Mughlai Palak Paneer – Mughlai Cottage Cheese
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Recipe type: Veg, Main
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Easy Mughlai Palak Paneer Recipe.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 2 tbsp oil Or clarified butter (ghee)
  • 1 bunch of fresh Spinach (palak)
  • 1 tbsp cumin seed
  • 8 to 10 almonds chopped
  • 8 to 10 cashew nuts chopped
  • 1 tbsp flax seed (alshi) optional
  • 1 tbsp sunflower seed optional
  • 1 tbsp white sesame seed (til)
  • 1 tbsp poppy seed (khuskhus)
  • 250 gms cottage cheese (paneer) chopped into small cubes
  • 1.5 tbsp ginger-garlic paste
  • 1 tbsp coriander seed powder
  • a pinch of asofoetida
  • ½ t/s turmeric
  • 1 tbsp red chili powder
  • 2 green chilies chopped finely
  • 1 tbsp garam masala powder
  • 1 onion chopped finely
  • 2-3 tomatoes chopped finely
  • ½ cup cream Or fat milk
  • few chopped coriander leaves
  • salt as per taste
How to make the recipe?
  1. Firstly wash the spinach leaves under running tap water. Blanch the spinach leaves in hot water for 3 mins now immediately place them on chilled ice water. This process will help the leaves to retain it's green color. Chop them and grind into a processor to make a smooth puree.
  2. Put almonds, cashewnuts, flaxseed, sesame seed, poppy seed and sunflower seed in a processor. Grind until fine powder is formed add little milk if required. Keep this aside.
  3. Take a a big kadai Or wok with oil/ghee. Place on medium heat. Once oil is hot add cumin seed, asofoetida. Saute for a minute. Now add chopped onion, green chilies. After a minute add ginger-garlic paste. Stir all nicely.
  4. Now add the grounded white paste. Saute for 2 to 3 mins add milk Or cream. Simmer for another 3 to 4 mins. It's time to add red chili powder, turmeric, coriander seed powder.
  5. Add chopped tomatoes and saute for 3 to 4 mins. Pour the palak puree and simmer for another 7 to 8 mins.
  6. Add salt for seasoning along with cumin seed powder + fennel seed powder. Put garam masala and coriander leaves. Cook for another 2 to 3 mins on medium flame. Keep stirring in between.
  7. Lastly add squared Or cubed paneer into the gravy. Cook for another 3 to 4 mins. Check if more salt Or spices required. Garnish with cream and coriander leaves.
  8. Serve hot with naan, roti Or rice.
Notes
1.Once you blanch spinach in hot water. Make sure you immerse them in ice cold water as this will help in retaining it's green color.
2.If you wanna low fat palak paneer use oil instead of clarified butter and skimmed milk instead of cream.
Nutrition Information
Serving size: 4 to 5 people
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/mughlai-palak-paneer/