Palak Paneer

| April 15, 2014 Comment
Email

palak paneer

Palak Paneer is one dish you woud have most surely had if you’ve ever visited an Indian restaurant. This spinach and cottage cheese curry is very popular, and as such great to add to your repertoire of restaurant recipes for those special occasions. Spinach and cheese are healthful, and the combination tastes great.

Servings: 4
Cooking Time: 45 minutes

Ingredients

  • 1 1/2 bunches spinach, rinsed well and chopped fine
  • 2 big onions, finely chopped
  • 2 big tomatoes, chopped
  • 1-inch piece ginger, finely chopped
  • 4-5 garlic flakes, finely chopped (optional)
  • 1-2 green chillies, chopped
  • 1 cardamom pod
  • 2 cloves
  • 3-4 pepper corns
  • 3/4 tsp garam masala
  • 1 tbsp dhania powder (coriander)
  • 1- 1 1/2 tsp red chilli powder (adjust to taste)
  • 12-15 paneer pieces (cottage cheese), cut into 1-inch cubes
  • 4 tsp vegetable oil
  • Salt to taste

For Seasoning

  • 1 tbsp ghee (clarified butter) butter or oil
  • 1/2 tsp cumin seeds
  • 1 green chilli, slit lengthwise

Preparation

  1. Heat the oil in a wide pan. Add the cardamom, cloves, and pepper corns and fry until lightly browned and aromatic.
  2. Add the onions and saute on medium heat until lightly browned. Add the garlic, ginger, and green chillies and saute on low heat for a minute.
  3. Add the garam masala, dhania powder, red chilli powder, and salt and saute for 1 minute.
  4. Add the tomatoes and saute on medium heat until cooked and well-blended (3-4 minutes).
  5. Add the chopped spinach and cook uncovered for 10 minutes on low heat. Remove from heat and let cool.
  6. In a blender, grind the cooked spinach, onion, tomatoes with 1/2 cup water into a coarse paste.
  7. In the same pan, add 1 cup water and let it come to a boil; then add the spinach paste and cover and simmer for 4-5 minutes.
  8. In the meantime, heat oil for deep-frying, and fry the paneer pieces until golden and add to the spinach. Let the curry come to a boil on medium heat. Reduce the heat to low and let the palak paneer simmer for 2-3 minutes until the paneer pieces become soft. Remove from heat.
  9. In a small pan, heat the ghee for seasoning. Add cumin seeds and fry for a few seconds. Add the green chilli and fry until the cumin seeds turn golden and pour over the curry.
  10. Serve the palak paneer with any Indian flatbread or basmati rice.

 

Related Content
Matar Paneer (Peas with Cottage Cheese)
Matar Paneer (Peas with Cottage Cheese) is a hot favorite with customers at Indian restaurants. Here's an easy recipe for that delicious vegetarian curry. Paneer or Indian cottage cheese is available in ...
READ MORE
Palak-Dal Curry
Palak-Dal Curry is a quick pressure-cooker recipe for a vegetarian/vegan side. This delicately spiced gravy curry is packed with protein, iron, and B-Complex vitamins which protect cells from cancer. The vitamin ...
READ MORE
Cheese Bites (Paneer Pakodas)
Cheese Bites or Paneer Pakodas are a crunchy and healthy snack - good for parties or just because. Made with cottage cheese and cashew nuts - foods with protein, these make a ...
READ MORE
Chana-Palak Curry
  Chana-Palak Curry is probably the easiest among the vegetarian gravy curries. This is a delicious way to get your greens vitamins. The masala takes only a couple of minutes to grind, ...
READ MORE
Paneer-Potato Patties
Paneer-Potato Patties are a great option if you're looking to rustle up a quick and healthy snack. The paneer (Indian cheese) is full of calcium and the potatoes and carrots ...
READ MORE
Matar Paneer (Peas with Cottage Cheese)
Palak-Dal Curry
Cheese Bites (Paneer Pakodas)
Chana-Palak Curry
Paneer-Potato Patties

Email

Tags: , , , ,

Category: Uncategorized

Leave a comment

Pinterest
Email
Print