How to make Palak Paneer – A typical Punjabi preparation and now popular all over India, palak and paneer marry well in this dish.
Treasure house of vitamins and minerals, spinach must be included in the week’s menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
For more recipes related to Palak Paneer checkout Poondu Keerai Massiyal, Palak Paneer Boondi, Sai Bhaji, Palak Corn Potato Bake . You can also find more Main Course Vegetarian recipes like Soya Methi Aloo, Aloo Rassedaar Vratwale, Beancurd With French Beans And Hoisin Sauce, Lazeez Lauki.Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Palak Paneer Recipe
Spinach leaves (palak) fresh 2 bunches
Paneer (cottage cheese) 250 grams
Green chillies 1-2
Oil 1 tablespoon
Cumin seeds 1/2 teaspoons
Garlic chopped 1 tablespoon
Salt to taste
Lemon juice a few drops
Fresh cream 1 tablespoon + for drizzling
Blanch spinach leaves in sufficient water for 30-40 seconds. Remove from heat and refresh in ice cold water.
Squeeze out the excess water and grind into a fine puree with green chillies.
Heat oil in a non-stick pan. Add cumin seeds and sauté till it changes colour.
Add garlic, mix and sauté well. Add prepared spinach puree and little water and mix well.
Cut cottage cheese into large cubes.
Add salt, lemon juice and cottage cheese cubes, mix lightly and cook for 2-3 minutes.
Add cream and mix well. Switch off heat.
Drizzle cream on top and serve hot.
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