palak paneer
Cooking Time
20min
Prep Time
10 min
Serves
4
Categories
Dinner
Lunch
Main Dish
Cuisines
Indian - North Indian
Indian
Ingredients
Main Section
onions
2
unit/count
finely chopped
ginger
1
inch
garlic cloves
5
unit/count
green chillies
4
unit/count
spinach
1
bunch
Puree
ghee
2
tbsp
sugar
1/2
tsp
optional
hing
1/2
tsp
Bay leaves
1
unit/count
cloves
2
unit/count
cinnamon stick
1
inch
cumin seeds
1
tsp
turmeric
1
tsp
red chilli powder
2
tsp
coriander powder
2
tsp
tomatoes
2
unit/count
puree
Kasoori methi
1
tsp
Milk- 2%
1
cup
paneer
1/2
lb
Cubed
Cheese
2
tbsp
Grated
Step 1
Make a course paste with the ginger, garlic and green chili. I used a mortar and pestle to get the desired consistency but a grinder will also work just as well.
Also blanch the spinach and blend it to make a puree and keep it aside.
Step 2
Heat 2 tbsp of ghee in a Kadai and add cumin, cloves, cinnamon and bay leaf. Then add the ginger-garlic-chili paste and let it fry for sometime. Make sure not to let it burn.
Step 3
Add some hing and then add the finely chopped onion and let it cook till it turns golden brown.
Step 4
Now add turmeric, coriander powder and red chili powder.
After cooking for a min, add kasoori methi after gently crushing it between your palms. That brings out more flavor.
Step 5
After cooking the mixture for a min, add in the tomato puree. You can also use finely chopped tomato instead of tomato puree. Add some water to this mixture and cover the kadai to let the tomato cook.
Step 6
Once the tomato is fully cooked, add in the spinach puree and mix well. Add 1 cup of milk to the mixture and mix well. You can also use 1/2 cup cream instead of milk but i prefer to use milk.
Step 7
Add salt and let the mixture cook while stirring occasionally. Cook till you can see the oil on the top.
Step 8
Once you see the oil on top add in the paneer cubes and let it cook in the mixture for a few mins.
Step 9
Garnish with chopped coriander. You can also add some grated cheese on top at the end. But this is optional.
