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Recipe: How to make Palak Paneer

By Rachna
February 24, 2016 11:06 IST
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Rediff reader Rachna from Kanpur sent us this recipe. You can share yours too!

Palak Paneer

Palak Paneer is a rich and creamy spinach gravy with soft paneer cubes.

This curry is mild in taste and creamy in texture.

Here's the recipe:

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves: 3 to 4 persons

Ingredients

For spinach puree

  • 200 gm fresh baby spinach
  • 1 green chilli
  • 1/2 tsp fennel seeds
  • 2 cup water
  • A few ice cubes

For gravy

  • 200 gm paneer, cut into cubes
  • 2 tbsp oil
  • 1 medium-sized onion, finely chopped
  • 1 tsp ginger garlic paste
  • 1/2 tsp chopped garlic
  • 1/2 tsp cumin seeds 
  • 1/4 tsp garam masala powder
  • 1 bay leaf 
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli crushed or powder
  • 1/2 tsp ground coriander
  • 4 tsp milk
  • 1 and 1/2 tsp kasuri methi leaves 
  • Salt as required
  • A pinch of asafoetida

Method

  • Heat water in a pan.
  • When it boils, add fennel seeds and spinach leaves.
  • Let it boil for three minutes on high flame.
  • Meanwhile line up a pot with ice water.
  • Switch off the flame. Immediately transfer the spinach to ice water.
  • Let it sit for 10 minutes and then drain. This is blanching, which gives the spinach a rich green colour without any brown tint.
  • You may save the water in which you boiled your spinach for later use.
  • Blend the blanched spinach and green chilli into a puree and keep aside.
  • Heat a pan and add olive oil.
  • Add asafoetida, cumin seeds and bay leaf. Saute for 30 seconds.
  • Add chopped onion, saute for a minute.
  • Add chopped garlic and saute till raw aroma goes.
  • Add ginger paste and stir for 30 seconds.
  • Add dry spices, garam masala, coriander masala, turmeric powder and crushed chilli. Roast for 10 seconds; don't burn them.
  • Add milk and saute the mixture till it becomes a paste.
  • It should also have started to lose oil at sides.
  • Add spinach chilli puree and salt to taste.
  • Cook for five minutes. Add lemon juice. This will keep green colour of spinach intact.
  • Add paneer cubes and mix. Switch off the flame.
  • Add crushed kasuri methi.
  • Serve with chapati or rice.

Image: Rachna

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