Palak Paneer, a classic vegetarian dish and its roots in the North Indian cuisine. Palak paneer is very famous dish and almost prepare at every hotel, restaurant or dhaba. Palak paneer is finger licking dish and served hot with Tandoori rotis, chapattis and breads. Watch this video for how to make palak paneer at home.
Palak/Spinach – 1 large bunch
Paneer – 200 grams
Doodh Malai - 2 tbsp
Onion – 2 medium, finely chopped
Tomato –2 medium, finely chopped
Garlic – 10 cloves, finely crushed
Turmeric powder – 1 tsp
Garam masala – 1 tsp
Coriander powder – 2 tsp
Red chili powder – ½ tsp
Cumin Seeds – 1 tsp
Salt – to taste
Ghee/Oil – 3 tbsp
Add spinach to a potful of water and bring it to a boil. Let it simmer for 6-7 minutes till it wilts completely. Till now Dice the paneer to your desired shape and size. Heat the ghee or oil in a Kadahi. Add cumin seeds, ginger and garlic to Kadahi. Add the onion and sauté till it begins to turn brown. Add the tomato and cook till the tomatoes are mushy. Strain the spinach and rinse it with cold water. Transfer it to the blender jar. Blend the spinach to a smooth puree.
Take out all ingredients from kadahi to the Jar of palak puree and grind for while to form like puree with palak. Take about one tbsp of oil into kadahi and add the powdered spices; turmeric,red chilli, coriander powder and cumin powder. Sauté for a few seconds. Pour in the pureed spinach and mix well so that it absorbs the flavors of the spices. Let it simmer for a couple of minutes. Then add doodh malai and mix well. Add garam masala and salt. Mix all these well. Add the diced paneer and continue to cook for another minute. Palak paneer is ready. Serve hot with rotis or Chapati.