Palak Paneer Recipe without tomato at home| Curd Palak Paneer.

Curd Palak Paneer

As tomatoes is very costly, there’s no need to fret. make new recipe of Palak paneer using curd – Curd Palak Paneer. This twist on the classic Palak Paneer recipe replaces the conventional tomato-based gravy with the tangy richness of curd, offering a refreshing take on a beloved dish.

If you’re a fan of Indian cuisine, you’re likely familiar with the mouthwatering dish known as Palak Paneer. This vegetarian delight combines the goodness of spinach (palak) and soft paneer (Indian cottage cheese) in a creamy, aromatic gravy that’s both comforting and nourishing. step-by-step guide to cook this delicious dish in your own kitchen.

Ingredients:

2 bunches of fresh spinach
2 1\2 tablespoons of fresh coriander
1 tablespoon of fresh mint
2 green chillies
1-inch piece of ginger
500 grams of paneer

For the gravy:

2 tablespoons of ghee
1 teaspoon of cumin seeds
2-3 red chillies
2-4 bay leaves
1-inch piece of cinnamon
1 piece of chopped ginger
2 chopped green chillies
1\2 teaspoon of asafoetida
1 tablespoon of red chilli powder
½ teaspoon of turmeric powder
1 teaspoon of cumin powder
2 tablespoons of cashew paste
1/3rd cup of curd
Salt to taste
1 tablespoon of wheat\Gram flour
2-3 tablespoons of fresh cream (optional)
1 teaspoon of garam masala
1 teaspoon of lemon juice

Method:

1.Boil the Spinach:

Heat a pot of water until it reaches its boiling point.. Gently immerse the spinach in the boiling water for about 10-20 seconds. Quickly transfer the boiled spinach to a bowl of ice-cold water. This preserves the vibrant green color.

2.Prepare the Spinach Puree:

Place the boiled spinach, fresh coriander, mint leaves, green chillies, and ginger in a grinder. Add water as needed and blend until you have a smooth puree. Set this verdant mixture aside for later use.

3.Paneer Preparation:

Cut the paneer into small pierces. Heat a pan over medium heat, add a little oil, and gently fry the paneer until it turns a delicious golden brown. Submerge the fried paneer in warm water to maintain its moisture.

4.Create the Flavorful Gravy:

Heat a wok over medium heat and add the ghee. Toss in the cumin seeds, bay leaves, cinnamon, chopped ginger, and green chillies. Stir once and reduce the heat. Now, introduce the powdered spices and cook for 1-2 minutes, adding a touch of water to prevent any potential burning.

5.Incorporate Cashew Paste and Curd:

Stir in the cashew paste, curd, and salt, letting the flavors meld over a low flame for a minute.

6.Cook the Gravy to Perfection:

Crank up the heat to medium and continue cooking until you witness the ghee gently separating from the mixture. The aroma filling your kitchen will be truly enticing.

7.Add the Spinach Puree:

Introduce the vibrant spinach puree to the wok. Mix it in thoroughly and toss in the wheat flour to lend thickness to the gravy. Allow this combination to simmer and meld for 3-4 minutes over a medium flame.

8.Paneer’s Grand Entry:

Carefully fold the parboiled paneer into the gravy, adding fresh cream if desired. Sprinkle in the garam masala and drizzle with a hint of lemon juice. Gently combine all the elements, allowing them to mingle for an additional minute.

9.Serve and Savor:

With the final stir, your tantalizing No Onion, No Garlic Palak Paneer is ready to be relished. Pair it with your favorite roti or flatbread, and enjoy the symphony of flavors and textures on your palate.

This homemade Palak Paneer recipe is an ode to the art of Indian cooking. From the vibrant hues of green to the rich and velvety gravy, each bite encapsulates the essence of comfort and satisfaction. Whether you’re a seasoned chef or a culinary novice, this recipe is sure to delight your taste buds and impress your loved ones. Embrace the aromatic journey of creating this traditional dish, and let the symphony of spices and fresh ingredients elevate your dining experience