Friday, January 14, 2011

Palak Paneer

Paneer is a hot favourite of family. Be it in any form. Every week one new recipe of paneer I cook for my family. This one I generally make in Winters. Paneer cooked in Spinach Gravy with lots of butter. This one is very popular with the North Indians and forms a integral part of the Punjabi Cuisines.

500gms Spinach (Palak)
250 gms Paneer (cubed)
1 large onion(chopped)
5 garlic cloves
10gms ginger
2 green chillies
3 medium sized potatoes
1 tsp cumin powder
1 tsp garam masala powder
1 tsp coriander powder
Salt to taste
2 tbsp white butter
1 tsp cumin seeds


Palak Paneer
  • Pressure cook the spinach with garlic+green chillies+ ginger + 1 tomato.
  • Cook for ten minutes.
  • After the spinach is cooked, remove from the stove.
  • After it cools down, take a blender, blend the mixture.
  • Now take a pan, put in the white butter, add on the cumin seeds.
  • Now the chopped onions, saute it till it changes color.
  • Now add in the remaining chopped tomatoes.
  • Add salt + cumin powder + coriander powder + garam masla powder.
  • Cook for 10 minutes, when tomatoes starts leaving oil.
  • Now add in the spinach mixture. Cook it for 15 minutes on low heat.
  • In the meanwhile, cube the paneer and fry them in oil.
  • Keep it aside on a tissue paper to remove the excessive oil.
  • Now add the paneer cubes in the spinach mixture.
  • Cook all this for next 10 minutes. 
  • Add in little water, if the consistency gets thickened.
  • Put in little white butter and coriander leaves before serving.
  • Serve hot

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