palak paneer

Home made Palak Paneer (cheese cottage)

Palak Paneer is a popular north-Indian curry made by simmering soft paneer cubes (Indian cottage cheese), in a flavourful spinach gravy. Try this simple one-pot recipe.

Spinach are rich in two important minerals – calcium and iron , both are kind of building blocks of our body cells. But this is also true that absorption of iron is minimised in presence of calcium. For this reason alone, I do not pair spinach with paneer often. Leaving the iron part , this dish is calcium enriched – with goodness of spinach, cashews and paneer all rolled into this one dish

palak paneer:

Palak paneer is a delicious Indian spinach and cheese curry

Course Main

Cuisine Indian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20minutes

Calories 667kcal

Learn how to make Palak Paneer: 

 this my recipe that’s perfected over. This recipe super easy and delicious

Ingredients:

• 350 gms Palak leaves /spinach washed

• 2-3 Green chillies

• 1/4 tsp Salt

• 4-5 cups Water

• 200-250 gms Paneer (cottage cheese)** cut in small cubes

• 1 large Onion finely 

• 2 small Tomatoes 

• 1 tbsp Ginger-Garlic paste

• 1/2 tsp Turmeric powder

• 1/2 tsp Red chilli powder

• 1 tsp coriander powder

• Pinch of hing (optional )

• 1/2 tsp Garam masala powder

• Salt as per taste

• 2 tbsp Ghee/oil

• 2-3 tsp peanut (mungfuli)

• ½ tsp mustards seeds

• 1 tsp butter

• Coriander fresh

To prepare the Spinach (palak) Puree:

•  spinach tomato cardamom in a large pot of boiling water for 4-5 minutes.

• Drain the water and add cold water to the spinach  leaves and let it sit for some time.Now drain the cold water and add the leaves  tomatoes ,cardamom punts in a mixer grinder and ground it into a smooth puree and keep it side.

paneer :

Heat 1 1/2 tablespoons of ghee or oil in a large skillet over medium heat. Add half of the paneer pieces and pan fry until golden brown, about 2 to 3 minutes. Sprinkle a small pinch of salt over the paneer before flipping them over. Then, pan fry the other side until golden brown, about 2 minutes. Transfer the fried paneer to a plate. 

For Grave :

Heat some ghee and oil in a  pan.

Add  the chopped onions  and fry till golden brown. Now add cumins,musterd seeds turmeric powder, red chili powder, garam masala powder , (pav bhaji masala) and salt. Cook the gravy for few minutes.

Then add the (spinach, nuts , tomato) past.Mix well and let it simmer covered for 6-8 minutes over low flame. Once the gravy thickens to the desired consistency.

Add the roasted paneer cubes and cook further for another minute or so and then switch off. Add crushed kasturi   methi and butter at this stage and finish.  

Serve Palak Paneer as a Side Dish with:

Watch for the consistency, it should look thick and creamy. Serve hot with naan / roti / paratha.

Note:

Addition of kasuri methi leaves is a must, as it lends more flavour to the gravy.

. After adding paneer, don't cook for longer time, as it makes the paneer dense.

.The gravy should be slightly thick and creamy. Switch off flame and then add cream, else there is a chance of curdling.

. For restaurant style and taste, temper the ingredients in butter but don't change the

Other options:

1. Creamy palak paneer – Add cream when the palak paneer is cooked to make it extra creamy. 

2. Saag paneer – Use spinach and mustard greens in a 1:1 ratio.

3. Vegan palak paneer – replace the paneer with tofu