Palak Paneer

Palak Paneer is dish that is much loved by all. The paneer has good proteins which is essential and for vegetarians paneer is one source by which they can ensure they get the their quota of proteins. We make it a must to have a paneer dish atleast once a month and Palak Paneer is top on the list of favourites when it comes to Paneer dishes!

This being winter, fresh palak leaves are available very easily. Just take care that these leaves are washed thoroughly before using them.

Ingredients:

300 gm Palak | Spinach

100 gm Paneer

1 Onion, medium sized, finely chopped

3 Tomatoes, medium sized

2 Green Chillies

1/2 " Adrak | Ginger

1 tsp Dhaniya | Coriander Powder

1/2 tsp Saunf | Fennel Powder

1/2 tsp Jeera | Cumin Powder

1/4 tsp Garam Masala Powder

1 tblsp Dhaniya | Coriander Leaves, finely chopped

1 tblsp Oil

1 tsp Curd, thick 

Method:

• Wash the palak leaves thoroughly. In a vessel add the palak leaves and sprinkle very little water and blanch them for about 2 minutes. Once they are cool, grind to make a fine paste. Keep aside.
• Make a fine paste of the tomatoes, green chillies and ginger. Keep aside.
• Cut the panner to 3/4 " cubes.
• In a kadhai, add the oil. When it is hot, add the tomato-chilli-ginger paste and mix well. 
• Add all the spice powders - dhaniya, saunf, jeera and garam masala - and mix well.
• Cook this tomato-chilli-ginger paste paste for about 3 minutes. We have added very little oil hence the oil will not separate even when the paste is cooked!
• Add the palak paste and salt. Mix well.
• Add the paneer cubes and mix gently. 
• Add water to adjust the gravy consistency as per your taste.
• Cover and cook for about 2 minutes so that all the flavour steeps inside the panner cubes.
• After 2 minutes, swutch off the flame.
• Transfer to a serving bowl and garnish with fresh dhania and thick curd. if you want to make this richer, you can also add cream|malai instead of the curd.
• Palak paneer can with Steamed Rice, Biryani | Pulav, Roti and Paratha.

We had Palak Panner with Khooba Roti and Rice. Hope you will love this and we will really appreciate if you share your experience of making Palak Paneer with us! 

Eat Healty..Stay Blessed...

We have used:
1. Mother Dairy Paneer
2. Borges Olive Oil - Light

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.