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Palak Paneer Recipe
Ingredients
10 oz spinach (washed and clean, about 6 cups packed spinach)
1-1/2 cups paneer (cubed into bite size, about 1/3 pound of paneer)
1 tomato (finely chopped, this will make 3/4 of chopped tomato)
1 green chili (chopped)
1 Tbsp ginger (chopped)
1 Tbsp oil
1/2 tsp cumin seeds (jeera)
1/8 tsp asafetida (hing)
1 tsp coriander powder (dhania)
1/4 tsp turmeric (haldi)
1/2 tsp red chili powder
1/2 tsp salt (adjust to taste)
1/2 tsp sugar
1 Tbsp whole wheat flour
1/3 cup heavy cream
Method
- First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minutes. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.
- Blend the spinach, ginger and green chili. Spinach should be creamy but not pasty.
Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside. - While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a sauce pan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
- Add cumin seed, and asafetida. After cumin seeds crack, add the tomatoes and stir fry for 1-2 minutes. Tomatoes should be tender not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach.
- After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes do not cover the pot. This helps keeping the green color of spinach.
- Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water.
- Drain the paneer and fold it gently with spinach and let it simmer for about five minutes
*Recipe on video and text may differ from each other!
How to cook Palak Paneer Recipe:
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