Palak Paneer Recipe with step by step instructions.తెలుగు వెర్షన్.
I consider this is the best and tasty way of using the Spinach.Palak Paneer is a rich restaurant style gravy recipe.it can be prepared very easily within a less time.you can make it in half an hour if you have palak/spinach and paneer/cottage are readily available at your home.that’s why I always keep paneer in my refrigerator.I use to prepare Methi paneer or Palak paneer once or twice in a week.
the taste of the curry depends on how tastily you prepare it and how nicely you present it.the green color tempts us the more than the taste I think :)_.Blanching is the best way to retain the color of the spinach leaves.I have given the blanching method in the instructions below.blanching helps retain the color of the leaves and reduce the pungent raw smell that comes out from the leaves.it brings a nice subtle flavor to the leaves.
soaking paneer is also very important.if you put frozen paneer directly into the curry then you can’t even feel or taste what are you eating.they may be flavorless and hard to chew.soaking in hot water for few minutes turn them soft.soaked paneer cubes will soon absorb all the flavors from the gravy and taste too good.adding slightly roasted cashew nuts and a little fresh cream brings extra taste and richness to the curry. This recipe tastes good with naans, chapatis, pulka.I hope you try and enjoy this recipe.
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Text Version of Palak Paneer Recipe
- 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)
- Cut the paneer into equal cubes.
- Put them in salted boiled water and leave for 5 to 10 minutes.
- 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.
- 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.
Video Version of Palak Paneer Recipe