Palak Paneer Recipe
INGREDIENTS
For Palak Puree:
·
4 cup water
·
1 big bunch palak / spinach
For Onion Tomato Puree:
·
2 tsp Oil
·
2 Onion, roughly chopped
·
2 Tomato, roughly chopped
Other Ingredients:
·
2 tsp Butter
·
200 gm Paneer, cut into small cubes
·
1/2 tsp cumin / jeera
·
1 bay leaf
·
1 Onion, chopped lengthwise
·
1 tsp Ginger Garlic Paste
·
1 tsp Red Chilli Powder
·
½ tsp Coriander Powder
·
½ tsp Garam Masala
·
½ tsp Kasuri Methi Powder
·
¼ cup water
·
Salt as per taste
·
2 tbsp cream / malai
INSTRUCTIONS
1.
Blanch the Palak and blend it into smooth paste
without adding water. Keep aside.
2.
In a Kadai, heat 2 tsp Oil, add 2 roughly
chopped Onion and sauté for 2 min. Add 2 roughly chopped tomatoes and sauté
till the tomatoes turn soft and mushy. Grind them into paste and keep aside.
3.
Now in the same kadai heat 2 tsp butter and roast ½ tsp jeera and 1 bayleaf
till it turns aromatic.
4.
Add 1 onion and sauté for 2 min, now add 1 tsp
ginger garlic paste and sauté till onion turns golden brown.
5.
Now add Onion Tomato puree, 1 tsp Red Chilli
Powder, ½ tsp Coriander Powder and cook for 3-4 min till the raw smell goes off.
6.
Add Palak puree, ¼ cup water and salt to
taste. Mix well by adjusting the consistency as required.
7.
Now add paneer and mix well and simmer for 5 min.
8.
Turn off the flame and add garam masala, 1
tsp kasuri methi and 2 tbsp cream and mix well.
9.
Palak Paneer is ready. Serve with hot Roti /
Naan / Chapathi along with Onion and Lemon.
Tips:
Blanching of Palak: Boil 4 cups of water in a large pot. Add
Palak/Spinch leaves to submerge in water. Blanch for 3-4 min and drain the
spinach. Put it in cold water immediately so that the green color of the
spinach is retained and drain again.
