Palak paneer is an exotic, nutritious and delicious paneer gravy / accompaniment made with spinach and paneer along with spices. They can be had with rice / roti. They are smooth and creamy and so tempting.
My little S’ won’t prefer eating spinach and this is one of very few recipe which we add in her diet to boost her spinach intake.
Ingredients (Serves 4)
|Preparation time – 10 mins|
Cooking time – 15 mins
- Palak / Spinach leaves – a bunch
- Paneer – 250 gms
- Onion – 1, chopped
- Tomato – 1, chopped
- Green Chilli – 2, slit
- Ginger garlic paste – 1 tsp
- Cumin powder – 1 tsp
- Garam masala – 1 tsp
- Bay leaf – 1
- Butter – 1.5 tbsp
- Salt – as required
- Cream – for garnishing
- Wash and remove the thick stems from the palak leaves.
- Add the leaves to hot water with salt for 2 to 3 mins.
- Drain the water and transfer to a bowl of water with ice cubes. This step helps in retaining the colour of the spinach.
- In a pan, add a tsp of oil and sauté green chillies, tomato and salt till mushy.
- Grind the tomato, green chilli with the palak leaves to a smooth paste. Don’t add much water while grinding.
- In a pan, add butter/ oil, Bay leaf, onion and sauté till the onion turns transparent.
- Add the ginger garlic paste and fry till the raw smell goes off.
- Add the ground palak paste and cook in medium flame.
- Add garam masala, coriander powder, salt and mix well. Continue to cook for 3 to 4 minutes till the spice powders are blended well.
- Add the cut paneer pieces to the gravy and mix.
- Adjust the consistency as you prefer. Don’t make it too watery.
- Cook for two minutes and switch off. Garnish with cream if using and serve.
We loved the mild flavoured gravy along with corn peas pulao. Easy to prepare and healthy and tasty to have !!!
- I have used fresh paneer. If you use frozen paneer, make sure to immerse in hot water for 5 to 7 mins before usage.