Another amazing paneer recipe with the goodness of spinach. Like most people even i hesitated to taste this dish initially. I had a chance to taste this dish first along with my friends at Rayappa's in Coimbatore. It was not bad as i thought, and was rich and creamy with a splendid blend of taste, texture and flavor. I have tried few times at home and i found this is the only way to make my little one intake some greens.
Paneer is cooked in pureed spinach and is made rich with the addition of cream and spices. As spinach is sauteed and then pureed you don't find it odd. It goes well with any type of Indian breads and pulao.
Palak Paneer Recipe - Ingredients:
Preparation time: 15 mins | Cooking time: 30 mins | Recipe cuisine: Indian | Category: Side dish
Paneer - 3/4 cup
Spinach - 1 bunch
Onion - 1 medium
Tomatoes - 2 small
Green chili - 3
Turmeric - a pinch
Coriander powder - 1 tsp
Kasuri Methi - a pinch
Milk or Cream - 1/4 cup
Oil/ Ghee - 3 tbsp
Salt as needed.
To roast and grind:
Cinnamon - 1/2 inch
Cloves - 1
Pepper - 1 tsp
Cumin seeds - 1 tsp
1. Roast the ingredients under 'to roast and grind' on low flame. Take care not to burnt. Cool down, powder and keep aside.
2. Clean and wash the spinach leaves and discards the steam part. In a pan add the washed spinach leaves and saute for a while till it shrinks.
3. Cool down. Grind with green chilies to smooth puree.
4. Heat ghee or oil in the pan and fry onions. Add coriander and turmeric powder and saute for a min.
5. Add the tomatoes and fry till it turns mushy. Take kasuri methi, crush between your palms and add to it.
6. Once the tomatoes turns mushy add the palak paste and cook for 3-4 mins until the raw smell disappears.
7. Add the paneer. Slowly add the cream or milk and gently give a stir.
8. Finally add the grounded masala and mix well. Switch off and transfer to a serving dish.
Serve hot with roti's or chappatis or hot pulao.
- Instead of cream or milk you can also use 1/4 cup of thick curd.
- If want you can add 1 tsp of ginger garlic paste while frying onions. I omitted it.( just because lazy to grind)
- You can keep the paneer soaked in hot water until use, so that it absorbs well in the gravy,
- Use only the leaves of spinach and avoid the stems.