Palak Paneer Recipe

Search Recipes

Preparation Time:

Cuisine:

Equipments:

Skill Level:

Palak Paneer Ingredients

Palak Paneer Preparation Method

• Cut off the spinach stalks and discard.
• Wash the spinach leaves thoroughly in running water.
• Blanch the spinach leaves salty, boiling water and allow it to cool.
• Rinse the spinach leaves in chilled water.
• Drain the leaves, squeezing out the excess water.
• In the food blender, grind the spinach leaves into a fine paste with the green chillies.
• Cut the paneer into 1” square pieces.
• Wash, peel and chop garlic and put aside.
• Heat the oil in the kadhai and fry the cumin seeds until they begin to pop.
• Mix in the garlic and sauté for about 30 seconds or until the mixture begins to brown
• Add the spinach paste, continually stirring.
• Bring the mixture to a boil.
• If required, you can add a little water to thin the gravy if it seems too thick (it should have the consistency of tomato ketchup).
• Once the gravy starts to boil, add the paneer pieces continuing to stir gently, taking care not to break the paneer pieces.
• Add the fresh cream and serve hot with chapattis.
• Palak paneer also goes well with rice dishes like fried rice or just plain boiled rice.