Palak paneer recipe

Palak paneer is a very tasty North Indian style paneer dish. It is a dish where paneer is cooked in a very smooth and creamy spinach gravy.

Palak paneer is very easy to prepare. You can prepare palak paneer by either blanching the palak first, then grinding it and cooking it. Or you can first chop the palak, cook it and then grind it. I am sharing the first method here of blanching the palak first and then grinding and then cooking. But in this method, there are chances that some of the vital nutrients get lost.

You can serve palak paneer with roti, naan, paratha or with rice items like jeera rice. You can also substitute paneer with potatoes or with tofu.

Ingredients

for palak puree:

palak / spinach – 1 bunch

green chili – 2

water – as required

for curry:

ghee / oil – 2 tablespoons

cloves – 2

cinnamon stick – 1-inch piece

bay leaf – 1

onion – 1 (medium – finely chopped)

tomato – 1 (medium – finely chopped)

ginger garlic paste – 1 teaspoon

turmeric powder – 1/4 teaspoon

red chili powder – 1/2 teaspoon

cumin seeds – 1/2 teaspoon

garam masala – 1/4 teaspoon

salt – to taste

paneer – 200 grams

water – 1/2 cup

butter – 1 teaspoon (optional)

How to make palak paneer

1. Clean palak leaves well under clear running water. You can take the leaves alone. If the stem is tender, use them else, discard.

2. Boil water in a pan. Bring it to a rolling boil. Add the palak leaves and leave it aside for 2 – 3 minutes. After that, drain the excess water, take the palak leaves alone and put it in cold water.

3. Remove the palak leaves and transfer it to a mixer jar. To this add green chilies, and grind it to a smooth paste. There is no need to add water while making spinach puree.