Palak Paneer

DifficultyBeginner
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Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients
 1 cup Paneer
 2 cups Palak or indian spinach, tightly packed (100 grams)
 2 tbsp oil or butter as needed
 2 green chilies deseeded
 ¾ cup onions fine chopped
 1 tsp ginger garlic paste
 10 cashews
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

Add them to a large pot of water. 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
5

Add cinnamon, cardamoms, cloves & cumin to hot oil. When they begin to splutter, add onions and fry till they turn transparent

6

Next add ginger garlic paste and fry until the raw smell goes away

7

Then put in tomatoes and sprinkle salt. Fry till they turn mushy

8

Add kasuri methi & garam masala. Saute until the mixture leaves the sides of the pan

9

Pour half cup water and cook until the mixture thickens

10

Simmer the flame, add the pureed spinach. Mix well and cook until it begins to bubble for about 2 to 3 mins. Avoid overcooking

11

Add paneer & mix well. If using cream pour it now. Switch off

12

Serve palak paneer with naan, roti or rice

You can buy Dwaraka Organic Spices here

Ingredients

Ingredients
 1 cup Paneer
 2 cups Palak or indian spinach, tightly packed (100 grams)
 2 tbsp oil or butter as needed
 2 green chilies deseeded
 ¾ cup onions fine chopped
 1 tsp ginger garlic paste
 10 cashews

Directions

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

Add them to a large pot of water. 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
5

Add cinnamon, cardamoms, cloves & cumin to hot oil. When they begin to splutter, add onions and fry till they turn transparent

6

Next add ginger garlic paste and fry until the raw smell goes away

7

Then put in tomatoes and sprinkle salt. Fry till they turn mushy

8

Add kasuri methi & garam masala. Saute until the mixture leaves the sides of the pan

9

Pour half cup water and cook until the mixture thickens

10

Simmer the flame, add the pureed spinach. Mix well and cook until it begins to bubble for about 2 to 3 mins. Avoid overcooking

11

Add paneer & mix well. If using cream pour it now. Switch off

12

Serve palak paneer with naan, roti or rice

Palak Paneer
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