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Ingredients
- Serves 2 people
spinach puree:
250 g spinach (roughly chopped)
2 green chilies (roughly chopped)
2 garlic cloves (roughly chopped)
4 g ginger (roughly chopped)
2 L + 500 ml water
salt to taste
12 cubes ice
palak paneer:
10 g ghee (clarified butter) or butter
5 g cumin seeds
1 bay leaf
150 g white onion (finely diced)
10 g garlic (finely chopped)
150 g tomatoes (finely diced)
3 g turmeric powder
5 g red chili powder
5 g garam masala powder
250 g paneer (cut into ½ inch cubes)
20 g heavy cream
3 g kasoori methi leaves (dry fenugreek leaves)
8 to 10 g salt
garnish:
10 g heavy cream
5 g ginger (julienne/finely sliced, lengthwise)
3 lime wedges or slices
Recipe Courtesy of
Asian Food Network
Asian Food Network
Palak Paneer
This beloved vegetarian dish is made with fresh Indian cottage cheese called Paneer and spinach (called Palak). It is enjoyed all over India for its wholesome flavour and texture. Palak Paneer has become as famous as it is today because of its rich and creamy spinach-based sauce which is flavoured with onions, tomatoes, and cumin. The pillowy-soft Paneer adds another element of decadence to the dish.
- Medium
- 30 min
- 20 min
- 15 min
- 4 steps
- 23 Ingredients
- Medium
- 4 steps
- 23 Ingredients
- 30 min
- 20 min
- 15 min
Instructions
-
Blanche the spinach
- Rinse the spinach leaves very well in running water. Pick through the spinach and discard the thick stems.
- In a large pot on a high flame, add 2 liters of water and about 8 – 10 g of salt. In a bowl, mix the 500 ml of water and ice. Set aside.
- Once the water is at a rolling boil, add the spinach leaves and cook for 20-30 seconds or until soft.
- Take the spinach leaves out of the water and transfer them to the ice water. This will stop the spinach from cooking further and will retain the bright green colour.
- Drain the spinach from the ice water and set aside.
-
Make spinach puree
- In a blender, add the cooked spinach along with garlic, ginger, and green chilies.
- Blend to a smooth puree.
-
Make Palak Paneer base masala
- In a wide pot on a medium flame, add the ghee. Once the ghee is hot, add the cumin seeds and cook them until you hear the cumin seeds spluttering or for about 1 minute.
- Add the bay leaf and cook for another minute.
- Add the onions to the spices and cook until golden brown.
- Add the garlic and cook it until the raw aroma goes away or for about 2 minutes.
- Add the tomatoes and cook until soft or for about 5-6 minutes.
- Once the tomatoes are soft and you see fat releasing from the side, add the turmeric, red chili, and garam masala powders.
- Cook this mixture for 2 more minutes.
-
Make Palak Paneer
- In the same pot as the base masala, add the spinach puree, and mix well.
- Add 200 ml of water and cook until the spinach puree cooks or for about 6-7 minutes.
- Sprinkle some salt on the cubes of paneer, add them to the cooked puree and cook for 2 minutes.
- Turn the heat off and add the Kasoori Methi. Finish the Palak Paneer with heavy cream.
Plate and Serve!
Transfer the Palak Paneer to a serving bowl. Drizzle heavy cream over the Palak Paneer and garnish with chopped coriander and julienne of ginger.
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Ingredients
- Serves 2 people
-
spinach puree:
250 g spinach (roughly chopped)
-
2 green chilies (roughly chopped)
-
2 garlic cloves (roughly chopped)
-
4 g ginger (roughly chopped)
-
2 L + 500 ml water
-
salt to taste
-
12 cubes ice
-
palak paneer:
10 g ghee (clarified butter) or butter
-
5 g cumin seeds
-
1 bay leaf
-
150 g white onion (finely diced)
-
10 g garlic (finely chopped)
-
150 g tomatoes (finely diced)
-
3 g turmeric powder
-
5 g red chili powder
-
5 g garam masala powder
-
250 g paneer (cut into ½ inch cubes)
-
20 g heavy cream
-
3 g kasoori methi leaves (dry fenugreek leaves)
-
8 to 10 g salt
-
garnish:
10 g heavy cream
-
5 g ginger (julienne/finely sliced, lengthwise)
-
3 lime wedges or slices
Nutrition
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