Palak Panner is the most loved dish in north indian cuisine. It is a purely vegetarian dish, consisting of panner in a thick pureed spinach.
Let's see a quick recipe to make this dish!
Ingredients Required:
Spinach: 250 grams
Paneer: 200 grams
Oil: 5 tbsp
Cumin Seeds: 1/2 tsp
Onion: 1 large
Green Chilli: 3
Ginger Parlic Paste: 1 tbsp
Tomato: 1 large
Tumeric Powder: 1/2 tsp
Kashmiri Chilli Powder: 1 tsp
Coriander powder: 1/2 tsp
Jeera Powder: 1/2 tsp
Garam Masala Powder: 1/2 tsp
Cream: 3-4 tbsp
Instructions:
Boil the water in a pan, add fresh and washed palak. Cook it for 2 mins or until leaves becomes soft and light green.
Drain the excess water from blanched spinach and keep aside.
In a kadhai, add 3 tbsp oil. Once the oil is slightly hot, add cumin seeds. Let them splutter.
Add the choppes onions, green chilli and ginger garlic paste. Saute them well until onion becomes light brown.
Now add chopped tomatoes and close the lid. Cook this for 10 mins on low flame.
Once the mix is cooked, switch off the gas and let it cool.
Now take a mixer grinder, add the cooked onion tomato mix along with blanched spinach. Grind it into a fine paste adding 1/4 cup water.
Take a Kadhai and add 2 tbsp oil in it.
Add all the spices mentioned in the ingredients section, mix them with oil on a low flame. Make sure spices are not burnt.
Add the grinded paste, add 1/4 cup water and mix the entire gravy very well so that all the spices are infused in it. Cover the lid, cook it for 3 mins on low flame.
Once the gravy is well cooked, add 2 tbsp cream, salt and garam masala powder.
Add paneer cubes, close the lid and cook for 2 more mins. Make sure you are using soft paneer. If your paneer is hard, keep it in warm water for 10 mins before adding into gravy.
Transfer the palak paneer in a serving dish, add 1 tbsp cream and serve it with Chapati/ butter naan.
If you understand Malayalam language, here is a quick video that you can follow:
Tad-aaa! Your yummy Palak Paneer is ready to serve! Try it out and enjoy with friends and family.
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