Palak Paneer

Cooking Time:  30                                                                                     Servings: 5

Preparation Time: 20 mins                                                                        Category: Main course, Veg

Palak paneer is an Indian and Pakistani dish consisting of spinach and paneer. This traditional greens based vegetarian dish is a rich, smooth, creamy curry where paneer cubes are cooked in a onion-tomato-pureed spinach based gravy which is moderately spiced with Indian spices. It is a popular vegetarian dish. Palak paneer is one type of saag, which can also be made with mustard leaves. Palak paneer may be somewhat more watery than saag paneer. This dish is mainly served with roti or naan. Palak paneer may be accompanied by lassi, a Punjabi yogurt drink. This dish is nutritious and usually eaten in Punjab of India and Pakistan. Dhaba restaurants specialise in palak paneer. Its creamy, its rich and a delight to eat.



Ingredients

Palak Paneer

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Paneer - 250 gms  (cut them into cubes)
Spinach (discard the coarse stems) – 3 big bunches. 
Ghee/butter - 2 Tbsps
Cumin seeds - 1 tsp
Onions - 2 (make them to a paste)
Green chillis - 2, slit length wise
Garam masala - 1 tsp
Cream/Malai - 1 tbsp
Kasuri methi - 1/2 tsp
Ginger garlic paste - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Tomatoes - 2 
Salt to taste



Preparation Method
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• Blanch spinach in hot water for 3-4 minutes and make a paste of it. Keep this aside.
• Similarly blanch tomatoes in hot water for couple of minutes. Peel the skin out of them and make a puree of the tomatoes.
• Heat ghee/butter in a vessel. Fry paneer untill they turn light brown. Take them out and keep aside.
• Add cumin seeds and let them splutter. Add green chillies and onions paste and saute them till brown.
• Add red chilli powder, ginger garlic paste, coriander powder, salt to taste and mix well.
• Now add the tomato puree and cook for 5 minutes on a medium flame. 
• Then add palak paste/puree, mix well and cook for another 5-10 mins. Add the paneer cubes and mix gently. 
• Add the water in which palak and tomatoes were blanced, cover the vessel with a lid and cook for another 10 mins.
• Now add garam masala, kasuri methi and mix well. Turn of the heat.
• Garnish with cream/malai and top it with few slices of ginger.
• Server hot with rotis, naan or flavored rice.