Manjusha's Palak Paneer
40 mins
Palak Paneer is a recipe of UP and very popular in UP, Pujab and many parts of India. There is one thing in my recipe which makes it special. I add some heavy cream at the end and this adds a rich creamy taste to this recipe. Palak Paneer goes well with roti and naan.
Bharati
1 person made this
Ingredients
Serves: 4
- 4 cups Spinach Leaves (cleaned)
- 3 teaspoons Oil
- 1/2 teaspoon Cumin Seeds
- 10 Cloves
- 5 cm piece Cinnamon Stick
- 3 Cardamom
- 2 teaspoons Chopped Garlic
- 1 cup Chopped Onion
- 1 teaspoons Salt
- 1/4 teaspoon Turmeric Powder
- 1 teaspoons Chopped Ginger
- 1 cup Chopped Tomato
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 2 pinches Nutmeg Powder
- 1/2 teaspoon Red Chilli Powder
- 1 teaspoon Fenugreek Leaves Powder
- 2 teaspoons Chopped Green Chillies
- 1 Cup Paneer Cubes
- 1/2 cup Cream
Directions
Prep:20min ›
Cook:20min ›
Ready in:40min
- Heat water and add spinach leaves into the water and cook it for 2 minutes. This helps spinach to cook fast and gives a fine spinach paste. Now separate spinach from water and let it cool. Now put this spinach into a blender and make a fine paste.
- In a pan, add oil and when the oil is heating add cumin seeds, cloves, cinnamon stick, and cardomom and let it splatter. Add garlic and onion; fry till golden brown.
- Season with salt, and add ginger and turmeric. Stir in chopped tomato, cumin powder and coriander powder, nutmeg powder; cook it on medium flame till the tomatoes are totally dissolved in it. Add chilli powder, fenugreek leaf powder and green chillies and cook it for 2 minutes. Now add palak paste and cook it till the oil oozes out.
- Stir paneer into this palak, and let it simmer for 3 mins. Finally add cream to it to give a rich taste.
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Reviews in English (1)
1
Thanks for sharing this. I have made this before but one difference i saw in your recipe was abt the fenugreek powder. will give this try again. - 01 Dec 2010
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