Palak Paneer recipe | पालक पनीर | Palak Paneer kaise banaye | Chef Ranveer Brar

PALAK PANEER - Want to know the history of your favourite Palak Paneer ? Or, how the greens evolved in Indian household? Check out my step by step recipe for making Palak Paneer at home.

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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Sarson ka Saag -    • पंजाबी सरसो का साग रेसिपी | Sarson ka...  
Palak Pulao -    • पालक पनीर पुलाव | Palak Paneer Pulao ...  
Palak Chicken -    • होटल जैसे चटपटा पालक चिकन | Chicken s...  

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PALAK PANEER
Preparation time: 10 minutes
Cooking time 20 minutes
Serves: 2
Course: Main
Ingredients:
2 bunches, Palak leaves, cleaned, (blanched then in ice cold water )
1 inches ginger, grated
2-3 garlic pods, roughly chopped
2 green chili, chopped
For Palak Paneer
1 tbsp Ghee
1 tbsp oil
¼ tsp cumin seeds
3-4 cloves
1 bay leaf
Pinch of asafoetida
2-3 small onion, chopped
2-3 garlic pods, chopped
1 medium Tomatoes, chopped
1 tsp coriander seeds, roasted and crushed
1/2 tbsp. kasoori methi, roasted and crushed
½ tsp Turmeric powder
1 tsp Red chilli powder
2-3 leaves of spinach, chopped
2 bunches Spinach, blanched and puree
½ cup hot water
250-300 gm Paneer, cut into cubes
1 tbsp Fresh Cream
Salt as per taste
Garnish
Ginger, julienne
Fresh cream
Process
• In pot blanch spinach leaves in boiling water for 2-3 minutes. Remove and transfer
immediately into ice cold water.
• Now into blender add ginger, garlic and make paste then add cooked palak and make
smooth paste
• For palak paneer heat ghee in pan and add bay leaf, cumin seeds, asafoetida. Stir for a
minute until fragrance goes off.
• Now add onion and garlic, saute until they turn translucence. Add tomatoes and stir till they
turn soft. Add turmeric, red chilli, kasoori methi, crushed coriander seeds and some coriander powder and mix well. Add some chopped palak leaves.
• Now add prepared palak puree, hot water, adjust salt and give a nice stir.
• Transfer paneer cubes, sprinkle garam masala and allow it to cook for another a minute.
• A finish with fresh cream and fold it into gravy.
• Garnish with ginger julienne and fresh cream.

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