Palak Paneer | Restaurant Style Palak Paneer
Creamy rich and delicious Palak Paneer recipe!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 cups Palak/Spinach tightly packed
- 1 Large Onion
- 10-12 Garlic Pods
- 2-3 Green Chillies
- 200 gms Paneer/Cottage Cheese
- ¼ cup Fresh Coriander Leaves
- 1 cup Fresh Curd/Plain Yogurt
- 1 teaspoon Gram Flour/Besan.
- 1 teaspoon Coriander Powder
- ¼ teaspoon Black Salt
- ¼ teaspoon Turmeric Powder
- 2 tablespoon Oil
- 1 teaspoon Jeera/Cumin
- Salt as needed
- Water as needed
Instructions
- Blanch Palak/Spinach by putting it in hot water and quickly transferring it to cold water. This helps cook but also retains the green color.
- Once cooled down, grind it along with fresh coriander leaves into a smooth puree. Set this aside.
- In a pan, heat oil and add jeera. As they splutter, add finely chopped garlic and green chillies. Cook for a couple of mins.
- Next add finely diced onions and fry until translucent.
- Whisk plain yogurt/curd with gram flour/besan until smooth. Add it to the pan, cook on low flame making sure not to curdle it.
- Add turmeric powder, black salt, coriander powder and salt as needed. Cook for 3-4 mins on low flame.
- As the oil oozes out, add prepared spinach puree and mix well.
- In the next couple of minutes, check the consistency of the gravy and add some water if needed.
- Add cubed Paneer/Cottage Cheese. Mix well and remove from heat in a minute.
- Serve hot with any Indian bread, cut onions and lemon wedge.
InstagramMention @cookingfromheart or tag #cookingfromheart if you have tried this recipe!
YouTubeDo you enjoy short recipe videos? Subscribe to our YouTube channel to watch new videos!
