Palak Paneer

By , May 13, 2009

Palak Paneer

Palak paneer is a delicately flavored vegetable which is eaten with relish in North India. Palak paneer is a favorite Indian vegetable, which is both nourishing and delicious. It is a North Indian dish, which is popularly served with meals all over the country. Palak paneer is made of palonshak and paneer. Palanshak is the Indian name for spinach, and paneer is the Indian counterpart of cheese. However, paneer can also be substituted with tofu to suit individual taste.

PALAK PANEER RECIPE

Ingredients

Paneer – 500gms
Fresh spinach- two medium sized bunches
Fresh coriander- half a bunch
Cooking oil – 4 tsps
Onion- one large
Tomato- One large
Garlic paste-3tsps
Ginger paste- 1tsp
Coriander powder- 2 tsps
Cumin powder-1 tsp
Turmeric powder-1/2 tsp
Garam masala powder- 1 tsp
Butter- 1 tsp

Preparation

First cut the paneer into small ( about 1”) cubes.
Take a heavy bottomed pan and heat 2 tsps of cooking oil.
Stir-fry the paneer cubes till golden brown.
Remove and drain on a tissue. Keep paneer aside.
Add 2 spoons of oil in same pan and fry chopped or grinded onion till soft.
Add garlic and ginger paste and stir for a minute before mixing the tomato paste, freshly chopped coriander leaves, coriander powder, turmeric powder, cumin powder and garam masala powder.
Mix well and roast for a while.
Boil the spinach leaves and blend in a food processor after they cool down.
Add spinach paste to the mixture.
Now add the fried paneer cubes to the gravy and mix well, without crushing them.
Garnish with butter and serve hot with Indian rotis or parathas.

One Response to “Palak Paneer”

  1. Cheryl Jansch says:

    I am very interested in learning to cook Indian recipes, and am an experienced cook, but I am having trouble with the directions in the recipes on this site. Phrases like “for a while” and “add water” leave me confused. How long is “a while”? Will the ingredients being fried change color? Become translucent? How much water? A few drops? Two cups? Please write the directions as if the reader knows nothing about Indian cooking — I don’t want to ruin the ingredients and am not sure what consistancy the finished product is supposed to have! Thank you!

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