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In North India palak paneer is a very famous vegetarian dish. In every restaurant and dhaba you will find this. I love this dish and I prepare it so often. Usually people fry paneer for this dish but I made it without frying fresh paneer as to avoid much oil and to retain its freshness.
Spinach(palak) 11/2 kg
Paneer 400 gm
Onion chopped 2
Tomatoes chopped 2
Tomato purée 2tbsp
Ginger garlic paste 1tbsp
Green chillies chopped 2
Fresh cream 2tbsp
Salt to taste
Red chilli powder 1tsp
Cumin seeds 1/2 tsp
Coriander powder 1tbsp
Garam masala 1 tsp
Dry red chilli 3
Cinnamon stick 1″
Butter 1tbsp
Oil 2tbsp
Water 1cup
Clean, chop and wash spinach in enough water. Boil spinach for 5 minutes, cool and put it on a strainer to drain all the water. Cut paneer into cubes and keep aside. I do not fry paneer, but if you like to fry then deep fry paneer cubes and soak them in warm water mixed with little turmeric powder. Keep aside till the palak is cooked.
Now blend spinach to a paste but not too thin. Put oil and butter in a pan add dry red chillies,cumin seeds and let it splutter. Add cinnamon. Now stir in onions and sauté till golden brown. Add ginger, garlic paste and cook for 2-3 minutes. Add tomatoes and sauté till they are mushy and leaves oil on the sides of the pan. Add salt, red chilli powder, coriander powder. Again bhuno it. Add water and bring it to a boil and add paneer cubes. Put a lid and cook further few minutes or till the oil separates and palak coats the paneer. Add fresh cream and garam masala.

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