Palak paneer recipe – Indian cottage cheese in smooth creamy delicious spinach gravy.
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Preparation Time: 15 Mins
Cooking Time: 25 Mins
Total Time: 40 Mins
Serve: 2
Ingredients:
2 cups paneer (Cottage Cheese) cubes
6 cups washed and chopped spinach (palak) leaves
1 tsp garlic (lehsun) paste
1 tsp ginger(adrak) paste
2 small cups Onion paste
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp garam masala
1/4 cup fresh cream (Malai)
1/4 cup Tomato paste
2 tsp oil
1 tsp butter (Optional)
Salt to taste
Recipe:
1. Boil 4 cups of water and cook the spinach leaves in it till tender. Take care that
the leaves do not loose its colour - one best thing you can do is that do not cover
it with a lid while cooking.
2. Remove from flame and drain. Blend to a smooth purée.
3. Heat the oil and butter (Optional) in a pan and add the onion paste, ginger paste,
garlic paste and tomato paste to it.
4. Sauté for sometime till the mixture leaves oil and then add the spinach purée and
salt. Stir for about 1 minute.
5. Add the paneer cubes, dried fenugreek leaves, Garam masala, fresh cream (malai)
and bring to a boil.
6. Grate some Paneer and Garnish over the curry. Serve hot.
Can be served with Hot Rotis, Paratha and Naans.
Video Link -->
Preparation Time: 15 Mins
Cooking Time: 25 Mins
Total Time: 40 Mins
Serve: 2
Ingredients:
2 cups paneer (Cottage Cheese) cubes
6 cups washed and chopped spinach (palak) leaves
1 tsp garlic (lehsun) paste
1 tsp ginger(adrak) paste
2 small cups Onion paste
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp garam masala
1/4 cup fresh cream (Malai)
1/4 cup Tomato paste
2 tsp oil
1 tsp butter (Optional)
Salt to taste
Recipe:
1. Boil 4 cups of water and cook the spinach leaves in it till tender. Take care that
the leaves do not loose its colour - one best thing you can do is that do not cover
it with a lid while cooking.
2. Remove from flame and drain. Blend to a smooth purée.
3. Heat the oil and butter (Optional) in a pan and add the onion paste, ginger paste,
garlic paste and tomato paste to it.
4. Sauté for sometime till the mixture leaves oil and then add the spinach purée and
salt. Stir for about 1 minute.
5. Add the paneer cubes, dried fenugreek leaves, Garam masala, fresh cream (malai)
and bring to a boil.
6. Grate some Paneer and Garnish over the curry. Serve hot.
Can be served with Hot Rotis, Paratha and Naans.
Nutrient
values :
Energy
|
730 cal
|
Protein
|
27.8 g
|
Carbohydrates
|
27.7 g
|
Fiber
|
5.9 g
|
Fat
|
56.6 g
|
Cholesterol
|
3.8 mg
|
Sodium
|
146.8 mg
|
@ Manali' s Recipes
Nice one
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