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palak paneer

Palak Paneer

DIFFICULTY

Beginner

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YIELDS

1

PREP TIME

15

COOK TIME

20

TOTAL TIME

35

Ingredients

Method

Preparation

  1. For best taste always use young and tender palak. Check each spinach leaf for worms. Pluck only the leaves and discard the stems as they may leave a bitter taste.
  2. Take a large pot of water, and addd them. Rinse them well few times & drain to a colander. Allow the water to drain completely otherwise it will let out lot of moisture.
  3. Heat 1 tsp oil in a pan. Fry green chilies and spinach for 2 to 3 mins until the leaves wilt off thoroughly. Do not overcook. OR another option is to blanch the palak in 4 cups of hot water with ¼ tsp salt for 2 mins. Then immerse in ice cold water. Drain completely.
  4. Cool & blend chilies, palak & cashews to a smooth puree in a mixer jar

How to make

  1. Add cinnamon, cardamoms, cloves & cumin to hot oil. When they begin to splutter, add onions and fry till they turn transparent
  2. Next add ginger garlic paste and fry until the raw smell goes away
  3. Then put in tomatoes and sprinkle salt. Fry till they turn mushy
  4. Then add kasuri methi & garam masala. Saute until the mixture leaves the sides of the pan
  5. Pour half cup water and cook until the mixture thickens
  6. Simmer the flame, add the pureed spinach. Mix well and cook until it begins to bubble for about 2 to 3 mins. Avoid overcooking
  7. Lastly add paneer & mix well. If using cream pour it now. Switch off
  8. Serve palak paneer with naan, roti or rice

You can buy Dwaraka Organic Spices here