Spinach curry with Indian cottage cheese
The Paneer/ Indian cottage cheese cubes are simmered in a thick gravy; made with blanched Palak leaves puree, tomatoes, onions, garlic, and ginger; finished in a warm, spicy, cumin flavored sauce this is How to make Amazing Palak Paneer.
Palak Paneer is a very popular and traditional dish in North India. If you travel in North India, you will find plenty of roadside/ highway dhaba/restaurants where this amazing dish is available with other curries like motor paneer, chole masala, chicken masala, Alu Gobi, dal fry; you can also see a big tandoor oven in front of the dhaba; where you will be served hot big size tandoori roti with curries and salad.
The dish is not only very tasty it also very healthy and contains calcium, magnesium, potassium, vitamin A, vitamin K, folate, and many more. From the dietitian’s perspective, you can include this recipe as a healthy diet, provided you skip using cream, and useless oil.
Main equipment
Blender
A hard bottomed pan
Spatula
Ingredients of palak paneer
3 tablespoons oil,
500 gm fresh spinach, washed
200 paneer
Onions-2(chopped)
Ginger-garlic paste-2 tbsp
Tomatoes-2(puree)
Peppercorns-5
1 cardamom pod
Cumin seeds-1/4 tbsp
Turmeric powder-1/4 tbsp
Red chili powder-1/4 tbsp
Dry chili-1
Cloves-2
Salt to taste
1 teaspoon garam masala
Cream –1/4 cup
How to make Amazing Palak Paneer
Take a large pan, heat water and drop the washed spinach leaves and cover it for 3-4 minutes in simmering, don’t overboil it.
Open the lid and see the color retain.
Take it out from the hot water and transfer it to a bowl of cold water, allow it to cool down, then transfer it to a blender and make a smooth puree.
Heat oil in a pan
Add cumin, cloves and cardamom, and red chili
After sizzling add the chopped onion. And sauté for 2-3 minutes, don’t over fry it.
Add ginger-garlic paste and stir it continuously, till the raw smell of ginger-garlic goes off.
Now we can add the spices and cook them for 2 minutes.
Now it becomes dry, and the spices are well mixed with the onions.
Add the tomato puree and cook it well
Now add salt and stir it for two minutes.
Pour the spinach puree and mix it well and cook till the creamy texture comes.
Drop the paneer cubes and slowly mix them with the gravy and allow it to cook for another 2 minutes.
Sprinkle cream over the gravy and take it out from the oven.
Transfer it to a serving plate and serve hot.
How to make Amazing Palak Paneer
Equipment
- A kadai or a fry pan
- grinder
- Serving plate
Ingredients
- 3 tbsp oil
- 500 gm spinach
- 200 gm paneer
- 2 onions
- 2 tbsp ginger-garlic paste
- 2 tomato
- 5 black paper
- 2 Cardamom
- 1/4 tbsp cumin seeds
- ¼ tbsp turmeric powder
- ¾ tbsp red chili powder
- 1 dry red chili
- 2 Cloves
- salt to taste
- 1 tbsp Garam masala
- 1/4 cup cream
Instructions
- Take a large pan, heat water and drop the washed spinachleaves and cover it for 3-4 minutes in simmer, don’t over boil it.
- Open the lid and see the color retain.
- Take it out from the hot water and transfer it to a bowl ofcold water, allow it to cool down, then transfer it to a blender and make asmooth puree.
- Heat oil in a pan
- Add cumin, cloves and cardamom and red chili
- After sizzling add the chopped onion. And sauté for 2-3minutes, don’t over fry it.
- Add ginger-garlic paste and stir it continuously, till theraw smell of ginger-garlic goes off.
- Now we can add the spices and cook it for 2 minutes.
- Now it becomes dry, and the spices are well mixed with theonions.
- Add the tomato puree and cook it well
- Now add salt and stir it for two minutes.
- Pour the spinach puree and mix it well and cook till thecreamy texture comes.
- Drop the paneer cubes and slowly mix it with the gravy andallow it to cook for another 2 minutes.
- Sprinkle cream over the gravy and take it out from the oven.
- Transfer it to serving plate and serve hot.