Скачать или смотреть Palak Paneer Recipe | पालक पनीर की रेसिपी | Palak Paneer

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Ingredients:

For Palak Paste:

4 cups fresh spinach leaves, washed
3 mug water (for blanching)
3 mug chilled water
1 large onion, roughly chopped
2 medium-sized tomatoes, chopped
3-4 green chilies, chopped
1-inch ginger, grated

Other Ingredients:

300g paneer (cottage cheese), cubed
2 tablespoons oil , Butter or ghee
1 teaspoon cumin seeds
1/2 teaspoon garam masala
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
1/2 cup fresh cream (optional)
1 tablespoon kasuri methi (dried fenugreek leaves), crushed (optional)
Fresh coriander leaves for garnish
Instructions:

1. Blanching the Spinach:
a. Bring a pot of water to boil.
b. Add the washed spinach leaves to the boiling water and blanch for 2-3 minutes.
c. Immediately transfer the blanched spinach to a bowl of ice water to preserve the green color.
d. Drain the spinach and blend it along with chopped onions, tomatoes, green chilies, and grated ginger into a smooth paste.

2. Cooking the Palak Paneer:
a. Heat oil or ghee in a pan. Add cumin seeds and bay leaf. Let them splutter.
b. Add the spinach paste and cook on medium heat for 5-7 minutes until it thickens and the raw smell disappears.
c. Add garam masala, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for an additional 2-3 minutes.
d. Add the cubed paneer to the spinach mixture. Stir gently to coat the paneer with the spinach masala.

3. Finishing Touches:
a. If using fresh cream, add it to the pan and mix well. Cook for an additional 2-3 minutes.
b. Crush kasuri methi between your palms and sprinkle it over the Palak Paneer for added flavor (optional).
c. Garnish with fresh coriander leaves.

4. Serving:
a. Serve hot with naan, roti, or steamed rice.

Enjoy your homemade Palak Paneer! Adjust the spice levels according to your preference, and feel free to customize it with your favorite ingredients.


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