05-10-2018 (3)

Palak Paneer

A scrumptious Palak Paneer Recipe so easy to make and loaded with nutrition. You can pair it with tandoori roti for a perfect evening meal.

Palak Paneer

Preparation time: 15 mins
Cooking time: 30 mins
Total time: 45 mins
Servings: 4

Appliance used:

BOSS Cyclone Mixer Grinder

Ingredients: (1 cup = 250 ml) 

Main Ingredient

  • 300 grams Fresh Spinach leaves
  • 250 grams Cubed Paneer
  • 2 -4 teaspoon Oil to cook paneer

For The Gravy

  • 1/3 cup Boiled Cabbage Paste
  • ½ – ¾ cup Homemade tomato puree
  • 3 tbsp Coconut paste
  • 1 tbsp Ginger paste
  • ½ tbsp Cashew Paste(optional)
  • ½ tsp Red chili powder
  • 1 tsp Coriander powder
  • 1 tsp Garam Masala Powder
  • 2 tbsp Oil
  • Salt to taste
  • 1-2 tbsp Cream (optional)

Final Tempering (optional)

  • 3 tsp Ghee
  • 1 tsp Cumin seeds
  • 3-4 pieces of Dried whole red chilies

Method

Blanching Palak

  1. Wash and clean Spinach
  2. Boil water in a pan.
  3. Add spinach. Let it boil for 2-3 minutes.
  4. Using a slotting spoon remove spinach and Drop into a large bowl of ice water. (This will stop the cooking process).
  5. Once cooled, drain and coarsely ground spinach in BOSS Cyclone Mixer Grinder
  6. Cut paneer in cubes and cook over griddle until light brown in color and crispy.

Preparing the gravy

  1. Assemble ingredients for the gravy.
  2. Heat oil in a pan, add cabbage paste, tomato paste and cook for a minute.
  3. Mix in spices and cook for another minute.
  4. Add coconut paste and cashew paste and cook for 1 minute until oil starts to separate.
  5. Pour in coarsely grounded palak, mix it will and bring it to boil.
  6. Adjust seasonings and add cubed paneer.

Dhungar Effect

  1. For the smoky flavor follow the steps below. On a medium low flame heat charcoal.
  2. In 10 minutes it will be red hot. Using a tong, carefully lift the hot charcoal And drop it in a stainless steel bowl or katori.
  3. Drizzle some ghee on top, it will start to sizzle.
  4. Place lid on top and let palak paneer soak in all the flavors. Leave it for 2-4 minutes, carefully remove katori from palak paneer and set it aside. When charcoal is completely cooled, discard it.
  5. Smoky palak paneer is ready. Just before serving, I like to add my second tadka.

 

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