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Palak Paneer is a classic north Indian cuisine which happens to be an essential part of the Punjabi dish. Its main ingredients are spinach and paneer or cheese. In addition, this dish is a fusion of spices, vegetables, and other appetizing ingredients that would delight any one’s taste buds. Palak Paneer is not only popular in India, but in some parts of the world too.
Being addicted to this Indian cuisine is not surprising, once you tasted it; you would surely want to research on how to prepare palak paneer. Apart from that, you could also try out different variations of this curry dish. Simply experiment with each variants, then, choose which taste you prefer more. However, the traditionally Punjabi recipe is often preferred by most people.
The creamy curry is hard to resist, not to mention, the mouth watering cheese cubes, coupled with spices that would send you to food heaven. Nevertheless, if you are tired of ordering this dish from the restaurant, why not try this recipe in your kitchen.
For the ingredients:
1 teaspoon cumin seeds
Ginger garlic paste
1 teaspoon garam masala
250 grams paneer (in cubes)
3 bunches of palak or spinach (do not include the coarse stems)
3 onions (chopped finely)
1 teaspoon chana masala
1 teaspoon sugar
1 tablespoon chili powder
3 teaspoon ghee or oil
1 teaspoon turmeric powder
Salt
2 green chilies
2 tomatoes (medium sized, finely chopped) or you could also use tomato puree
Directions:
1. Blanch the palak or spinach in boiling water around 5 minutes. Afterwards, allow to cool before grinding it into fine paste.
2. Slice the paneer into cubes, then, deep fry in ghee until the color turns golden brown.
3. In a non stick pan, add the cumin seeds. Wait until the seeds start to sputter, make sure that they are not burn.
4. Add the green chilies, and onions. Sautee until they turn light brown.
5. Add the ginger garlic paste and fry for a few minutes.
6. Add the chili powder, turmeric powder and masala powder into the mixture. Sautee for 2 minutes. Next, add the tomatoes, cook for 5 minutes under medium heat.
7. Add the spinach paste or palak to the mixture, pour 1 cup of water.
8. Add the the garam sala, paneer, sugar and salt. Cook for 10 to 12 minutes using medium heat or until there is bubbling. You can add water if the gravy becomes dry.
9. Serve hot with naan, steamed rice or rotis.
