Recipe – Palak Paneer

Aviary Photo_131479066597011269

Prep Time: 10 minutes

Cooking Time: 15 Minutes

Serves: 4

Ingredients

  • Spinach (Palak): washed and chopped, 3 cups
  • Paneer: Cut into 1 inch square cubes, 1 cup (300 grams)
  • Ginger: chopped, 1 teaspoon
  • Green chili: chopped, 1 teaspoon
  • Butter or ghee or oil: 2 tablespoon
  • Water: As required
  • Cumin Seeds: ½ Teaspoon
  • Cashew (Kaju): 7-8
  • Poppy seeds(khasakhas): 1/2 Tablespoon
  • Milk cream: ¼ Cup
  • Fresh Coriander leaves: 1 Tablespoon
  • Salt: 1 1/2 Teaspoon or to taste
  • Black pepper powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Clove (laung): 1
  • Green cardamom (elaichi): 1
  • Cinnamon stick (dalchini): 1 inch

Method

  • Soak poppy seeds and cashew nuts in 1/4 cup of water for 10 minutes. Blend into paste using the soaked water.
  • Blend spinach with ginger and green chili into smooth puree and keep aside.
  • Heat oil in a pan. add the paneer cubed and roast the paneer cubes till light brown spots. Take them out and keep aside.
  • In the remaining oil, add cumin seeds, clove, cardamom, cinnamom stick. Sauté for 2 minutes.
  • Add spinach puree and salt. Stir well and cover with lid. Cook it for 4-5 minutes or till the raw smell of spinach is gone.
  • Remove the lid and add cashew-poppy seeds’ paste, black pepper powder, garam masala power. Stir well and cook it for another 3-4 minutes.
  • Add paneer cubes and milk cream. Fold the paneer cubes gently in the spinach gravy. Cover it for 2 minutes.
  • Turn off the heat. Add coriander leaves and serve.

Cook’s Note

  • You may use sesame seeds instead of poppy seeds.

 

 

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