It’s time you try a different Palak Paneer from your regular one want to know which one it’s Mughlai Palak Paneer more richer more creamier and more yummier! Paneer is nothing but cottage cheese and Palak are Spinach leaves. Paneer (cottage cheese) is rich in calcium, proteins and good for bones. Mostly kids love paneer adults like me also like paneer. Mughlai Palak Paneer was yummy, healthy and very tempting.
I have already posted the regular Palak Paneer check the link here. The mughlai version has a slight twist to it. Mostly evaporated milk Or milk mixed with dry fruits are used to make it more richer. I have used almonds, cashewnuts, flaxseed and sunfower seed for the health factor. Clubbed some cream with it and the dish turned out quite yummy.
My hubby doesn’t like Palak (Spinach) hence I had to make something else along with the meal. So I made for him Carrot Potato Cutlet and he ate the dinner including the palak paneer without making any fuss. Surprisingly he thanked and appreciated the food I made for him that night. So I was very happy with the outcome of both dishes 😉
Spinach+Cottage Cheese = Good Health…… Both palak and cottage cheese make a good combo and Palak Paneer is one of most popular dish across India. So let’s not delay in making this creamy dish!
Mughlai Palak Paneer recipe and the printable version below:
- 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
- 1/2 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
- 1/2 cup cream Or fat milk
- few chopped coriander leaves
- salt as per taste
- 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.
- 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.
- 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.
- 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.
- Add chopped tomatoes and saute for 3 to 4 mins. Pour the palak puree and simmer for another 7 to 8 mins.
- 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.
- 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.
- Serve hot with naan, roti Or rice.
Sunita says
Hey Maria
what a beautiful pics, yummy for my tummy, will make this surely,
take care
Lv Sunita
maria says
thanks Sunita yeah keep me posted how they turned out 🙂
suzanne Perazzini says
The cottage cheese we have at the supermarket here is much looser and not in squares. It would become a mush in that sauce. I wonder if haloumi cheese or something similar would work.
maria says
Yeah you could try with haloumi cheese Suzanne 🙂