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Palak Paneer Recipe
Course
Main Course
Cuisine
Indian
Prep Time
15
minutes
Cook Time
15
minutes
Total Time
30
minutes
Servings
3
Author
Bindu
Ingredients
200
grams
spinach/Palak
200
grams
paneer/cottage cheese
½
cup
tomato paste
2
medium
onions finely chopped
2
green chilies
25 to 30
grams
butter
1 ½
tsp
ginger garlic paste
1
tsp
fennel seeds
3
+ 2
cardamoms
6
cashew nuts
3
cloves
2
cinnamon sticks 1 inch each
A pinch of sugar
1
tsp
cumin seeds
Salt as required
1
tsp
red chili powder
½
tsp
turmeric powder
1
tsp
garam masala
¼
cup
water
2
tbsp
cream (optional)
Instructions
Soaking Paneer
Cut the paneer into equal cubes.
Put them in salted boiled water and leave for 5 to 10 minutes.
Blanching & Pureeing Spinach
Put the spinach in salted boiled water 2 to 3 minutes.
Strain out the water and put the leaves immediately in cold water and leave for 2 to 3 minutes again.
Drain out the cold water and put the spinach leaves in the blender.
Add green chilies and blend it into a puree.
Making Palak Paneer
Dry roast the fennel seeds and cardamom, make into a powder and keep aside.
Melt the butter in a pan.
Roast the cashew nuts until nice brown and keep aside.
Add cumin seeds, whole garam masala spices (cinnamon, cardamom – 2, cloves) and sauté for a minute.
Put the finely chopped onions, salt and sauté until they turn soft.
Add ginger garlic paste, tomato paste and cook until the gravy leaves the oil.
Add spinach puree, turmeric powder, red chili powder, fennel & cardamom powder, garam masala, a pinch of sugar, and mix well.
Pour ¼ cup of water or spinach stock (boiled water in which the spinach was soaked) and mix again.
Add paneer cubes and cook for 2 to 3 minutes on low flame.
Turn off the flame and garnish with roasted cashew nuts, fresh cream and serve hot.