Palak Paneer Recipe
Embark on a flavor-packed journey through the heart of Indian cuisine with Palak Paneer. DesiStreetFoods welcomes you to uncover the secrets of creating the perfect Palak Paneer – a delightful fusion of succulent paneer and vibrant spinach. In this culinary exploration, we'll not only dive into the rich history of Palak Paneer but also guide you through a step-by-step recipe, ensuring a delectable experience. Let's explore why this dish has become a household favorite and where to find the most authentic Palak Paneer near you. Discover the fame of Palak Paneer from the bustling streets of Delhi to the cultural kitchens of Jaipur. DesiStreetFoods brings you the authentic taste of this regional gem, capturing the essence of its popularity both in homes and eateries. Wondering where to find the best Palak Paneer near you? Stay tuned!
Equipment
- 1 x Pressure Cooker
- 1 x Grinder
- 1 x wok
- 1 x spatula
- 1 x Bowl
- Spoons
Ingredients
- 300 grams spinach
- 1 ½ medium tomato
- 6 garlic cloves 3 whole and 3 finely chopped
- 1 inch ginger
- 2 green chili
- 2 tablespoon oil
- 1 large onion finely chopped
- Water as needed
- 1 tspn garam masala
- 1/4 tspn turmeric powder
- 1/4 tspn red chili powder or to taste
- salt to taste
- 2-3 tbsps cream or adjust to taste
- 230 grams of paneer cut into cubes
- 1/2 tbsp of kasuri methi crushed dried fenugreek leaves
- lemon juice to taste
Instructions
How to Make Palak Paneer.
- Take a Bowl and wash the spinach thoroughly.
- To a pressure cooker and boil water
- Add a little salt and then spinach leaves to it.
- Boil till 2 whistle
- Take them out and put them in ice-cold water.
- Take a blender or grinder, and add the boiled spinach along with tomato, 3 cloves of garlic, ginger and green chilli.
- Grind to a smooth paste and set aside.
- Heat a Wok(kadai) on medium heat.
- Add the oil and then add the remaining 2 cloves of chopped garlic.
- Sauté for a few minutes until golden brown.
- Then add the chopped onions.
- Cook the onion for 3 minutes until soft.
- Add in the prepared spinach puree and mix. Also, add around 1/2 cup water at the point.
- Cover the wok with light and let it cook for 10 minutes on medium heat.
- Stir at regular intervals to avoid sticking at the bottom.
- Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder and salt. Mix well and cook for 2 minutes.
- Then add cream and mix well.
- Now add paneer and mix.
- Let the curry cook for 3 to 4 minutes. Switch off the flame, add lemon juice and kasuri methi and mix.
- Serve palak paneer hot with naan or roti or rice.
Video
Notes
Choose spinach which does not have holes in the leaf.