Palak Paneer

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.