PALAK PANEER (SPINACH AND COTTAGE CHEESE)

Another hot favorite North Indian dish! This mildly flavored dish is super healthy too. If Paneer is not on hand or you want a dairy-free option you can also use tofu or veggies like cauliflower or potato.

INGREDIENTS
  • 500 gmsPaneer (look below for recipe to
    make your own Paneer)
  • 2 medium-sized bunches of fresh spinach
    (approximately 1 lb or 500 gms)
  • 1/2 bunch fresh fenugreek leaves
    (approximately 1/4 lb or 125 gms)
  • 4 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 large onion chopped fine
  • 1 large tomato diced
  • 2 tsps garlic paste
  • 1 tsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • Salt to taste
  • 1 tbsp of butter to garnish
PREPARATION
  • Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
  • Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
  • Add the ginger and garlic pastes and fry for a minute.
  • Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garammasalapowders and mix well. Add salt to taste and mix well.
  • Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
  • Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
  • Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).

Give Us Feedback
x

Give us Feedback and we will get back to you as soon as possible.