Palak Paneer

PALAK PANEER

This is a very popular north Indian side dish made of spinach and cottage cheese. There are many different recipe of making this palak paneer. This is my version of the creamy spinach gravy with paneer.





INGREDIENTS

1. Paneer- 100 gms.
2. Onion- 1 chopped.
3. Tomato- 1 chopped.
4. Palak(Spinach)- 1 bunch.
5. Ginger- 1 small piece.
6. Garlic- 2 or 3 pods.
7. Cloves- 2
8. Cinnamon- 1 small stick.
9. Cashew- 4 or 5.
10. Oil- 2 spoons
11. Butter- 2 tsp.
12. Green chilly- 3
13. Salt- As needed.

METHOD:

1. Separate the palak leaves and wash it in running water to remove the impurities. Blanch the palak in boiling water and keep aside. Heat oil in a kadai, add cloves and cinnamon. Add chopped onions and fry until it turns pink. Add ginger, garlic, green chilly, cashews and fry for a minute. Add chopped tomatoes and fry until it becomes soft. Switch off the flame and allow it cool. Grind it into a smooth paste along with blanched spinach.






2. Heat a kadai and add butter. Then add the grounded paste and fry for sometime. Add salt at this stage. Add water if necessary. Meanwhile cut the paneer into cubes. Heat another kadai with butter and add cubed paneer and fry until its golden brown in color.





3. Finally, add the fried panner cubes in the palak gravy.





Serve hot with roti, naan or pulav.

NOTES:

1. You can use the panner as it is without frying if you want. I always prefer fried paneer. So feel free to skip that.
2. You can add fresh cream for more rich taste.

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