Name: Palak paneer recipe by Swagatika Patra at BetterButter
Prep time: 600 min
Cook time: 30 min
Total time: 630 min
Yield: 3
Ingredients: 2 cups paneer(cubed); 1 bunch spinach leaves (palak); 2 medium sized tomatoes(finely chopped); 2 Green chillies; 5 to 6 garlic cloves(chopped); 1 tbsp ginger (chopped); 1 onion (medium sized); 1/8 asfoetida; 1/4 tsp sugar; 1/4 tsp turmeric powder; 1/2 tsp cumin seeds (jeera); 1/4 tsp jeera powder; 1/2 tsp coriander powder (Dhania); 2 to 3 tbsp oil.; 1/2 tsp gram masala; 3 tbsp curd (optional); 1/2 cup fresh coriander leaves; 2 to 3 tbsp amul fresh cream; Salt as per required

Ingredients Serving: 3

2 cups paneer(cubed)
1 bunch spinach leaves (palak)
2 medium sized tomatoes(finely chopped)
2 Green chillies
5 to 6 garlic cloves(chopped)
1 tbsp ginger (chopped)
1 onion (medium sized)
1/8 asfoetida
1/4 tsp sugar
1/4 tsp turmeric powder
1/2 tsp cumin seeds (jeera)
1/4 tsp jeera powder
1/2 tsp coriander powder (Dhania)
2 to 3 tbsp oil.
1/2 tsp gram masala
3 tbsp curd (optional)
1/2 cup fresh coriander leaves
2 to 3 tbsp amul fresh cream
Salt as per required

Instructions

Firstly, blanch the spinach leaves using 2cups of water. FOR BLANCHING : Boil the leaves using 2cups of water in a pan. Then transfer it to a cold water . By this the leaves doesn't loosen it's brightness.
Then in a mixture jar put those blanched leaves along with green chillies, garlic cloves, ginger and blend into a smooth paste.
Take a non-stick kadhai and put 2tbsp of oil.
Add the cubed paneer and fry for 2 to 3 mins.After that transfer the fried pander to a plate.
Then again add 2 tbsp oil to the kadhai and put the cumin seeds into it.
When it began to splutter, put all the other ingredients : onion (fry till translucent), chopped tomatoes, hing, pinch of salt, turmeric,sugar powder, cumin powder, coriander powder. Saute it for 5 mins.
After that put the spinach paste to the spices and saute it for few minutes. Adjust the salt intake.
Finally, add the curd and amul fresh cream. Then at last add the garam masala.
Cook again for few seconds and garnish with fresh coriander leaves and fresh cream.
Serve hot with rotis or parathas.

Similar Recipes