I am a big fan of North Indian (especially Punjabi dishes) dishes and cook North Indian dishes at least twice a week. I learnt all South Indian dishes from my mother and North Indian dishes from my aunty who is an expert in cooking various dishes. Palak Paneer is a very popular Indian dish that goes well with all Indian Breads and flavored rice. This is one of my family’s favorite. Today let us learn how to make palak paneer following this easy recipe.
Cut paneer into cubes and shallow fry it slightly in very less oil. Keep it aside. Check out my homemade paneer recipe.
Discard the thick stems of spinach and use the leaves alone.
Bring water to boil. Add spinach leaves and cook uncovered for 3-4 minutes. Once it cools, grind it to a smooth paste with green chilli and keep it aside. Our spinach/palak puree is ready.
Heat oil in a pan, add cumin seeds/jeera, cinnamon and cloves. When jeera sizzles, add finely chopped onions, garlic and saute until onion turns golden brown. Add a little salt to speed up the process. Continuous stirring is necessary for the onions to brown evenly.
Add ginger-garlic paste and saute for a few more minutes or until the raw smell goes.
Add tomatoes, all the spice powder, turmeric powder and salt needed.
Cook until tomatoes becomes mushy and oil oozes out. (See the picture of the cooked tomatoes below-you must cook it like that). Do not add water without cooking the tomatoes well.
Add the palak/spinach puree and cook uncovered in medium or low flame for 5-6 minutes.
Once the spinach is cooked well, add the cubed paneer pieces and cook for another 2-3 minutes.
Add 1/2 of water (You can use the water in which you cooked spinach leaves) and cook simmered until everything gets blended well. If the gravy becomes thick, add little more water and adjust the consistency. Check for salt.
Garnish with fresh cream and serve.
|Phulka with palak paneer|
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