Name: Palak Paneer recipe by Akum Jamir at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: Paneer - 150 gms; Palak - 150 gms; Green chili - 2-3 roughly chopped; Garlic - 2-3 cloves roughly chopped; Ginger - 1/2 inch roughly chopped; Water - 2 cups; Cumin seeds - 1/2 tbsp; Bay leaf- 1 small; Onion - 1 medium finely chopped; Ginger Garlic Paste - 1 tbsp; Tomato - 1 medium finely chopped; Turmeric powder - 1/2 tbsp; Asafoetida - 1 pinch; Chili powder - 1 tbsp; Garam masala powder - 1 tbsp; Water as required; Kasuri methi leaves - 1 tsp; Cream - 1 + 1 tbsp; Oil - 3 tbsp; salt as per taste; 1/2 inch ginger julienne for garnish

ABOUT Palak Paneer RECIPE

Palak Paneer is a very popular vegetarian dish of India and neighbouring countries. It is a rich and creamy texture gravy made of paneer and palak puree. The puree is made by blanching the palak (spinach) to retain it rich beautiful colour.

Ingredients Serving: 3

Paneer - 150 gms
Palak - 150 gms
Green chili - 2-3 roughly chopped
Garlic - 2-3 cloves roughly chopped
Ginger - 1/2 inch roughly chopped
Water - 2 cups
Cumin seeds - 1/2 tbsp
Bay leaf- 1 small
Onion - 1 medium finely chopped
Ginger Garlic Paste - 1 tbsp
Tomato - 1 medium finely chopped
Turmeric powder - 1/2 tbsp
Asafoetida - 1 pinch
Chili powder - 1 tbsp
Garam masala powder - 1 tbsp
Water as required
Kasuri methi leaves - 1 tsp
Cream - 1 + 1 tbsp
Oil - 3 tbsp
salt as per taste
1/2 inch ginger julienne for garnish

Instructions

Clean and chop spinach leaves. Boil 2 cups of water with little salt. Add Spinach leaves and cook for 2-3 minutes
Drain excess water and add palak leaves in cold water immediately. Drain excess water after 2-3 minutes
Blend spinach with chopped ginger, garlic and green chilies to form smooth puree, keep it aside
Heat oil in a pan, add paneer and fry until golden brown and keep it aside
In the same pan , splutter cumin seeds. Add bay leaf, onions and saute till the onions become translucent
Add ginger garlic paste and saute for a min. Add tomatoes and saute till tomatoes turns soft. Now add Salt, turmeric powder, red chili powder, asafoetida and mix well.
Add palak puree and stir well . Add about 1/2 cup water and simmer for 5 mins.
Add garam masala powder and fried paneer . Gently stir and cook for 2-3 mins.
Add the crushed kasuri methi leaves and stir gently. Add 1 tbsp cream give a quick stir and switch off
Garnish with remaining cream and ginger julienne. Serve hot

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