January 16, 2019

Palak Paneer/Spinach Curry with Indian Cottage Cheese

"Palak Paneer is one of the very popular Punjabi-Indian vegetarian curry recipes. A very delicious and healthy preparation made with fresh Palak/Spinach, Paneer and Spices. This recipe serves protein full Paneer in creamy and rich Palak based gravy. Taste best when served hot with Indian bread, Naan, Chapatti or steamed Rice. This recipe is one of the most loved recipes in my family and the best way to include greens in your diet. I hope it become your too. Give this recipe a try and enjoy!!!"

Cuisine: Indian | Recipe Category: Curry
Prep Time: 20 Minutes | Cook time: 30 Minutes | serving: 8

For the Palak Paneer

500 gm
Paneer/cottage cheese, cubed
400 gm
Onion, roughly chopped
2 large/2 cup
Tomato, roughly chopped
4 medium/2 cup
1 inch
Garlic cloves
4-5 cloves
Green chili
2-3 pc
2 Tbsp.
2 Tbsp.
Cumin seeds/Jeera
1 Tsp.
1 pinch
Bay Leaf/Tej Patta
1 pc
Red chili powder
1 Tsp.
Turmeric powder/Haldi
½ Tsp.
Garam Masala
½ Tsp.
To taste
Dry Fenugreek leaves/Kashuri Methi
1 Tbsp.
Heavy Cream
4-5 Tbsp.

For Garnishing

Heavy cream
1-2 Tbsp.

Step By Step Instruction: [Hide Images]

To make Palak Puree
  1. For best taste always use young and tender palak. Rinse palak very well under running water.
  2. Next boil 4-5 cups of water in a deep pan or pot. Switch off the flame. To blanch, add pinch of salt and washed palak in boiling water. Let the leaves sit in boiling water for 2-3 minutes.
  3. After 2-3 minutes strain the hot water and immediately put the palak leaves in a bowl of icy cold water. Cold water helps leaves to retain their green color. Leave palak in cold water for 1 minutes and then strain the cold water.
  4. Puree the blanched palak in a blender to a smooth puree. Keep aside 

To make Gravy
  1. In an electric chopper chop onion or puree the onion in a blender. I have used electric chopper to chop onion.  I like the crushed texture of onion than pureed.
  2. Rinse the tomatoes and chop them in chopper or puree them in a blender.
  3. Next in a blender add garlic, ginger and chilies and make a paste.
  4. In a pan/wok heat 1 Tbsp. of oil and 1 Tbsp. of ghee on medium heat. Once butter is melted and hot add in cumin seeds and bay leaf. Let them splutter. 
  5. When cumin sizzles add chopped onion and sauté till it turns golden brown.
  6. Then add ginger garlic and chili paste and sauté till raw aroma of garlic goes away.
  7. Next add in pureed tomato. Sauté for 10-15 minutes, stirring occasionally on medium flame.
  8. Once you see fat realizing the sides, add red chili powder, turmeric powder and hing. Mix well. 
  9. Then add in the spinach puree and mix well. Add water ½ -1 cup of water or as required, according to how thick or thin you want the gravy to be. Cover and simmer the gravy for 8-10 minutes on medium flame. Stirring in between to avoid the gravy sticking at the bottom.
  10. Once Palak is cooked, season with salt, stir and add garam masala.
  11. Now add kashuri methi crushed between your palms. Mix well. The gravy will be thickened by now. Adjust the seasoning if required.
  12. Next add in cream and paneer cube and mix everything gently so to gravy incorporates with paneer uniformly. Let it simmer for 2-3 minutes, until paneer become soft. 
  13. Switch of the flame. Pour the Palak Paneer in a serving dish. Garnish with cream and ginger juliennes. Serve hot with Indian bread, Naan, Chapatti or steamed Rice.

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