How to Make Palak Paneer
INGREDIENTS
- 5 Bunches Spinach Leaves
- 3 Green Chillies
- 200 gms Paneer
- 1 cup Chopped Onions
- 1 tsp Ginger Garlic Paste
- 1/4 cup Oil
- 3 tbsps Butter
- 1 tsp Ghee
- 3 tbsps Fresh Cream
- 1 tsp Cumin Seeds
- 3 Red Chillies
- 1 tsp Mirchi Powder
- 1 tsp Salt
- 1 tsp Coriander Powder
- 1 tsp Kasuri Methi (Dried Fenugreek leaves)
- 1 tsp Roasted Cumin Seeds Powder
- 1/2 tsp Garam Masala
- 150 ml Water
INSTRUCTIONS
Snip off Spinach Leaves, cook for 3-4 minutes in boiling water and put immediately into cold water. This will ensure that the Spinach Leaves do not change colour.
Make a smooth paste of the cooked Spinach and Green Chillies adding 1/4 cup of water.
Heat oil in a pan add Cumin Seeds and Red Chillies and fry.
hen fry onions until golden and mix Ginger Garlic paste and fry.
Add the Spinach paste, Mirchi Powder, Garam Masala, Coriander Powder, roasted Cumin Seeds Powder, Salt, and crushed Kasuri Methi and mix well. Cook covered on a medium flame until oil separates from the Spinach paste.
Add butter mix well and cook until the butter melts and gets mixed in with the Spinach.
Once the Oil separates, add 150 ml of hot water and let it become thick.
Then take Paneer pieces, soaked in lukewarm water for 15 minutes, and add to the Spinach paste and cook for 10 minutes without letting the pieces crumble.
Add 1 tsp Ghee for fragrance and Fresh Cream, if you like, and remove it from the fire. There you have Palak Paneer which has a restaurant taste.