By Niveditha Kalyanaraman
October 7th, 2023
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A healthy green-colored paneer gravy prepared mainly from the thick paste of spinach puree. Basically, palak paneer hails from popular north Indian cuisine or Punjabi cuisine and is typically served with tandoor roti and naan. Here's the recipe for Palak Paneer.
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FOR PALAK PUREE: 1 bunch palak / spinach 2 cloves garlic 1 inch ginger 3 chilli FOR CURRY: 250 grams paneer, cubes 1 tbsp paneer, crumbled 2 tbsp oil 1 tsp butter 1 dried red chilli 1 tsp cumin 1 bay leaf 1 onion, finely chopped
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1 tsp ginger garlic paste ¼ tsp turmeric ½ tsp chilli powder ½ tsp coriander powder 1 tsp salt Few capsicums, sliced 1 tomato, chopped 1 cup water 1 tbsp cream ½ tsp garam masala 1 tsp kasuri methi, crushed
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Boil water and add a bunch of palak. Turn off the flame and dip the palak into boiling water completely. Rest the palak in hot water for 2 minutes and immediately, drop the palak leaves into ice-cold water. This helps to retain bright green colour. Now transfer the blanched palak into the mixer jar.
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Add garlic, ginger, and chilli. Blend to smooth puree without adding any water. Keep aside. In a large kadai heat oil, butter, dried red chilli, cumin and bay leaf. Saute on low flame until the spices turn aromatic. Now add onion, ginger garlic paste and saute until onions turn golden brown.
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Keeping the flame on low, add turmeric, chilli powder, coriander powder and salt. Saute until the spices turn aromatic. Now add a few capsicums and saute until the capsicum shrinks slightly. Further, add tomato and cook until the tomato turns soft and mushy. Now add in prepared palak puree and cook well.
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Add water and adjust the consistency as required. Now add cream and paneer. Mix well making sure the consistency is attained as required. Add 250 grams of paneer and simmer for 2 minutes. Add garam masala and kasuri methi. Mix well. Serve it with roti or rice.
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