Palak Paneer Recipe is a traditional North Indian recipe made from cooked spinach (Palak) and soft Indian cottage cheese (Paneer). Being an integral part of the Punjabi cuisine, this Paneer recipe consists of small soft Paneer cubes cooked in a Palak based creamy gravy or curry with onion, tomatoes and cumin.
As for the health benefits of Palak, we all know that it is considered a rich source of iron and calcium. In fact researchers have identified at least 13 different flavonoid compounds in spinach that function as antioxidants and as anti-cancer agents especially against Prostate and Ovarian cancers. There are many more health benefits of spinach but that's for another time. For now lets get started with the recipe.
Ingredients:
Palak (spinach) – 2 big bunches
Paneer – 250gms
Onion – 2 nos (medium sized; 1 whole used for puree and the other finely chopped)
Tomatoes – 2 nos
Coriander leaves – 1 handful
Ginger garlic paste – 1tsp
Green chilli – 3 nos
Oil – 3 tbsp
Ghee (clarified butter) – 1 tbsp
Cumin seeds (jeera) –1tsp
Garam masala (cinnamon and clove powder) – 1/2 tsp
Bay leaf – 1 no
Cardamom – 1 no
Fresh cream (Doodh malai) – 2 tbsp
Sugar – 1 tsp
Kasuri methi (Fenugreek) leaves – 1 tsp
Dhaniya powder (coriander powder) –1 tsp
Chilly powder – 1 tsp
Salt to taste
Method
1. Blanch Tomato: Take a vessel, add a liter of Palak Paneer Recipewater bring it to boil. Put tomato and cook for 8 minutes. Take out the tomato and allow it to cool. Then remove the skin and grind it to a paste and set aside.
2. Blanch Spinach: In the same water, cook palak and coriander leaves. Add a pinch of salt so that the color of Spinach remains intact. Let it cook for 3 minutes. Remove the palak and coriander into a separate container. Set the water aside for later use.
3. Make a puree of the cooked spinach with coriander leaves in a blender.
4. Also make a puree of one medium sized onion with 3 green chillies.
5. Take another vessel or kadai on medium heat. Add oil and then when it is hot add paneer cubes. Fry for 4 minutes. Take the paneer cubes out of the vessel and soak in warm water. This ensures that the paneer stays soft and tender.
6. In the same vessel or kadai in which you fried paneer with the same oil, add jeera seeds. When it starts to crackle add one finely chopped onion. Saute till golden brown.
7. Add onion and chilly paste and fry for 4 minutes on medium heat.
8. Then add chilly powder and coriander powder. Mix well for a minute. Add tomato puree and cook for 5 more minutes on low heat.
9. Then add palak and coriander paste and cook for 6 additional minutes.
10. Add fried paneer, salt to taste and add little water that was used for cooking the palak. Cook for 10 minutes until gravy like consistency. Add more water if needed.
11. Now add cream, kasuri methi leaves, garam masala and ghee. Mix well and cook for 3 more minutes.
Serve hot with rotis, naan or rice.
