Palak Paneer Recipe
Tastes Delicious & High in Nutrients
Palak paneer is a very famous dish in north India, especially in Punjab.
1 OnionFinely chopped
1 TomatoesFinely chopped
1/2 tsp Cumin
1/2 tsp Peppercorns
1/4 tsp Turmeric Powder
200 gms Paneer/Cottage Cheesecubed
2 tbsp ButterButter or Ghee
As per taste Salt
As per taste Sugar
1-2 tbsp Fresh Creamsave for Garnish
1 Pinch Asafoetida
1/2 tsp Garam Masala Powder
1 Bay leaf
1 tsp Kasuri Methi
1/2 cup Water
What is Palak Paneer
Palak paneer is a vegetarian dish tastes delicious and high in nutrients and flavour. Here we are introducing our finger-licking Palak Paneer Recipe for you.
Paneer or cottage cheese is an essential and core ingredient of Indian vegetarian cuisine. Palak paneer is one such recipe that has the softness of paneer with delicious spinach in the most creamy and aromatic way. The food because of its ingredients and combination is a very nutritional one and is loved by all.
Palak Paneer can be prepared easily with a few ingredients and goes well with rice or bread (parantha, roti, naan) for your daily cooking or parties as well.
Things to Note Before Cooking Palak Paneer
Before we start with the recipe here are some guidelines to select palak for your palak paneer recipe.
- Select tender spinach leaves, which are light to medium green in colour. Dark leaves won’t taste as good as light and medium coloured.
- Also, don’t use stems or stalks of spinach in the dish because they can make your dish taste bitter.
- Also, don’t use frozen spinach or paneer for this recipe.
Take a pan, heat it and add 2 tbsp of oil or butter in it. Add cumin seeds, bay leaf, and roast it till it becomes fragrant.
Further, add finely chopped onions and saute till it turns golden brown
Add finely chopped tomatoes and saute well till the tomatoes turn soft and mushy.
Once you see the fat separating at the edges, add turmeric powder, red chili powder and a pinch of asafoetida. Stir It well and keep the flame to low.
Add palak k puree and mix it well. Add water as required and adjust the gravy's consistency.
Let the gravy simmer on low flame for 10 minutes and Paneer cubes, salt, garam Masala. Simmer it for 3-4 till paneer absorbs the flavor.
Lastly, add kasuri methi and 2 tbsp cream and mix it well
Turn off the flame, and your dish is ready. Serve it with hot roti or naan.