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Monday, November 14, 2016

Palak Paneer

Palak Paneer is a dish that doesn't need introduction. Everyone in the family loves the dish, who doesn't...
I made this dish several times but didn't get a chance to post it. I made a Punjabi Thali for Blogging Marathon so it worked out this time.

Preparation Time: 10 minutes
Cook Time: 20 minutes
Serves : 4-5


Palak/Spinach : 4 bunches
Tomato Purée : 3 tablespoons
Onions : 2 large chopped
Jeera/Cumin seeds : 1 teaspoon
Ginger garlic paste: 1 tablespoon
Green chilies: 4
Red chili powder: 1 teaspoon
Garam masala: 1 teaspoon
Turmeric: 1/2 teaspoon 
Kasoori methi : 1 teaspoon
Fresh cream: 1/4 cup
Paneer : 500 grams cut into cubes


Clean and wash the spinach. Heat water in a large pot and add spinach and little salt.
Blanch it for 3-4 minutes, drain the water and immediately place the spinach in ice water.
Heat oil in a pan and add cumin seeds. Fry for 1 minute and add onions. Sauté for 3 minutes until they are translucent.
Add Ginger garlic paste and fry for 1 minute.
Add tomato Purée and cook for 2 minutes.
Meanwhile, take the spinach and green chilies and blend into a smooth paste.
Add the spinach paste, salt, red chili powder, garam masala and cook for 10 minutes.
Meanwhile, add ghee to a small pan and shallow fry the Paneer pieces and keep aside.
Add kasuri methi, fresh cream and Paneer pieces and cook for 2 minutes.
Turn off the stove and serve hot with rice, naan or Roti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#70

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