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Minty Palak Paneer

Nov-06-2017
Neha Pahilwani
10 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Minty Palak Paneer RECIPE

The most widely appreciated recipe based on greens is undoubtedly palak paneer. A little variation in cooking method of Palak Paneer can maketh or mar this dish. This spinach paneer based gravy dish is minerals and protein packed.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Punjabi
  • Boiling
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Spinach 3 bunches washed and roughly chopped
  2. Ginger 1/2" chopped
  3. Tomatoes 3 medium sized chopped
  4. Green chillies 2 chopped
  5. Onion 1 small chopped
  6. Fresh paneer 350 grams cubed
  7. Coriander powder 2 teaspoon
  8. Turmeric powder 1/4 teaspoon
  9. Red Chilli Powder 1/2 teaspoon
  10. Garam masala powder 1/4 teaspoon
  11. 7-8 mint leaves
  12. 1 big black cardamon
  13. 1 bayleaf
  14. 1" cinnamom
  15. Garlic paste 2 teaspoon
  16. Salt to taste
  17. Oil for frying paneer and 3 tablespoons oil for sauteing
  18. Water around 1/2 cup

Instructions

  1. Boil spinach with onions, ginger, tomatoes, green chillies and 1/4 cup water.. If using pressure cooker , cook till one whistle blows. Switch off flame
  2. Fry the paneer cubes and keep aside.
  3. Cool the boiled spinach mixture and blend to form puree.
  4. In a kadai take 3 tablespoons oil. Heat the oil.
  5. To the hot oil add a bayleaf, 1 big cardamom and 1 inch cinnamom
  6. Then saute the garlic paste in this oil till raw smell goes
  7. Quickly add the dry spices - salt, turmeric powder, coriander powder, chilli powderand saute well for a minute on medium flame.
  8. Add the spinach puree and paneer cubes. Adjust water according to consistency.
  9. Add whole mint leaves and garam masala powder.
  10. Cover and let the palak paneer simmer on slow flame for 15 minutes.
  11. Serve hot with rotis or naan

Reviews (1)  

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Amrisha Vohra
Nov-08-2017
Amrisha Vohra   Nov-08-2017

A perfect dish for vegetarians.

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