Palak Paneer Recipe Ingredients:
- Spinach – 250 grams
- Cottage Cheese – 150 grams, cut in pieces
- Onion – 2, finely chopped
- Tomatoes – 2, finely chopped
- Garlic – 5 to 6 cloves
- Ginger – 1 small piece, finely cut into length
- Green chili – 1, finely chopped
- Asafoetida – 1/4 teaspoon
- Red chili powder – ½ teaspoon
- Coriander Powder – 1 teaspoon
- Turmeric Powder – ½ teaspoon
- Sugar – ½ teaspoon
- Salt – as per taste
- Desi Ghee – 4 tbsp
- Fresh cream or cream – ½ cup
- Cloves -4
- Cinnamon – 1 small piece
- Bay leaf – 1
- Ginger Flakes – For Garnishing
Instructions:
- To make palak paneer, cut the spinach leaves and wash it 2-3 times with water to remove all the soil.
- Put the washed and chopped spinach in an open pot and boil it and also add ½ teaspoon of sugar to the spinach.
- Boil the spinach for 4 to 5 minutes.
- After boiling trant the spinach in cold water and keep it for a while and then filter the water.
- Finely grind the spinach in the mixer and keep it aside.
- Now add desi ghee in a pan and turn on the gas. Fry cloves, cinnamon and bay leaves in hot ghee.
- Lower the flame and add chopped ginger and garlic buds to the pan, roast for 2 to 3 minutes.
- On medium heat, add the onion and fry until finely browned and add finely chopped tomatoes and chopped green chilies.
- After onion tomato masala starts leaving oil, add coriander powder, asafoetida, turmeric powder and red chilli powder and 1 tbsp of water to the wok.
- After frying the masala, add the spinach puree in the pan and cook on low heat for 5 to 7 minutes.
- Add fresh cream in the pan and cook on low heat for 2 to 3 minutes.
- Cut the paneer into slices (triangle or square shape) and add it to the pan and also add salt as per taste.
- Cook the pan on low heat for 7 to 8 minutes. Turn off the gas when palak paneer is ready.
- Garnish with ginger flakes and serve hot palak paneer with roti or paratha.
