Palak Paneer

Recipe by Maya Akhil

4 Serves
45 mins
V
Veg
Medium
Mildly Spicy

Punjabi palak paneer consists of paneer cubes in a healthy spinach sauce, which is sautéed with finely balanced curry spices in aromatic ghee. Additionally, this recipe uses milk or heavy cream to bring in a rich creamy authentic texture.

Methods

1
In a deep pan cook spinach leaves with chopped green chilli for 5-6 mins, leave to coolthen grind in a mixer to a fine paste.
2
Shallow fry the paneer cubes in oil until they turn golden and set aside. Heat oil in a pan, add the finely chopped onion(if you are using onion) and a little salt. Stir well until they turn reddish brown. Then leave to cool down and grind to a fine paste.
3
Heat some more oil in the pan and add cinnamon sticks and cumin seeds. Now add the onion paste, ginger-garlic paste, saute for a minute and add the tomato puree. Saute until oil separates. Now bring down the flame and add chilly powder, cumin powder (if you are using it), coriander powder and garam masala powder. Mix well, saute for a few seconds, add the spinach paste and the reserved water. Cook for 8-10 mts on low heat, stirring in between.
4
add the dry methi leaves and paneer cubes. Mix well and cook for a few minutes. Add the heavy cream or milk, mix well, simmer for a minute and and add salt for taste.
5
Serve with chapatis, jeera rice or pulav. Enjoy!

Ingredients

2 bunches
Half block (or 0.5 lb), cubed
1 tbsp
1 tin
1 large chopped
3 small, seeded and chopped
1/2 tbsp
1-2
2-3 pinches
1/2 tbsp
1/2 tbsp
1-2 pinches
1/4 tbsp
1/2 tbsp
1/4 cup
1 tbsp or as required
1/4 tbsp
To taste

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