Palak paneer recipe

Summary Not available

  • 1 cottage cheese)
  • 3.5 )
  • 2 oil )
  • 2 )
  • 2 small ( (90 grams)))
  • 5 cup puree )
  • 1 teaspoon paste )
  • salt )
  • 8 cashewnuts
  • 5 masala )
  • 5 teaspoon )
  • 3 cream )
  • )
  • 2 )
  • 1 )
  • 2 )
  1. Preparation Pluck only the young & tender spinach leaves and discard the stems as they may leave a bitter taste

  2. If using baby spinach you can use the stems as well

  3. Add them to a large pot of water

  4. Rinse them well few times & drain to a colander

  5. Allow the water to drain completely otherwise it will let out lot of moisture while cooking

  6. Heat half tablespoon oil in a pan

  7. Saute green chilies, cashews and spinach for 3 to 4 mins until the leaves wilt off thoroughly & raw smell of spinach has gone away

  8. [OR another option is to blanch the palak in 4 cups of hot water with ¼ tsp salt for 2 mins

  9. Then immerse in ice cold water

  10. Drain completely

  11. ] Cool this completely

  12. Blend this along with ¼ cup water to a smooth puree

  13. The puree should be smooth and thick

  14. You may add 1 to 2 tbsps more water to help in blending

  15. 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

  16. When the spices begin to sizzle, add onions and fry till they turn transparent to golden

  17. Next saute ginger garlic paste for 1 to 2 minutes or until you begin to smell it nice

  18. Then add tomatoes with salt

  19. Saute until they break down and turn mushy

  20. Add garam masala & saute until the masala smells good

  21. This may take 2 mins

  22. (for a smoother curry refer notes) Pour ¾ cup water and cook covered until onions are completely soft

  23. There should be some water left in the pan

  24. (for consistency check video) Lower the flame, add kasuri methi and pureed spinach

  25. Mix well and cook until it begins to bubble for about 2 to 3 mins

  26. If the curry is too thick you may add a few tbsps of hot water

  27. Avoid overcooking

  28. Add paneer & mix well

  29. Turn off and remove to a serving bowl

  30. Optionally garnish with cream

  31. Serve palak paneer with naan, roti or Jeera rice

No extra notes

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