Pudina Palak Paneer is just an unusual combination which is worth trying. Any palak gravy includes spinach & coriander duo, and adding a touch of fresh pudina / mint leaves gives this regular palak gravy, a pretty unique taste which makes your guest go wow….I’ve got a two mint fans at home who normally don’t prefer palak paneer aka hulk gravy as they call it 😛 …. asked for second serve! I hope you all will like it too… something different for change!
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|Ingredients for grinding (palak paste)|
|Spinach||1 cup (tightly packed)|
|Mint leaves||1/4 cup (tightly packed)|
|Coriander leaves||1/4 cup (tightly packed)|
|Green Chillies||4 (spicy variety)|
|Cumin seeds||1/2 teaspoon|
|Ingredients for cashew paste|
|Milk (I used low fat)||1/2 cup|
|Ingredients for the gravy|
|Paneer||20 pieces (cubed)|
|Onion||1 cup (finely chopped)|
|Tomato||1/2 cup (chopped)|
|Ginger Garlic paste||1 teaspoon|
|Cumin seeds||1 teaspoon|
|Turmeric powder||1/4 teaspoon|
|Red Chilli powder (i used kashmiri chilli powder)||1 teaspoon|
|Coriander powder||2 teaspoons|
|Garam masala powder||1/2 teaspoon|
|Salt||1 & 1/2 teaspoon|
|Ghee / butter (optional)||1/2 teaspoon|
To start with lets make the palak paste using all ingredients from Table- 1….
Grind the spinach, mint, coriander leaves along with green chilies and cumin seeds. You can add water to run your mixer. Make a paste or semi light puree and keep this aside.
Heat oil in a pan, splutter cumin seeds and immediately add the ginger garlic paste.
Saute the ginger garlic paste in that hot oil for sometimes until they turn to light brown color.
Add in chopped onions and fry along till they becomes light golden and turn slightly crisp.
Now add in chopped tomatoes and cook till soft.
Now for the masala powders… turmeric powder, coriander power and red chili powder and salt. Fry the masala till its blends well with the onion mixture and browns a bit.
Now add the palak mint paste and cook for few minutes.
Add that sugar in there to add slight touch of sweetness to the gravy and also to keep that spinach a little green.
Now comes in garam masala…
Followed by the cashew milk paste. Bring the flame to low and simmer after this stage.
Throw in the paneer cubes… paneer in that pan looks shapeless 😉
Little ghee for added taste… purely optional, a little won’t hurt 😛
Simmer for 5 minutes or till the oil separates from the gravy and switch off!
Enjoy with chapathi or naan! I even tried over plain rice…. it was yummy!
- Serves 4 adults
- You may use fried paneer instead of fresh cut. If using fried paneer, soak them in warm water immediately after frying and then add it to the gravy to keep them soft.
- Adding ghee is optional, but do try!
- There is no much tadka in this except cumin seeds which does the magic.
- This is a low fat version of the palak gravy, add cream or half & half or whole milk to make it more rich.
- To give it a south indian touch… try adding coconut milk instead of the regular milk. Yum^2
- If you like what you see or try – do post a comment or feedback and share a picture!