Palak paneer

Palak paneer recipe
Summary Not available
Diet : Vegetarian
Total time : 45 mins
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Palak paneer recipe

Summary Not available
Total Time45 mins
Course: Main Course
Cuisine: Indian
Diet: Vegetarian
Keyword: 30-60 min, North India
Person: 2
Calories: 12638kcal

Materials

  • 100 g cottage cheese
  • 250 g spinach pureed or frozen
  • 2 tbsp oil
  • 2 tsp salt
  • 2 small onions
  • 8 cashewnuts
  • 5 tsp garam masala
  • 30 ml Cream
  • 2 chilies green
  • 1 inch cinnamom
  • 2 cardamom
  • 1 tbsp cumin seeds

Instructions

  • Preparation Pluck only the young & tender spinach leaves and discard the stems as they may leave a bitter taste
  • If using baby spinach you can use the stems as well
  • Add them to a large pot of water
  • Rinse them well few times & drain to a colander
  • Allow the water to drain completely otherwise it will let out lot of moisture while cooking
  • Heat half tablespoon oil in a pan
  • Saute green chilies, cashews and spinach for 3 to 4 mins until the leaves wilt off thoroughly & raw smell of spinach has gone away
  • [OR another option is to blanch the palak in 4 cups of hot water with ¼ tsp salt for 2 mins , Then immerse in ice cold water, Drain completely ]
  • Cool this completely
  • Blend this along with ¼ cup water to a smooth puree
  • The puree should be smooth and thick
  • You may add 1 to 2 tbsps more water to help in blending
  • How to make palak paneer Heat 1 tablespoon butter and half tablespoon oil to the same pan, Once they melt, add cinnamon, cardamoms, cloves & cumin seeds
  • When the spices begin to sizzle, add onions and fry till they turn transparent to golden
  • Next saute ginger garlic paste for 1 to 2 minutes or until you begin to smell it nice
  • Then add tomatoes with salt
  • Saute until they break down and turn mushy
  • Add garam masala & saute until the masala smells good
  • This may take 2 mins
  • (for a smoother curry refer notes) Pour ¾ cup water and cook covered until onions are completely soft
  • There should be some water left in the pan
  • (for consistency check video) Lower the flame, add kasuri methi and pureed spinach
  • Mix well and cook until it begins to bubble for about 2 to 3 mins
  • If the curry is too thick you may add a few tbsps of hot water
  • Avoid overcooking
  • Add paneer & mix well
  • Turn off and remove to a serving bowl
  • Optionally garnish with cream
  • Serve palak paneer with naan, roti or Jeera rice

Notes

No extra notes

Nutrition

Calories: 12638kcal | Carbohydrates: 123g | Protein: 87g | Fat: 1342g | Saturated Fat: 825g | Trans Fat: 1g | Cholesterol: 4899mg | Sodium: 3976mg | Potassium: 3792mg | Fiber: 8g | Sugar: 12g | Vitamin A: 64740IU | Vitamin C: 127mg | Calcium: 2552mg | Iron: 8mg

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