palak paneer
The healthy and high protein palak paneer curry goes great with naan and roti.
Cooking Time
10min
Prep Time
20 min
Serves
2
Categories
Curry
Dinner
Lunch
Cooking tools used
Mixer Grinder
Cuisines
Indian
Indian - North Indian
Ingredients
Main Section
cumin seeds
1
tsp
ginger garlic paste
1
tsp
salt
3/4
tsp
red chilli powder
1/2
tsp
cumin powder
3/4
tsp
coriander powder
1
tsp
garam masala
3/4
tsp
kasuri methi
1
tbsp
Cream
2
tbsp
coriander leaves
4
tbsp
paneer
100
gms
Gravy paste
spinach
2
bunch
2 medium sized bunches of spinach leaves
onions
3/4
cup
small onions cut into 8 pieces
tomatoes
1
cup
small sized cut into 4 pieces
green chillies
4
unit/count
cashews
1
tbsp
oil
2
tbsp
Step 1
In a pot add about 1 litre of water and bring to boil. Add salt and spinach leaves into it and cook the spinach for about 2 to 3 mins and strain and put aside.
Step 2
Take a pan and add oil, add onion, green chillies and curry leaves and fry until onions become translucent. Now add tomatoes and cashews and cook until tomatoes become mushy and put aside.
Step 3
Add the boiled palak and onion-tomatoes into a mixer jar and grind into a fine paste. In another pan, Add oil and butter. After the butter melts add cumin seeds and salute for 30 secs.
Step 4
Then add ginger garlic paste and cook until the raw smell is gone. Then add the spices- salt, red chilli powder, coriander powder, cumin powder and mix. Now add the ground paste and cook on low flame and cover the lid until oil floats.
Step 5
Later, add fresh cream and kasuri methi and mix thoroughly. Cover the lid and cook on low flame and cook for a minute.
Step 6
Now add the paneer pieces and garam masala powder and mix. Cover the lid and cook on low flame for 5 mins. Finally garish with coriander leaves and serve hot.
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