This green curry is very popular in North India and is often served at restaurants and parties. This vegetarian dish is a combination of spinach(palak) and Indian cottage cheese(paneer) that’s mildly spiced. Palak paneer can be exotic and simple at the same time. Most people think it’s difficult to make but it’s so easy that anyone can make it in less than half an hour (just have all the ingredients ready!) that’s not all…it’s a super healthy dish too!!
Preparation time: 10minutes
Cooking time: 25-30 minutes
Serves: 4
You need:
1 tbsp oil
1 tbsp butter
2 tsp ginger garlic paste
2 small bunches of palak (spinach)
200gms paneer (Indian cottage cheese)
1 medium size tomato (chopped)
2 medium size onions (roughly chopped)
10 cashew nuts
4 green chillies (roughly chopped)
¼ tsp sugar
salt to taste
½ tsp kasuri methi (dried fenugreek leaves)
a pinch of garam masala
water as required
For garnishing:
2tbsp fresh cream
Step-by-step:
Cut paneer into small cubes and keep aside
Cook the onions, cashew nuts and green chillies in a little water for 5 minutes. Cool and blend in a mixer till smooth (now the base of the gravy is ready)
Wash and clean the palak leaves thoroughly
Boil a vessel full of water, drown the spinach leaves and cook for 2-3 minutes. Drain and immediately immerse in ice-cold water (or keep it under a cold water tap) for 5 minutes so that the bright green colour is retained
Drain and blend in a mixer to make a smooth paste
Heat oil and butter in a non-stick kadhai, add the ginger garlic paste and tomatoes, mix well and stir on medium fire for 6-7 minutes (cook till the tomatoes turn mushy)
After it’s cooked, add the prepared gravy and stir for another 5-6 minutes
Now add the spinach paste, paneer, salt, kasuri methi, sugar and garam masala. Stir for about 5 minutes
Transfer on to a serving bowl and garnish with fresh cream
Enjoy hot palak paneer with any Indian bread or rice.
Cooking time: 25-30 minutes
Serves: 4
You need:
1 tbsp oil
1 tbsp butter
2 tsp ginger garlic paste
2 small bunches of palak (spinach)
200gms paneer (Indian cottage cheese)
1 medium size tomato (chopped)
2 medium size onions (roughly chopped)
10 cashew nuts
4 green chillies (roughly chopped)
¼ tsp sugar
salt to taste
½ tsp kasuri methi (dried fenugreek leaves)
a pinch of garam masala
water as required
For garnishing:
2tbsp fresh cream
Step-by-step:
Cut paneer into small cubes and keep aside
Cook the onions, cashew nuts and green chillies in a little water for 5 minutes. Cool and blend in a mixer till smooth (now the base of the gravy is ready)
Wash and clean the palak leaves thoroughly
Boil a vessel full of water, drown the spinach leaves and cook for 2-3 minutes. Drain and immediately immerse in ice-cold water (or keep it under a cold water tap) for 5 minutes so that the bright green colour is retained
Drain and blend in a mixer to make a smooth paste
Heat oil and butter in a non-stick kadhai, add the ginger garlic paste and tomatoes, mix well and stir on medium fire for 6-7 minutes (cook till the tomatoes turn mushy)
After it’s cooked, add the prepared gravy and stir for another 5-6 minutes
Now add the spinach paste, paneer, salt, kasuri methi, sugar and garam masala. Stir for about 5 minutes
Transfer on to a serving bowl and garnish with fresh cream
Enjoy hot palak paneer with any Indian bread or rice.
