Archana's Kitchen

Palak Paneer Recipe | Cottage Cheese In Spinach Gravy

March 11, 2021

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Palak Paneer Recipe | Cottage Cheese In Spinach Gravy - Recipe image with step-by-step cooking instructions
Time:Prep: 20 M|Cook: 40 M|Total: 1h 0min
Makes:4 Servings
Meal:Dinner
Cuisine:Punjabi

Palak Paneer Recipe (Cottage Cheese In Spinach Gravy) is a preparation of spinach that is steamed, pureed and simmered along with subtle spices and cottage cheese (paneer) .  

Palak Paneer is one of my favourite dishes ever since I was a child and now its my children's favourite as well. Along with the richness of protein in the paneer and vitamins and minerals in the spinach, it makes it a wholesome, healthy and low fat dish.

Serve the Palak Paneer Recipe along with hot Phulkas, Jeera pulao and Dal Makhani for a delicious lunch or dinner.

Here are a few other Paneer gravy recipes that might interest you:

  1. Quick Honeyed Paneer Recipe - No Onion No Garlic Recipe
  2. Spinach Paneer Kofta Curry Recipe
  3. Paneer Jalfrezi Recipe

Watch video recipe of Palak Paneer Recipe | Cottage Cheese In Spinach Gravy


Ingredients

For seasoning

    200 grams Paneer (Homemade Cottage Cheese), cut into cubes
    500 grams Spinach Leaves (Palak), washed and chopped
    1 tablespoon Ghee
    2 cloves Garlic, finely chopped
    1 inch Ginger, finely chopped
    1 Tomato, chopped
    2 Green Chillies, slit
    1 teaspoon Cumin powder (Jeera)
    1/4 teaspoon Turmeric powder (Haldi)
    1 teaspoon Garam masala powder
    Salt, to taste
    1/2 teaspoon Cumin seeds (Jeera)
    1 Bay leaf (tej patta)
    1 inch Cinnamon Stick (Dalchini)
    2 tablespoons Fresh cream
    1 tablespoon Butter (Salted)

Instructions for Palak Paneer Recipe | Cottage Cheese In Spinach Gravy

    1

    To begin making the Palak Paneer Recipe, first pick the palak leaves and wash them thrice. Chop the washed leaves and keep them aside.

    2

    Heat ghee Into the pressure cooker over medium heat; add the ginger, garlic, tomatoes, green chillies, cumin powder, turmeric powder, garam masala powder. Saute for a few seconds until the tomatoes turn slightly soft.

    3

    Add the chopped spinach, salt to taste - give it a stir and add one tablespoon of water. 

    4

    Cover the pressure cooker and cook the palak for just one whistle. After one whistle, turn off the heat and release the pressure immediately by using a fork and lifting the weight or by placing the cooker under cold running water.

    5

    We release the pressure immediately, so that we retain the fresh green colour of palak. Open the cooker and allow the palak to cool completely

    6

    Once cooled, pulse the palak in the blender to make a smooth pure. You can also choose to mash the spinach with a masher to give it a different texture as well. 

    7

    Melt the butter in a frying pan on medium heat; add cumin seeds, cinnamon stick and bay leaf. Saute the ingredients for a few seconds.  Next stir in the palak, cream and the diced paneer.  Check the salt and adjust accordingly to taste.

    8

    When you are ready to serve, give the palak paneer a brisk boil for 3 to 4 minutes and turn off the heat. Transfer the Palak Paneer  to a serving dish and serve hot.

    9

    Serve the Palak Paneer Recipe along with hot PhulkasJeera pulao and Dal Makhani for a delicious lunch or dinner.

Editor's Notes:

Note: The Video recipe of the Palak Paneer will show you how to make this recipe in one single pot. I have used the pressure cooker to make this dish. But you can also use a heavy bottomed pan to make the dish similar to the video recipe. And then use a hand blender to pulse to the texture that you like.



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