Wednesday, September 26, 2018

Palak Paneer Recipe | How to make Palak Paneer | Paneer Recipes

I never thought in my wildest dreams that I will make this Palak Paneer at home because I don't like curries that are dark green. However, I tasted this Palak Paneer at a Punjabi friend's house and it tasted so yum. I started googling about the recipe and made it the next weekend following the recipe from Hebbar's Kitchen. It came out so good and we all liked it and as always this post was lying in my drafts for more than a year now. Let's see the step-by-step preparations:
Paneer - 200 gms(10 to 15 pieces)
Fresh Cream - 2 tblsp
Onion - 1(finely chopped)
Tomato - 1(finely chopped)
Red Chilli Powder - 1/4 tsp 
Turmeric Powder - 1/4 tsp 
Garam masala - 1/2 tsp
Kasuri methi(dry fenugreek leaves) - 2 tsp
Salt - as required
For the Spinach(Palak) paste: 
Palak(Spinach) - 1 Bunch
Ginger - 1 inch piece
Garlic - 4 cloves
Green chilli - 3
To Temper: 
Oil - 1 tsp
Butter - 1 tsp 
Cumin seeds - 1 tsp
Cinnamon stick - 1 inch piece
Cloves - 4
Cardamom - 2
Bay leaf - 1
1. Slice the paneer into cubes and keep it ready. (See notes at the end for more inputs)
2. Chop the onion and tomato finely. Peel the skin of the ginger and garlic. Now, boil enough water in a large vessel and add the washed spinach into it. Boil it for 2 minutes and switch of the flame. Drain the palak leaves and transfer it to a bowl of ice cold water to retain the green colour. Then drain the leaves and grind it along with green chilli, ginger and garlic to a smooth paste. 
3. Keep the spinach paste aside. In a pan, temper with the items under 'To Temper' and then add the chopped onions.
4. When the onions turn translucent, add the chopped tomato and saute until it mashes well. Add the turmeric powder, chilli powder and required salt. Mix it all together and now add the spinach paste.
5. Mix it well and adjust the consistency by adding required water. Bring it to boil and add the roasted paneer.  Simmer another 5 minutes for the paneer to absorb flavours.
6. Finally, add the garam masala, Kasuri Methi and the fresh cream. Give a gentle mix and switch off the flame.
Serve the yummy palak paneer with roti or pulao. I served it with Chapathi and Paneer Bhurji.
Points to remember:
  • If your paneer is in the freezer then thaw it. I remove it from the freezer and keep it refrigerated overnight to use it the next day. To thaw it quickly, you can soak the paneer in hot water for 20 minutes.
  • You can shallow fry the paneer in a tsp of butter if you prefer it. I have not done it.
  • Make sure not to overcook the spinach leaves.
  • Adjust the spice levels as per your preference.
Warm Regards,
Happy's Cook - Divya

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