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Palak Paneer - Spinach and Indian Cottage Cheese Curry

Palak Paneer - Spinach and Indian Cottage Cheese Curry

blessmyfoodbypayal
Palak Paneer - Spinach and Indian Cottage Cheese Curry is a glutenfree dish made with minimal ingredients to be served as regular meal.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Course Curry, Main Course
Cuisine Indian
Servings 4

Ingredients
  

FOR BLANCHING PALAK

  • 500 gram/17oz Spinach/palak
  • Water as required
  • Cold water with ice cubes as required

FOR PALAK PUREE

  • Blanched palak
  • 3 green chillies

FOR MAKING PALAK PANEER

  • Palak puree recently made
  • 1 tbsp Oil
  • 2 tbsp desi ghee or butter
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 tbsp ginger garlic paste
  • 1 onion cut thinly
  • 1 medium tomato grated
  • 1 tsp dry fenugreek leaves
  • 1/4 tsp black pepper powder
  • 1 tsp garam masala
  • 1 tbsp coriander powder
  • Pinch of nutmeg
  • 1 drop of khewra water optional
  • 250 gram/9oz paneer cut into cubes
  • Juice of half lemon
  • 2 tbsp malai or cream

Instructions
 

BLANCHING OF PALAK

  • Wash spinach/palak very well.
  • Boil water in a pan and add palak into it. The quantity of water must be sufficient enough to retain palak.
  • Let palak remain in boiling water for 35 to 40 seconds.
  • Immediately take palak out of boiling water and transfer to another bowl carrying chilled water and ice cubes.
  • Let palak remain in chilled water for 2 minutes.

MAKING OF PALAK PUREE

  • Take palak out of chilled water, squeeze and add to the grinder.
  • Add green chillies with palak and grind to a fine puree. Keep aside.

MAKING OF PALAK PANEER

  • Take a pan and add oil along with desi ghee in it.
  • Add bay leaf and cumin seeds. Let cumin splitter.
  • Now put onion and saute till onion turns brown.
  • Add tomato and cook for 2 to 3 minutes or until oil begins to separate from tomatoes.
  • Add dry fenugreek leaves and saute.
  • Take up the grinder jar and transfer palak puree into the pan.
  • Add black pepper powder, garam masala, coriander powder, nutmeg powder and a drop of kewra water. Mix well.
  • Cook palak for 8 to 10 minutes on low heat. Remember, not to cover the pan at any stage. You can add a little water if consistency of palak is not as per your requirement.
  • At last add salt, lemon juice and paneer cubes. Gently mix without breaking paneer and let it cook for 2 minutes.
  • Palak Paneer is ready. Serve hot after drizzling malai or cream.
Keyword palak paneer, paneer palak