Palak paneer is a most sought after side dish from Indian paneer recipes. Although originally from the North, this leafy green, mildly spiced spinach and cottage cheese gravy has its own variations in different states…Palak means spinach. So palak paneer is cubes of paneer simmered in rich and creamy spinach gravy
I make palak paneer very often, either to go with rice, laccha paratha, Naan, Roti, Makki ki roti & pulkas…. Palak is very nutritious and together with paneer takes care of calcium, iron and protein levels of the body. These two main ingredients are also used in making several other tasty dishes. Here is how to make Restaurant Style Palak Paneer. A well made palak paneer is smooth, flavorful and vibrant. The amount of spinach used should not be more or less. To keep the color of the curry vibrant blanch the spinach leaves with some sugar. Also do not keep the pureed palak for long time. Adding some lemon juice also helps in maintaining the color of palak paneer. Try to use fresh and tender spinach leaves as they cook fast.
200g paneer (cottage cheese)
1/2 cup tomato & 1/2 cup onion
½ tsp cumin seeds
4 cloves garlic, chopped
2 tbsp oil
3-4 green chilies
1tsp lemon juice
Salt to taste
½ tsp garam masala
Cut paneer into cubes and shallow fry it slightly in very less oil. Keep it aside.
Thoroughly rinse the spinach bunch and cook with ½ cup water in a pressure cooker for around 5 minutes. Allow it to cool then grind it Our spinach/palak puree is ready.
Now grind chopped onion , green chilli & tomato and keep aside
Now Heat the ghee and add the cumin seeds. When the cumin seeds splutter, add the chopped garlic.
Add tomato & onion paste and stir well then add spinach puree cook uncovered in medium or low flame for 5-6 minutes. Then now add salt and garam masala.
Cook simmered until everything gets blended well. If the gravy becomes thick, add little more water and adjust the consistency. Check for salt.
Its time to add fried paneer. Allow the curry to simmer for 4-5 minutes. Add the lemon juice and remove from fire. Sprinkle the garam masala. Garnish with cream to serve.
Serve palak paneer with hot palak paneer with tawa roti, naan or lachha paratha.