Palak Paneer - Indian cottage cheese in smooth creamy delicious spinach gravy, is a delicious Indian dish, favorite across north India. A healthy green colored cottage cheese curry recipe served mainly with Indian bread like Roti, Paratha, Nan, and Missi Roti.
Course Main Course
Cuisine North Indian, Punjabi
Prep Time 30minutes
Cook Time 20minutes
Total Time 50minutes
Author Punam Paul
250gramsspinach (पालक का साग )
2pieceschopped green chili (कटा हुआ हरी मिर्च)
2pieceschopped garlic cloves (कटा हुआ लहसुन का लौंग)
1/2inchfinely chopped ginger (बारीक़ कटा हुआ अदरक)
3cupswater (पानी)for blanching
3cupscold water (ठंडा पानी)for the ice bath
ingredients for Palak Paneer
1/2cupchopped onion (कटा हुआ प्याज)
1/2cupchopped tomato (कटा हुआ टमाटर)
4pieceschopped garlic cloves (कटा हुआ लहसुन का लौंग)
250gramsIndian cottage cheese (पनीर)cut into cubes
1/2cupwater (पानी)or add as required
1teaspoondry fenugreek leaves (कसूरी मेथी)
salt to taste (नमक स्वाद अनुसार)
garnish for Palak Paneer recipe
2tablespoonfresh cream (ताजा क्रीम)
Preparation for Palak Paneer recipe
Remove spinach leaves from the stem (tender stems are fine but if stems are stringy, then discard those stems) and wash leaves very well in running water.
Heat a heavy-bottomed wok; add 1 tablespoon of oil and butter to it and lightly to fry the cottage cheese cubes till brown and keep it aside.
How to make Palak puree
Take 3 cups of water in a pan and add 1/4 teaspoon of salt to it, when it starts to boil, then add spinach. Let it sit in water for 1 minute.
After 1 minute switch off the stove and drain the hot water.
Now, remove the spinach from pan and immediately add to a bowl containing ice-cold water (this method help in preserving the natural green color of spinach) and allow spinach leaves to cool down.
Now, drain the ice-cold water from spinach leaves.
Blend the spinach in a blender along with chopped ginger, garlic, and green chilies. To make a thick spinach paste and keep the spinach puree aside.
How to make palak paneer
Heat a heavy-bottomed wok in the low flame then add oil or butter to it, when the oil gets hot add cumin seed.
When a cumin seed starts to crackle add bay leaves, then add chopped onion and saute till the onions become golden.
Then add chopped garlic cloves and again saute till the raw aroma of garlic goes away.
Now, add the chopped tomato and let it cook for 5-6 minutes on medium heat stirring the mixture till tomatoes get soften.
Once the tomatoes get softened and you see fat getting released from the mixture add turmeric powder, red chili powder, coriander powder, and asafoetida powder stir very well.
Now, add spinach paste mix well, add 1/2 cup of water stirring the mixture and let it simmer further for another 5 minutes or more till spinach gets cooked season with salt, then puree will also get thicken by now.
Add 1 pinch of sugar to remove the bitter taste of spinach. Stir and add garam masala powder.
Stir again then add the fried pieces of cottage cheese and mix it well. Cover and cook on low flame for 6-7 minutes.
When you will see the cottage cheese cubes became soft and succulent. Cook for about 1 more minute.
Take it out in a serving bowl and garnish with fresh cream.
Serve hot with chapati, paratha, nan, or steamed rice.
Palak Paneer Recipe by Punam Paul from https://punampaul.com/palak-paneer-recipe/