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Palak Paneer - Spinach and Indian Cottage Cheese Gravy

Palak Paneer is one of the most popular Indian curries cooked with spinach and paneer (Indian cottage cheese). Make best palak paneer with this video recipe.


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Palak Paneer - Spinach and Indian Cottage Cheese Gravy

Prep Time = 15 minutes
Cook Time = 25 minutes
Total Time = 40 minutes
Category = Main
Cuisine = Indian
Serves = 4-5
Nutrition Info = 295 calories
Serving Size = 1 serving

RECIPE INGREDIENTS

» For The Palak/Spinach Puree //

» For making onion tomato mixture:

» For Palak Paneer Curry:

» For Garnish:


RECIPE INSTRUCTIONS

» How to Make Palak/Spinach Puree:

  1. Wash spinach leaves, and pat them dry. Boil 2.5 cups of water in a pan.
  2. Add spinach leaves to it and boil for 1 minute.
  3. Turn off the heat and let the spinach stay there for 1-2 minutes.
  4. Drain the excess water from the spinach with a slotted spoon. Reserve this spinach stock for the curry.
  5. Put ice cubes and water in a large bowl. Now add the blanched spinach leaves to ice water.
  6. Leave it in the ice bath for 2-3 minutes or until it is no longer warm. This will stop the cooking process, and retain the color and nutrients.
  7. Drain the leaves and add them to a blender.
  8. Blend into a smooth puree. (Add some reserved spinach stock if needed). Keep it aside.

» How To Make Palak Paneer Curry:

  1. Heat oil or butter in a pan.
  2. Add the cumin seeds and let them splutter.
  3. Add chopped chilies and sauté them for a minute.
  4. Add chopped onions, chopped ginger, and chopped garlic.
  5. Sauté them for 2-3 minutes and add cashews and chopped tomatoes.
  6. Stir well and saute the tomatoes till they are softened. Turn off the heat and let the mixture cool down.
  7. Add mixture to a blender jar and blend to make a smooth paste. (Add some reserved spinach stock if needed)
  8. Heat oil in the same pan. Once hot, add black cardamom, cloves, and peppercorns.
  9. Now add roasted cumin powder, Kasuri methi, coriander powder, turmeric powder, and red chili powder.
  10. Let them sauté for 30 seconds to 1 minute.
  11. Now add tomato-onion paste and stir well.
  12. Let it cook for 3-4 minutes, keep stirring occasionally.
  13. Add spinach puree and cook for 3 minutes. (You can also about to ? cup of the reserved spinach stock or water if you want semi-liquid gravy).
  14. Now add salt and mix well.
  15. Add fresh cream after 1 minute and mix well.
  16. Now add in the paneer cubes and mix gently.
  17. Let it cook on low heat for 2 minutes. Remove from heat.
  18. Garnish with ginger juliennes, fresh cream, and crumbled or grated paneer.
  19. Serve hot with garlic naan, stuffed paneer naan, paratha, or pulao.

RECIPE NOTES

  1. No notes for this recipe.

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