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Palak paneer
Palak paneer

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We hope you got insight from reading it, now let’s go back to palak paneer recipe. You can cook palak paneer using 22 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Palak paneer:
  1. You need For palak paste
  2. Provide 5 cup water
  3. Provide 1 bunch palak / spinach
  4. Prepare 1 inch ginger
  5. Take 1 garlic clove
  6. Provide 3 green chilli
  7. Prepare Other ingredients
  8. Use 3 tsp oil
  9. Use 1 tsp butter
  10. You need 11 cube paneer / cottage cheese
  11. Get 1 tsp cumin seeds
  12. Use 1 inch cinnamon
  13. Use 4 cloves
  14. You need 2 pod cardamom / elachi
  15. Take 1 bay leaf
  16. Use 2 tsp kasuri methi / dry fenugreek leaves
  17. Provide 1/2 onion finely chopped
  18. Take 1/2 tomato finely chopped
  19. Prepare 1/4 cup water
  20. Take 3/4 tsp salt
  21. Get 1/4 tsp garam masala
  22. Take 2 tbsp cream
Steps to make Palak paneer:
  1. Take blanched palak, 1 inch ginger, 1 clove garlic and 4 green chilli.blend to smooth paste without adding any water. keep aside
  2. Now in a large kadai heat 3 tsp oil, 1 tsp butter and roast the spices till it turns aromat
  3. Further, add ½ onion and saute till it turns golden brown. Additionally, add ½ tomato and saute till the tomatoes turn soft
  4. Add prepared palak paste, ¼ cup water and ¾ tsp salt. Mix well adjusting consistency as required.
  5. Further, add roasted paneer and mix well. Simmer for 5 minutes or till paneer absorbs flavour
  6. Turn off the flame and add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp cream. mix well and serve

Creamy spinach with tasty paneer makes a delicious main dish. This recipe was one of my first published recipes on YouTube. Palak paneer is one of the most popular dishes in Indian restaurants worldwide and is commonly served in buffets. This Indian dish is made with spinach, paneer (an acid-set, young cheese). Palak paneer is an Indian dish that's made with pureed spinach (palak) and paneer, a type of cheese that's similar to cottage cheese and commonly consumed in South Asia.

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