Palak Paneer | Saag Paneer |Spinach Indian cheese

Palak Paneer is healthy and popular Indian Veg recipe.  If you don’t like spinach then you should try this yummy recipe and you will start loving it. It is a blend of health and taste, simply made with  cottage cheese in pureed palak and other spices.

Ingredients:

serves:2

  • 2 bowl spinach (palak ) (250 grams) 
  • 1 bowl Indian cottage cheese or paneer (100 grams)
  • 1 medium size onion – finely chopped
  • 1 large tomato – finely chopped
  • 1 green chilly
  • 1/2 teaspoon ginger garlic paste
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon Garam masala
  • 1 tablespoon beaten yogurt / curd
  • 1 Bay leaf
  • 2 whole cloves / lavang
  • 1 clove cardamom
  • 1/2 inch cinnamon
  • 1 tablespoon oil
  • Salt as per taste

Spices

Direction for Gravy:

  1. Boil water in a pan  and add spinach into it. Cook until the spinach gets thoroughly wilted. Don’t over cook else color of spinach may turn blackish green. Set it aside to  cool down.

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  1. Heat oil in a pan, add green chilly and chopped onions. Fry it till onions turn golden brown.
  2. Add chopped tomatoes and cook till it softens.
  3. Keep it aside and allow it to cool down so that you can grind it along with spinach. Make a paste of the spinach and the onion/tomatoes.

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Direction for Palak Paneer

  1. Heat oil in a pan. Add Bay leaf, cinnamon, cardamom, cloves and cumin seeds.
  2. Once cumin seeds splutters , add spinach paste in it.
  3. Add all the spices turmeric, coriander powder and cumin powder. Mix it well and cook it for 2 to 3 minute on medium heat.
  4. Now add Curd/yogurt and stir well.
  5. Add garam masala and salt as per your taste.
  6. Add the paneer cubes and let it cook for 5 mins on low flame.
  7. Finally, you can garnish with little cream or cheese

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Your Palak Paneer is ready to  serve. Enjoy it with roti/ Indian bread or steamed rice.

 

Note:
You can also fry paneer cubes before adding to the gravy.
Instead of yogurt, Fresh cream or cashew (kaju) paste can also be used for gravy.

 

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