Palak paneer is a popular curry in North India cuisine. It is mostly prepared in winter season, as Spinach/Palak is grown in abundance in this season. It is usually prepared with blanched spinach and soft paneer. The curry consists of a thick gravy cooked with spices.
This unforgettable dish is so creamy, spicy, with flavors and soft, gooey paneer that is perfect to go with naan, roti or rice. A zero oil recipe full of nutrition is good for your health. Learn to make gravy based curry and devour it with your family.
Palak (Spinach) Paneer (Cottage cheese) is a curry cooked with nutritious palak and soft paneer which are then flavored with spices to get a lip smacking final dish.
Spinach is blanched along with onion, tomato, ginger, garlic, green chilies, cumin seeds, walnuts and it is then pureed. A lot of fresh spices goes in along with some cream or homemade malai to cut down the bitterness of Palak leaves.
If you do try this recipe, just click a picture and tag me @culinarychaser or #culinarychaser on Instagram.
Ingredients
- 100 gram paneer
- 4 Tbsp cream/malai
- A bunch of Palak/Spinach
- 2-3 chopped spring onion with greens
- 1 chopped tomato
- 1 inch ginger
- 4-5 cloves garlic
- 2 green chilies
- 4-5 walnuts
- 1 tsp cumin seeds
- Salt, red chili powder and garam masala as per your taste.
How to make Palak Paneer
- In a pan add chopped spinach, onion, tomato, ginger, garlic, green chilies, cumin seeds, walnuts and cook it for 8-10 mins.
- Let it cool down, once cooled add it in mixer grinder and make a fine puree.
- In another pan toast the cubed paneer.
- Now in same pan add 1 tsp ghee, salt, chili powder, garam masala.. sauté on low flame, add the spinach puree.
- Keeping the flame low cook it for 5-6 mins, adjust the consistency with some water..
- Add cream while keep stirring so that it doesn’t stick.
- Finally add paneer and it’s ready!!
