Palak Paneer

Introduce

Chef :

Bethica Das

Palak Paneer

#greenveg - This is a most popular dish from the regions of Punjab where it has originated. It is cottage cheese cooked in a spinach based gravy. A very common item on the menu in every Punjabi household and Dhabas, it is a delicious treat best enjoyed with butter naan or tandoori roti. It also goes well with jeera rice or veg. pulao. A very simple and a wholesome healthy preparation, it is everyone's favourite recipe.

Ingredient

2-3 bunches

spinach, chopped

100gms

. paneer cubes

3 tbsp

oil

1/2 tsp.

cumin seeds

1/4 tsp.

asafoetida

1 tsp

garlic, chopped

onion, chopped

1 tsp

ginger-garlic paste

1 tsp

tomato paste

1/2 tsp

turmeric powder

1 tbsp

roasted coriander-cumin powder

1 tsp

garam masala powder

1 tsp

red chilli powder

to taste

salt

1 tbsp

kasuri methi (dry fenugreek leaves), crushed

1 tbsp

butter

1 tsp

lime juice

1 tbsp

grated paneer to garnish

Cooking instructions

* Step 1

Boil the spinach for 3-4 minutes. Refresh it and grind to a smooth paste. Keep aside. Heat 1 tbsp. oil in a non-stick pan and saute the paneer cubes till light brown. Keep aside.

* Step 2

Heat the remaining oil and temper with cumin seeds and asafoetida. Add the chopped garlic and saute till it changes colour.

* Step 3

Add the onion and continue to saute till light brown. Now add the ginger-garlic paste, tomato paste, turmeric powder, coriander-cumin powder, red chilli powder and garam masala powder mixed with 2-3 tbsp. water.

* Step 4

Fry till the oil separates. Add the pureed spinach, salt and kasuri methi. Simmer on low flame for 2 minutes.

* Step 5

Add the butter and the fried paneer. Continue to simmer till the gravy thickens (4-5 min.). Add lime juice and take off the flame. Garnish with grated paneer and serve hot with naan or tandoori roti.

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