tbsp grated |
| Curry Gravy | 1/2 cup |
| Jeera (cumin seeds) | 1/2 tsp |
| Onion | 1/2 cup chopped |
| Tomatoes | 1/2 cup chopped |
| Red Chilli Powder | 1/4 tsp |
| Dhaniya (coriander) powder | 1 tsp |
| Kasoori Methi | 1 tsp |
| Salt | 1/2 tsp |
| Garam Masala | 1/4 tsp |
| Ghee | 1 tbsp |
| Cream (optional) | 2 tbsp |
Method
- Wash the palak leaves and boil them in one cup of water with grated ginger and green chili for 15 minutes on low heat.
- Once the leaves cool down, blend it into a smooth paste. Cook the paste on low heat in a pan till it’s thick.
- Peel and chop onion coarsely. Chop tomatoes and also cut paneer in one inch pieces.
- Heat ghee in a pan. Add jeera and wait till they puff up. Add chopped onion and fry till they are translucent.
- Add kasoori methi, red chili powder, coriander powder to the pan and saute for a few seconds.
- Now, add chopped tomatoes to the pan and cook on low heat till tomatoes soften.
- Once the tomatoes are soft, add half cup of curry gravy and cook for couple of minutes.
- Add 1/2 cup of spinach paste and mix well. Once everything is mixed fully, add salt and paneer pieces and cook for a few minutes on low heat.
- Sprinkle garam masala on top and Palak Paneer is ready to serve. Optionally, you can top it with cream just before serving.
Notes
- You may add some fresh cream to the curry before serving.
Summary
Recipe Name
Palak Paneer - Restaurant Style
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
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