Palak Paneer
The healthy and high protein palak paneer curry goes great with naan and roti.
Ingredients
- 1 tsp Cumin seeds
- 1 tsp Ginger garlic paste
- 0.75 tsp Salt
- 0.5 tsp Red chilli powder
- 0.75 tsp Cumin powder
- 1 tsp Coriander powder
- 0.75 tsp Garam masala
- 1 tbsp Kasuri methi
- 2 tbsp Cream
- 4 tbsp Coriander leaves
- 100 gms Paneer
- 2 bunch Spinach (2 medium sized bunches of spinach leaves)
- 0.75 cup Onions (Small onions cut into 8 pieces)
- 1 cup Tomatoes (Small sized cut into 4 pieces)
- 4 unit/count Green chillies
- 1 tbsp Cashews
- 2 tbsp Oil
- 1 tbsp Butter
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Instructions
- 1In a pot, bring about 1 litre of water to a boil. Add salt and spinach leaves, cooking for 2 to 3 minutes. Strain and set aside.
- 2In a pan, heat oil and add onions, green chillies, and curry leaves. Fry until onions become translucent. Add tomatoes and cashews, cooking until tomatoes are mushy. Set aside.
- 3Combine the blanched spinach and onion-tomato mixture in a mixer grinder. Blend into a fine paste.
- 4In another pan, heat oil and butter. Once the butter melts, add cumin seeds and sauté for 30 seconds. Add ginger garlic paste and cook until the raw aroma dissipates. Stir in salt, red chilli powder, coriander powder, and cumin powder. Mix well.
- 5Add the ground paste to the pan with spices. Cook on low flame, covering with a lid, until oil separates from the mixture.
- 6Stir in fresh cream and kasuri methi, mixing thoroughly. Cover and cook on low flame for an additional minute.
- 7Add paneer pieces and garam masala to the gravy. Mix well, cover, and cook on low flame for 5 minutes. Garnish with coriander leaves and serve hot.
