Palak Paneer Recipe | Cottage Cheese In Spinach Gravy
Try this healthy and mouth watering Palak Paneer Recipe which is quick to make on a weeknight and all it takes is 20 minutes. Serve it with Phulkas, Jeera Pulao and Lacha Pyaz for a delicious lunch or dinner.
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.
Here are a few other Paneer gravy recipes that might interest you:
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.
- 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 For seasoning
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 Bay leaf (tej patta)
- 1 inch Cinnamon Stick (Dalchini)
- 2 tablespoons Fresh cream
- 1 tablespoon Butter (Salted)
How to make Palak Paneer Recipe | Cottage Cheese In Spinach Gravy
To begin making the Palak Paneer Recipe, first pick the palak leaves and wash them thrice. Chop the washed leaves and keep them aside.
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.
Add the chopped spinach, salt to taste - give it a stir and add one tablespoon of water.
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.
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
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.
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.
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.