Palak Paneer- Spinach With Indian Cottage Cheese
Easy and best palak paneer a popular paneer curry where soft paneer cubes are simmered in smooth spinach sauce. Best served with naan bread. Vegetarian & gluten free
Servings: 3
Calories: 479kcal
Ingredients
- 6 cups spinach leaves Palak, tightly packed, fresh and tender
- water to blanch spinach as needed
- 4 cloves garlic peeled
- 1 inch ginger piece peeled
- 2 green chilies
- 2 tablespoons butter or oil
- 1 bay leaf
- 1 teaspoon cumin seeds
- 3/4 cup chopped onion 1 big
- 1/2 cup chopped tomatoes 1 small
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- salt to taste
- 1 teaspoon sugar
- 2 cups paneer cubed
- 3 tablespoons fresh cream or cashew paste
- 1 tablespoon lemon juice
Instructions
- Separate the palak leaves from the bunch and wash thoroughly to get rid of any dirt or mud. Chop the onion and tomatoes finely. Peel and crush the garlic cloves finely. Bring plenty of water to a rolling boil in big vessel. To the boiling water now add 1/2 teaspoon sugar and mix well. Also add washed spinach and blanch them for 2-3 minutes.
- Once the leaves are blanched wash the palak leaves in cold running water. Allow them to cool for few minutes. Now grind the blanched leaves to a smooth puree along with green chilies and ginger. You can also add few garlic cloves.
- Heat oil or butter if you like in a thick bottomed pan. Add the bay leaf and saute for 2 minutes. Next add the crushed garlic and chopped onions. Saute them till the onion changes color slightly.
- Now add chopped tomatoes and saute well till the tomatoes turn mushy.
- Now add spinach puree and mix well. Add 1/4 cup water.
- Also add the salt, chili powder, garam masala powder and sugar.
- Mix well and cook for 3-4 minutes in medium heat.
- Now add paneer cubes and simmer for 3-4 minutes.
- Add fresh cream, mix well. Add lemon juice and mix.
- Serve palak paneer curry hot with naan or roti. This curry goes well with jeera rice also.
Video
Notes
- You can double the recipe.
- Use tender spinach else they tend to be bitter.
- If you prefer a smoother gravy you can puree the sauteed onion tomatoes too. Once pureed, return to the pan and cook till oil separates.
Nutrition
Serving: 3servings | Calories: 479kcal | Carbohydrates: 12g | Protein: 23g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 67mg | Sodium: 249mg | Potassium: 438mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5772IU | Vitamin C: 27mg | Calcium: 805mg | Iron: 3mg