Palak Paneer Gravy Recipe | Veg Side Dish Recipes

The spinach base curry is almost the same for most of palak recipes, with the addition of paneer or aloo it changes the flavour. If you are interested in egg spinach combination, which is the best combo of spinach in our family, you can check this recipe Spinach Egg Curry. 

PALAK PANEER RECIPE

Recipe Category: Indian / Side Dish
Preparation Time: 20 minutes Cooking Time: 30 minutes Serves: 4

Ingredients:

Spinach / Palak - 1 bunch, blanched with a pinch of sugar
Paneer - 200 grams, cubed
Oil -  1tbsp
Ajwain / Cumin Seeds - 1 tsp
Onion - 1, big, finely chopped
Ginger Garlic Paste - 1/2 tbsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 2 tsp
Cumin Powder - 1 tsp
Salt - as required
Water - 1/2 cup
Kasoori Methi - 1 tsp, crushed
Garam Masala - 1 tsp
Fresh Cream / Milk - 1/4 cup

Grind to a paste- spinach curry:
Tomato - 1, roughly chopped, deseeded
Green Chilli - 2, slitted
Spinach - blanched and cooled

Notes:

• After the spinach is balanced, immediately run the leaves through cold tap water. 
• Increase the spiciness by adding more green chillies. This recipe is medium spicy. 
• The spinach curry can be used for preparing other palak dishes too. So you can store some and make it later. 

Method of Preparation:

1. In a wide vessel, boil water in HIGH heat required to boil spinach. Wash the spinach and set aside. Once the water boils, add the spinach leaves and a pinch of sugar.Let it cook in MEDIUM heat for 2-3 minutes. Remove and drain the spinach. Run through cold tap water again. Let it cool. Keep aside. 

2. In a food processor, add tomatoes and green chillies. Add spinach and blend to a fine paste. 

3. Soak paneer cubes in warm water for 3 minutes. Remove and drain the water fully by firmly pressing it. (You can also shallow fry the paneer cubes) In a pan, heat oil and add cumin seeds. Once its roasted, add onions and saute till golden brown. 

4. Add ginger garlic paste and the masala's: turmeric, coriander, cumin and salt. Add the spinach puree. Let it cook in medium heat for 2 minutes. Keep stirring and be careful as it bubbles. 

5. Add water and let the curry cook for 5-8 minutes in medium heat till the consistency is reached. Add paneer cubes. Let it cook for a minutes. Add crushed kasoori methi leaves. 

6. Add garam masala and reduce the heat to low. Add fresh cream or milk. Let it cook for a couple of minutes. Remove from stove.

Serving Suggestion:
Best served with naan or roti. 

Sending this to Remmy's Kitchen!!!