Palak Paneer / Cottage Cheese with Spinach Gravy

The Homemaker Neha Sharma

Palak Paneer / Cottage Cheese with Spinach Gravy

Palak paneer is one of my favourite recipes cooked by my maa . It can be made in different ways but I love the method of maa. It is basically cottage cheese dipped in spinach gravy cooked with spices.The dish pairs well with rotis, phulkas or naan even good with some steamed rice or jeera rice.Video recipe has been provided at the end. Check out the video and leave your valuable comments. I hope you will try this out and let me know how it came out.

Here goes the receipe

Ingredients:

1 bunch palak (spinach)
3 cup paneer diced (indian cottage cheese)(I love paneer)
1 medium sized onion (Pyaaj)
2 medium sized tomato -make puree(Tamater puree)
2-3 tspn ginger garlic paste (Adarak Lehsun )
4-5 green chilies (Hari Mirch) (varies depending on the taste)
¼ teaspoon turmeric powder (haldi)
1 pinch asafoetida (hing)
1/2 teaspoon jeera (cumin seed)
1/2 teaspoon (lal mirch powder)red chilli powder
½ teaspoon garam masala powder
1 cup water
2 tablespoon oil or ghee or butter
salt - to taste

Method:

1.Boil 2 to 3 cups water with some salt.After boiling switch off the flame and immediately add the palak or spinach.
2.Then blanch them in the water for 4-5 minutes.
3.Now drain and immediately place the palak in cold water for 3-4 minutes.
4.Drain again and make a smooth puree .
5.Make paste of onion green chillies in grinder.
6.Heat oil or ghee or butter in a pan or kadai.
7.Now add hing and jeera
8.Then add the paste of onion chillies , ginger-garlic paste and fry till the raw aroma goes away.
9.After that add tomato puree and add all dry spices and fry till the oil start releasing from the mixture.
10.Add the palak puree. stir well.
11.Stir and add 1 cup water. Then add paneer cubes. 
12. You can vary the quantity on the basis of desired thickness of gravy.The gravy or sauce will slightly thicken.
Now your palak paneer is ready to serve.

Cooking tips:
1. You can add cream in palak paneer for more rich taste.
2. For restaurant style taste you can also add cashew and almond paste.
3. Dont overcook palak otherwise it becomes dark in color.


Video Recipe:

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The Homemaker Neha Sharma

The Homemaker Neha Sharma

The Homemaker Neha Sharma