Saturday, April 11, 2015

Palak Paneer/ Cottage Cheese in Spinach sauce

The recipe is a restaurant style Palak Paneer recipe which is thick, creamy and mildly spiced.

For onion paste
  1. Onion sliced - 1 cup
  2. Green chilli - 3
  3. Cashew nuts - 12-15
  4. Water - 1 cup

For palak paste
  1. Palak/Spinach leaves - 1 bunch
  2. Water to cover palak leaves - 6 cups

For curry
  1. Oil - 1 tbs
  2. Tomato, chopped - 1/4 cup
  3. Garam masala - 1/2 tsp
  4. Ginger, minced - 1 tbs
  5. Garlic , minced -1tbs
  6. Salt to taste
  7. Paneer cubes - 300gm
  8. Kasuri methi/dry fenugreek leaves - 1 tbs
  9. Creamy greek yougurt - 1 tbs

  1. Cook all the ingredients under onion paste till onion is translucent
  2. Grind it into a thick paste
  3. Boil water for spinach paste
  4. Add spinach to boiling water and cook for 4 minutes
  5. Right after 4 minutes move the spinach leaves to a tub of cold water or running tap water  to retain its bright green colour
  6. Grind the blanched spinach to a paste (yields around 1/4-1/2 cup spinach puree)
  7. For making curry, heat oil in a pan
  8. Saute ginger and garlic for 30 sec
  9. Add copped tomato and saute till tomato is soft and mushy
  10. Add onion paste and saute for 2 more minutes in medium low flame
  11. Add spinach paste and some water if the gravy is too thick
  12. Add salt, crushed kasuri methi and garam masala and mix well
  13. Add paneer pieces and cook for 1 or 2 minutes till paneer is cooked well
  14. Switch off the flame, and garnish palak paneer with creamy yogurt. Palak paneer is ready to be served.
Note: Original recipe called for cream or malai instead of  yogurt
The recipe is adapted from Spiceupthecurry site.

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