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PALAK PANEER Recipe

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This recipe for PALAK PANEER is from Palle Family Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Ingredients:  
Ingredients:  
Paneer - 1/2 block, cut into half inch rectangles
Spinach leaves - 2 cups, washed
Onion - 1 small
Ginger - 1 inch piece roughly chopped
Garlic - 6 pods, roughly chopped
Green chili - 1, chopped
Jeera - 1/2 tsp
Cinnamon stick - 1/2 inch piece
Cardamom - 4
Garam masala - 1 tsp
Amchur(dried mango powder) - 1 tsp
Heavy cream - 4 tbs
Directions:
Directions:
Wash and puree the spinach leaves with little water, keep aside
Puree onion, ginger, garlic and green chilli into a smooth paste, add only little water
Heat 4 tbs oil in a large pan
Add cinnamon stick and cardamom to it
Once oil is hot, add jeera
Add onion mixture and let cook on medium heat. Do not let it burn, keep stirring.
Once oil oozes out from the sides, add the spinach puree
Let cook for 3-4 minutes, keep stirring. It may splutter, cover with lid while cooking
Add garam masala and salt
Add amchur and half cup of water.
Cover and cook for 6-8 minutes. Spinach will darken and oil will ooze out on top. You must cook to this stage otherwise it will taste raw. Cook on low to medium heat only
Add paneer and toss well
Finally drizzle cream on top
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I know this is not the preferred paneer dish for both of you but it is a much healthier way to consume paneer because of the good amount of spinach that goes into it
Amchur is easily available in Indian stores, it adds sourness since we don't use tomatoes or yoghurt in this recipe
You can also add boiled aloo to this same sauce instead of paneer (aloo palak); just stir fry the boiled potato in oil before you add to spinach

 

 

 

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