AuthorPooja SundariaCategoryCurryHello lovely peoples! I hope you all are well. The weekend is around the corner and today I am going to share this beautiful and deliciously aromatic, silky Palak Paneer.
Simple and so comforting: Palak paneer is a popular North Indian dish of Indian-style cottage cheese mixed with a creamy spinach sauce, infused with earthy spices.
Palak Paneer is such a staple curry in north India. It’s one of the most commonly made paneer dishes in Indian homes and restaurants. You can eat this delicious Palak paneer very well with roti, naan, or even rice. Vegan folks can replace paneer with tofu in this curry and it tastes also good with that. This rustic and homemade restaurant-style perfect for the lunch meal. It's full of flavours, vegetarian friendly, and also gluten-free.
Palak aka spinach is one of the most nutritious leafy green vegetables and good sources of fibbers too. Spinach is low in carb, good for weight loss. It's good to add green to your daily diet. At this time, you need to take care of yourself and your family. Good food always gives positive vibes and energy. Palak is spinach and Paneer is Indian cottage cheese, and the combination of both makes this beautiful green curry gravy - Palak Paneer.
It is a magical green curry with spinach as its sauce and paneer cubes simmered in it along with a few spices. It's an easy authentic Indian curry recipe, perfect for both lunch or dinner time.
Enjoy. Stay healthy, stay humble!
Ingredients
Instructions
Wash and clean the spinach leaves.
Boil water in a deep pan with salt and add spinach leaves in boiled water for 2 mins.
Now drain and strain it immediately and pour cold water over it. This helps in preserving the spinach green colour.
Now all boiled and strained leaves blend it in the mixer jar and make a smooth puree and keep aside.
Heat oil in a pan add cumin seeds in hot oil, whole dry red chili, onion, cashew nuts and stir until onion becomes golden brown.
Now add chopped tomato stir till becoming soft.
Add green chili paste, Ginger-Garlic paste, red chili powder, garam masala, crushed Kasuri methi, salt and cook till oil separated.
Remove from the pan and let it cool down then blend prepared onion mixture in the mixer jar and make a smooth paste.
Now add both pastes in the same pan and cook for 5 minutes or till boil.
Add fried paneer, mix well and cook again for few minutes. Now switch off the flame.
Serve with Naan, Roti, Rice.
Ingredients
Directions
Wash and clean the spinach leaves.
Boil water in a deep pan with salt and add spinach leaves in boiled water for 2 mins.
Now drain and strain it immediately and pour cold water over it. This helps in preserving the spinach green colour.
Now all boiled and strained leaves blend it in the mixer jar and make a smooth puree and keep aside.
Heat oil in a pan add cumin seeds in hot oil, whole dry red chili, onion, cashew nuts and stir until onion becomes golden brown.
Now add chopped tomato stir till becoming soft.
Add green chili paste, Ginger-Garlic paste, red chili powder, garam masala, crushed Kasuri methi, salt and cook till oil separated.
Remove from the pan and let it cool down then blend prepared onion mixture in the mixer jar and make a smooth paste.
Now add both pastes in the same pan and cook for 5 minutes or till boil.
Add fried paneer, mix well and cook again for few minutes. Now switch off the flame.
Serve with Naan, Roti, Rice.