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Wednesday, February 20, 2013

Palak Paneer

Palak Paneer

Palak Paneer is a North Indian dish prepared by cooking spinach leaves and paneer (Indian Cottage cheese)  with Indian spices. Spinach being a green leafy vegetable is rich in iron, vitamins and magnesium. Relish this Paneer spinach curry with Chappathi, naan or Rotis. Please check below for step by step instructions and pictures for preparing North Indian Palak Paneer Gravy.

Preparation Time:     15 mins
Cook Time :                15 mins
Ready in :                   30 mins
Yields :                         Side dish for 10 Chappathi
Palak Paneer

2 tsp
1 bunch
Paneer 1 inch cubes
Chopped Ginger
2 tbsp
Chopped Garlic
2 tbsp
Green chillies
Garam masala items
Cloves- 2
Cinnamon stick small
Cardamom - 1

Onions chopped
1/2 Cup
Tomato chopped
1/2 Cup
Curry leaves

Turmeric powder
1/4 tsp
Cumin powder
1/2 tsp
Coriander powder
1 tsp
Chilli powder
1 tsp

  • Wash 1 bunch of spinach leaves. Blanch it in hot water for 2 mins. Grind it to a soft paste. 
Palak PaneerPalak Paneer
  •  Heat Oil in a pan. Add chopped ginger,garlic, green chillies and garam masala items. Fry it till raw smell goes off.Add onions and fry till they turn translucent.
Palak PaneerPalak Paneer

  • Add tomatoes and reduce to low flame. Fry till tomatoes turn mushy. Tomatoes should blend nicely with other items. 
Palak PaneerPalak Paneer

  • Add turmeric powder, cumin powder, coriander powder, chilli powder and salt. Add grind-ed spinach and 2 cups of water. Don't close it with lid. 
Palak PaneerPalak Paneer

  •  when the gravy boils, add paneer and allow to cook for 5 mins till gravy thickens
Palak PaneerPalak Paneer

  • Variations can be done by adding fried paneer. Fry the paneer in Oil, then add to the dish.
  • The colour of spinach retains only, if lid is not used. While cooking spinach don't close it with lid.
Palak Paneer

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