Punjabi palak paneer recipe
This punjabi palak paneer recipe is the most popular palak dish in india, where tender cottage cheese is simmered in tasty delicious palak gravy flavoured with a few indian spices and lots of creams.
Ingredients
For Blanching Palak Paneer Ingredients
- 2 to 3 cup water.
- 1 tbsp salt
- 1 tbsp vinegar
- 500 gm or 2 bunch of fresh spinach or palak leaves.
Other Ingredients For Palak Paneer
- 3 to 4 tbsp oil or butter
- 1 tsp cumin seed or jeera.
- 2 to 3 chopped green chilli or hari mirch.
- 1 medium size finely chopped onion.
- 2 small size finely chopped tomatoes [optional].
- 1 tbsp ginger-garlic Paste or adrak lahsun paste.
- 200 to 250 gm fresh cottage cheese or paneer cube.
- 1 tsp red chilli powder.
- 1 tsp coriander powder.
- 3 tbsp cream.
- salt to taste.
- 1 tsp dry fenugreek or kasuri methi [optional]
- 8-10 water soaked cashew nut [optional].
Instructions
- How to make palak paneer
- At first, for blanching palak leaves pluck young spinach or palak leaves from stems and rinse them in running water.
- Now, to prepare palak paste you can do it in two ways either frying or blanching palak leaves.
- For frying, add oil in a pan and fry both palak and green chili 2-3 min in medium flame until the raw smell goes away.
- Now for blanching, add palak leaves in a mixture of hot water vinegar, salt,
- Then add the Palak Leaves and stir up to 2 to 3 min in medium flame.
- Next, take palak leaves out gently and immediately immerse them into icy water for another 2 min.
- After that, blend fry or blanch Palak leaves and make a smooth paste for palak paneer gravy.
- Now for cooking palak paneer restaurant-style, heat a few tablespoons of butter in a pan.
- Saute cumin seed, chopped ginger-garlic for some time in medium flame.
- Then, add chopped green chili, and onions & saute in medium flame until the onion is slightly golden brown.
- If you want to use chopped tomatoes add them now & fry on medium to low flame until it becomes soft & mushy. [optional]
- After that, add smooth palak puree, a pinch of salt, red chilli powder, coriander powder, cook for some time until the raw aroma of spices goes away
- If water is required add a dash of water, then simmer the gravy for some time.
- Now, add cottage cheese aka paneer cube to this palak paneer gravy mix everything for another 2 min on low flame.
- Furthermore, add a few tablespoons of cream, and gently mix everything without breaking the paneer for some time on low flame.
- Finally, our punjabi palak paneer recipe is ready and now serves hot with Indian naan, roti, fried rice, and jeera rice.
Video
Notes
Palak Paneer Recipe Note
- If you are going to use cashew nut then make sure soak them in hot water for up to 20 to 30 min before preparing your palak paneer recipe
- Frying or blanching whatever method you follow don’t over fry or over blanch palak leaves more than 2-3 min otherwise palak leaves lost all their textures.
- if you are vegan or have any type of allergic to dairy products, then add tofu instead of paneer and skip cream entirely or use coconut cream
Nutrition
Serving: 4g | Calories: 792kcal | Carbohydrates: 38g | Protein: 47g | Fat: 52g | Saturated Fat: 18g | Polyunsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 2493mg | Fiber: 8g | Sugar: 9g