Palak paneer (Hindi: पालक पनीर) is a vegetarian North Indian dish consisting of spinach and paneer in a thick sauce made from puréed spinach and seasoned with garlic, garam masala, and other spices.
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.
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1 large bunch or 4 cups chopped Spinach (Palak)
1/2 cup Paneer (cubed into 1/2-inch pieces)
1/2 inch piece of Ginger, finely chopped
1-2 Green Chillies, seeded and chopped (or to taste)
1 large Onion, finely chopped
4-5 cloves of Garlic (crushed or paste)
1 teaspoon Lemon Juice
1/2 teaspoon Kasuri Methi (dry fenugreek leaves), optional
3 tablespoons Fresh Cream
1/4 cup + 1/3 cup Water
2 tablespoons + 1 tablespoon Oil or Ghee
Salt to taste
Clean and wash spinach in water to remove any soil or impurities. To blanch the spinach, boil it in salted water for 2 minutes.
Drain it using a big perforated spoon or a strainer.
Immediately transfer drained spinach into cold water and keep for a minute.
Drain excess water and transfer blanched spinach to the medium size jar of a mixer grinder. Add ginger, green chillies and 1/4 cup water and grind until smooth puree.
Heat 2 tablespoons oil or ghee in a non-stick pan or kadai over medium flame. Add paneer cubes and shallow fry them until the sides turn light brown. Transfer them to a plate and keep aside. You can remove excess ghee or oil from it by placing them on absorbent kitchen paper napkin.
Heat remaining 1-tablespoon OIL the same pan over medium flame. Add finely chopped onion and stir fry until it turns translucent. Add crushed garlic and stir fry for 20-25 seconds.
Add spinach puree and salt. Stir and cook for 2-3 minutes.
Add 1/3 cup water. mix well and bring it to boil. Stir occasionally in between.
When gravy starts to boil, add shallow fried paneer cubes and cook for 3-4 minutes.
Add lemon juice, kasuri methi and mix well. Turn off the flame and mix milk cream.
Transfer it to a serving bowl and serve with tandoori roti, plain paratha or butter naan.
2 cups paneer (cottagte cheese) cubes
6 cups washed and chopped spinach (palak) leaves
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp punjabi garam masala
1 tsp sugar
1/4 cup fresh cream
1/4 cup finely chopped tomatoes
1/4 tsp black salt (sanchal)
2 tsp OIL
1 tsp butter
salt to taste
For the white gravy
1 cup sliced onions
3 tbsp cashewnuts (kaju)
1 tbsp melon seeds (charmagaz)
2 green chillies
For the white gravy
Combine all the ingredients with 1 cup of water and simmer for about 15 minutes.
Cool and blend to a smooth paste. Keep aside.
How to proceed
Boil 4 cups of water with salt and cook the spinach leaves in it till tender. Take care not to loose colour of the leaves.
Remove from flame and drain. Blend to a smooth purée.
Heat the oil and butter in a pan and add the ginger, garlic and tomatoes to it.
Sauté for sometime till the mixture leaves oil and then add the white gravy, spinach purée, black salt and salt. Stir for about 1 minute.
Add the paneer cubes, dried fenugreek leaves, Punjabi garam masala, sugar and cream and bring to a boil.