Palak Paneer

by Tarla Dalal

Added to 19 cookbooks
This recipe has been viewed 13808 times

Palak or saag is one of the favourite leafy vegetables in north Indian households. They use the versatile palak in a variety of preparations such as raita, gravy and even kofta!

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Preparation Time: 15 minutes
Cooking Time: 25 minutes

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Ingredients

2 cups paneer (cottagte cheese) cubes
6 cups washed and chopped spinach (palak) leaves
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp punjabi garam masala
1 tsp sugar
1/4 cup cream
1/4 cup finely chopped tomatoes
1/4 tsp black salt (sanchal)
2 tsp oil
1 tsp butter
salt to taste

For the white gravy
1 cup sliced onions
3 tbsp cashewnuts (kaju)
1 tbsp melon seeds (charmagaz)
2 green chillies

Method

For the white gravy

Combine all the ingredients with 1 cup of water and simmer for about 15 minutes.
Cool and blend to a smooth paste. Keep aside.

How to proceed

Boil 4 cups of water with salt and cook the spinach leaves in it till tender. Take care not to loose colour of the leaves.
Remove from flame and drain. Blend to a smooth purée.
Heat the oil and butter in a pan and add the ginger, garlic and tomatoes to it.
Sauté for sometime till the mixture leaves oil and then add the white gravy, spinach purée, black salt and salt. Stir for about 1 minute.
Add the paneer cubes, dried fenugreek leaves, Punjabi garam masala, sugar and cream and bring to a boil.
Serve hot.

RECIPE SOURCE : Punjabi Subzis