Name: Palak Paneer recipe by Vanitha Bhat at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 large bunches of fresh spinach/palak; 2 green chillies; 200 gm paneer, cubed; 1 medium onion, finely chopped; 2 large cloves of garlic grated; 1 large tomato, grated; 1 tsp jeera/cumin seeds; 1 tsp red chili powder; 2 tbsp coriander powder; 1 tsp garam masala powder; salt to taste; 2 tbsp oil; 1 tbsp butter or ghee (optional)

ABOUT Palak Paneer RECIPE

This quintessential north Indian green curry is one of most popular dishes that showcases everything that represents Indian cuisine. Nothing says more like being in India than a big bowl of fresh palak paneer with some methi flavored laccha paratha. Currently residing in USA.

Ingredients Serving: 4

2 large bunches of fresh spinach/palak
2 green chillies
200 gm paneer, cubed
1 medium onion, finely chopped
2 large cloves of garlic grated
1 large tomato, grated
1 tsp jeera/cumin seeds
1 tsp red chili powder
2 tbsp coriander powder
1 tsp garam masala powder
salt to taste
2 tbsp oil
1 tbsp butter or ghee (optional)

Instructions

Wash spinach in plenty of water and drain. Boil in rolling boiling water for 2 minutes. You can do this in batches.
Drain the blanched leaves in a large colander.
Puree the blanched palak with green chillies in a blender to a fine puree. Keep aside.
Dice paneer into cubes and soak in hot water until you finally add to the palak curry. This assures that the paneer remains soft. You can saute the paneer cubes in some oil or ghee if you prefer a different slightly hard texture.
Heat oil in a large saucepan and once hot, add cumin seeds; fry until aromatic. Tip in the onions and grated garlic and fry for a couple of minutes.
Once the onions turn lightly brown, stir in grated tomatoes. Saute on medium heat until the tomatoes are slightly cooked.
Add chili powder and coriander powder, mix well and fry on medium heat until the oil separates.
Tip in the pureed palak and salt to taste. Mix well and bring to a boil.
Remove the soaked paneer from the hot water and add to the puree. Mix well and simmer again for 3 to 5 minutes.
Sprinkle some garam masala powder and stir again.
Simmer the palak paneer curry for 2 more minutes and then remove from flame. If needed, you can add a tbsp of butter or ghee for added richness.
Serve hot, spicy and aromatic palak paneer curry with any paratha, roti or naan. I love to enjoy with some flaky laccha paratha!

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