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Palak Paneer, prepared using palak or spinach puree and paneer cubes is one of the most widely prepared curry in India. This creamy, healthy and mildly spiced yet flavorful gravy pairs well with roti, phulka, chapati and naan.
Ingredients:
Palak Leaves – 3 big bunches
Fresh Paneer – 250 gms
Onions – 2
Tomato – 1
Green Chillies – 3
Ginger Garlic paste – 1 tsp
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/4 tsp
Garam Masala Powder – 1/2 tsp
Cashew nuts – 1 tbsp
Poppy Seeds – 1 tsp
Milk – 3 tbsps
Salt to taste
Oil – 4 tbsps
Method:
- Heat milk and soak cashew nuts and poppy seeds for 30 minutes.
- Heat 1 tbsp oil in a wok and fry chopped palak leaves until they shrink. Let it cool down.
- Heat remaining oil in a wok, add cumin seeds.
- When cumin seeds start sizzling, add chopped onions, green chillies and ginger garlic paste. Saute until onion turns translucent.
- Now add chopped tomatoes and saute until it is soft and mushy.
- Meanwhile, puree palak leaves.
- Add turmeric powder, garam masala powder, red chilli powder, coriander powder, cumin powder and salt.
- Add pureed palak. Mix well. Cook on medium flame for a few minutes.
- Blend cashew nuts and poppy seeds into smooth paste. Add this to palak.
- Cook for a 7-8 minutes.
- Meanwhile, add cubed paneer in boiling water. Add 1/4 tsp salt.
- When the paneer cubes turn soft, add them to palak. Mix well and cook for a couple of minutes.
- Serve hot with rotis/phulkas.
