Tuesday, January 28, 2014

Palak Paneer Recipe

Palak Paneer is basically a North-Indian Side dish which is majorly accompanied with chapathi or roti. Spinach leaves which are pureed and cooked with Indian Cottage cheese give an extraordinary flavor when cooked with the Indian spices. Trust me; I haven’t tried with Palak Paneer in any of the restaurants before I make it myself. I was lighter, since I dint use cream in my dish. Even cashew paste can also be added instead of cream. We had it for our dinner on a busy day with a Simple Vegetable Pulao (Recipe Coming soon). 

Preparation time: 5-8 mins 
Cooking time: 15-20 mins


1 bunch of palak/spinach
½ cup paneer cubes
1 onion
2 tomatoes
2 green chillies
3-4 garlic cloves
½ inch of ginger
½ tsp chilli powder (adjust to taste)
1tsp coriander powder
¼ tsp garam masala
2tsp heavy cream (optional)
Pinch of kasoori methi
1 bay leaf
2 cloves
1 cardamom

How to make it

  • In a pan heat water to rolling boil and then blanch the spinach leaves. You can even add pinch of sugar to retain the color of spinach.

  • Grind spinach along with green chillies in a mixer and keep aside.

  • In a skillet heat 1-2 tsp of oil and splutter whole garam masala given (baylea, cardamom,cloves).
  • Then add finely chopped onions. Saute till transparent.

  • Then add the chopped ginger and garlic. I used chopped ginger and garlic separately. You can add even the ginger garlic paste. Sauté those well till the raw smell leaves.

  • Add the chopped tomatoes and cook till mushy.

  • Now add the spice powders and mix well. Add little of water to make a paste like consistency.

  • Let it cook for some time. At this stage add the spinach paste and blend them again. Check for salt and spiciness now.

  • Now add the paneer cubes to the gravy. Mix well. Cook by closing with the lid.

  • Crush the kasoori methi leaves between ur palm and add it to the gravy.

  1. Heavy cream is optional. If ur using cream add it at the end to make the gravy richer and creamer. Milk can also be used as an alternative. In my recipe I haven’t used cream, but still achieved the texture.