Palak Paneer is a delicious, North Indian dish. This curry makes a great combi with rotis, naan or hot steamed rice.
|3 bunch||Palak(washed and finely cut)|
|250 g||Paneer (cubed)|
|1 no||Onion (finely chopped)|
|4 nos||Green chili (finely chopped)|
|4 nos||Green chili (slit open)|
|2 nos||Tomatoes (ripe and juicy)|
|1 tsp||Ginger & garlic paste|
|1 tsp||Kasoori methi powder|
|1 tsp||Red chili powder|
|1 tsp||Turmeric powder|
|1 tsp||Cumin seeds|
|1 tsp||Corainder powder|
|Salt (as per taste)|
|1 cup||Palak water|
- Boil palak (don’t add water) and 4 green chillies for 10 mts on low heat. Drain ½ glass of water (released from palak while boiling) and keep it aside.
- Cool and grind the palak to a fine paste.
- Blanch tomatoes in hot water, peel it and make a fine paste.
- Fry the diced paneer in ghee till golden brown.
- Add oil in a heavy bottomed vessel and add cumin seeds and let them splutter. Add the onions and green chillies sauté them till light brown.
- Add ginger garlic paste and fry further for 3 minutes
- Add the tomato paste and let it cook for 5 mts on medium heat. Add the palak paste and let it cook further for another 5 mts.
- Add the fried paneer cubes and combine. Cook covered on low heat for 3 mts. Add the palak water, red chilly powder and salt and cook on medium heat for 10-12 mts.
- Add garam masala pwd ,coriander pwd, kasuri methi(optional), a slice of cheese and mix well.
- Reduce flame, cover and cook for 2 mts.