Palak Paneer Recipe, How to make Palak Paneer Recipe | Paneer Recipes

Palak Paneer recipe a popular dish made across all household in the northern parts of India. There are many ways this recipe is made I have made my mom’s version and also slightly modified to my way. We usually make this and it tastes yum and delicious with roti, paratha and jeera rice.

Here comes one of my favorite dish Palak Paneer. I used to go crazy when my mother used to make this dish at home. I remember once we were going To Chennai via train. She had taken parcel from home for food while travelling. I ate four  Chapatis with Palak Paneer when hardly I could manage to eat 2 rotis that time as a child…… My love for Palak Paneer is still the same. But now I don’t go bonkers now for Palak Paneer like I used to when I was a child.

Spinach is referred as Palak in India. It is dark green leafy vegetable. I am sure everyone knows Spinach benefits. I learned to eat from Popeye :). Palak has good nutritive value. Lot of vitamins, iron is found in Spinach.

I know a lot of people who don’t like Spinach. Especially it is beneficial for children. If they don’t like to eat spinach vegetable. You could add a few spinach leaves in lentil (dal), Pasta, Pizza, Soup, Dosas, Parathas, Fritters (Pakoras). You could also make Palak Paneer but with more paneer and less Palak. That way kids won’t understand and just eat paneer along with Palak. Hope these ideas can help you to include spinach in your kids daily diet.

This palak paneer recipe is quite simply, healthy and rich. I have added some cream towards the end however it’s optional. But cream does give a great taste to this recipe. If you are not fond of paneer then add some potatoes, mushrooms or tofu instead.

Let’s make step by step Palak Paneer Recipe :

1. Thoroughly wash Palak under water.

2. Blanch in hot water along with Dill leaves for 2 to 3 mins.

3. Now immediately immerse Palak+ Dill in cold water for 2 mins. This process helps in retaining its green color.Now blend in the grinder. Once it is smooth and uniform paste. Your Palak Puree is ready. Keep it aside.

4. Take Fresh Paneer chop them into squared shape. Take 2 tbsp oil and once the oil is hot. Toss the paneer over the spread of corn flour.

5. Fry these squared paneer until nice golden brown.

6. Dab some tissue paper on them to remove excess oil.

7. Take a wok or vessel. Add Butter or oil. Saute cumin seeds and bay leaf. Saute on low flame for about 30 secs.

8. It is time to add chopped onion, garlic and ginger. Saute onion for a minute or until it changes color.

9. Add chopped tomatoes and sugar. Saute more for about 2 mins. Saute until the color of tomatoes changes and is tender.

10. While the tomatoes are cooking add all the spice powder except garam masala powder and amchur powder.

11. Now add the Palak puree into it.

12. Simmer for 5 to 6 mins. Time to add fried paneer.

13. Switch off the gas and sprinkle garam masala powder and amchur powder. Top some cream for garnishing alternatively you could add cashew paste. Serve the palak paneer hot with roti or naan or steamed rice.

If you are looking for more paneer recipes then do check paneer tikka, malai paneer curry, paneer pasanda, palak paneer, paneer paratha, paneer toast, chilli paneer, methi malai paneer, kadai paneer,paneer kolhapuri and paneer gulabjamun.

Palak Paneer Recipe below:

5.0 from 2 reviews

Palak Paneer Recipe

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Palak Paneer recipe a popular North Indian cuisine which could be easily made at home.

Author: Maria@flavorsofmumbai.com

Recipe type: Main

RecipeCuisine: Indian

Serves: 4

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

For the paste:

• 1 inch ginger chopped finely
• 2-3 garlic cloves chopped (optional)
• 1-2 green chilies
• ½ onion
• 2 tbsp water

For the gravy:

• 1 big bunch of spinach leaves or 200 gms Palak (Spinach)
• ½ bunch Dill leaves or 50 gms (sepu) optional
• ½ inch ginger chopped finely
• 2 garlic chopped finely
• 200 gms fresh cottage cheese (paneer)
• ½ small onion chopped
• 1 tbsp cumin seed
• 1 tomato chopped finely
• 1 bay leaf
• 1 tbsp garam masala powder
• 1 tsp coriander seed powder
• 1 tsp roasted cumin powder
• 1 tsp amchur powder
• 3 tbsp oil Or butter
• 2 tbsp cream (optional) or cashew paste
• 1 tsp red chili Powder
• ¼th tsp turmeric (haldi)
• few chopped coriander leaves
• 1 tbsp dry fenugreek leaves (kasuri methi)
• 1 tbsp sugar
• 2.5 tbsp corn flour to coat the paneer
• salt as per taste

How to make the recipe?

1. Thoroughly wash Palak under water.
2. Blanch in hot water along with Dill leaves for 2 to 3 mins. Discard the water by placing the leaves on a colander.
3. Now immediately immerse Palak+ Dill in cold water for 2 mins. This process helps in retaining its green color.Now blend in the grind with little salt. Once it is smooth and uniform paste. Your Palak Puree is ready. Keep it aside.
4. Take Fresh Paneer chop them into squared shape. Take 2 tbsp oil and once the oil is hot. Toss the paneer over the spread of corn flour.
5. Fry these squared paneer until nice golden brown.
6. Dab some tissue paper on them to remove excess oil.
7. Take a wok or vessel. Add Butter or oil. Saute cumin seeds and bay leaf. Saute on low flame for about 30 secs.
8. It is time to add chopped onion, garlic and ginger. Saute onion for a minute or until it changes color.
9. Add chopped tomatoes and sugar. Saute more for about 2 mins. Saute until the color of tomatoes changes and is tender.
10. While the tomatoes are cooking add all the spice powder except garam masala powder and amchur powder.
11. Now add the Palak puree into it.
12. Simmer for 5 to 6 mins. Time to add fried paneer.
13. Switch off the gas and sprinkle garam masala powder and amchur powder. Top some cream for garnishing alternatively you could add some cashew paste instead of cream. Serve the palak paneer hot with roti or naan or steamed rice.

Notes

1. You could add cream into Palak paneer for making it more richer or cashew paste.
2. If you do not wish to fry paneer. You could just cut them into square shape. Immerse paneer into hot water for about 2 to 3 mins. This way your paneer would be softer.
3. I have used Dill if you wish you can discard dill and just use Palak. However Dill gives added flavor with more nutrition.

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