Palak Paneer Recipe
1.500 gms Spinach leaves 2.1½ tbsp Oil 3. 2 tbsp Butter 4. 1 tsp Cumin 5. ¾ tbsp Chopped Garlic 6. ¾ tbsp Chopped Ginger 7. 1 Green Chilli, chopped 8. 2 tbsp Chopped Onion 9. ½ tsp Cumin Powder 10. 1 tsp Chilli Powder 11. 200 gms Paneer Cube 12. Salt, to taste 13. 2-3 tbsp Cream
Ingredients:
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– Bring water to a boil. – Immerse spinach leaves in boiling water for 1-2 minutes. – Transfer spinach to chilled iced-water to preserve color and nutrients. – Gently squeeze excess water from spinach.
1. Blanching the Spinach:
2. Preparing Spinach Paste:
– Heat a little oil and butter in a pan. – Add cumin seeds to the hot oil. – Add chopped garlic and roast until brown. – Stir in chopped green chilli and ginger. – Add chopped onions and cook until translucent.
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3. Cooking the Palak Paneer
Mix in the spinach paste and cook for a few minutes.
4. Adding Spinach Paste
– Sprinkle salt, red chilli powder, and cumin powder. – Since spinach is already cooked, avoid overcooking.
5. Seasoning
– Gently add paneer cubes to the spinach mixture. – Carefully mix without breaking the paneer. – Optionally, you can sauté the paneer before adding.
6. Adding Paneer:
– Boil the mixture briefly. – Pour in the cream and give it a quick stir. – Heat the cream without overcooking.
7. Final Touch
– Plate the Palak Paneer. – Garnish with a drizzle of cream, a pat of butter, and fresh coriander.
8. Garnishing and Serving
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Serve the Palak Paneer hot, savoring the delightful blend of spinach, cottage cheese, and butter.
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This Palak Paneer recipe is a simple yet flavorful rendition, omitting tomatoes and additional spices, letting the natural taste of the ingredients shine.
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