AuthorVijay HaldiaPalak Paneer or Saag Paneer is a famous curry eaten mostly with roti, raita and rice. This uses fresh spinach leaves, fresh paneer/cottage cheese and some spices. The creaminess comes from fresh cream added to it. This dish is very easy to prepare too. However, there are many methods to prepare this yummy dish. It is a tasty as well as healthy curry. This is rich in iron, protein and minerals. So, try it out at home and let us know how you liked it.
Wash the spinach with lots of water. Then remove the thick stem if any. Boil the spinach in a pressure cooker with ginger, green chilli, little salt and enough water required. Pressure cook it for 1 whistle. Then let it cool.
Once it is cooled, blend it with a Prestige Hand Blender. Add cooked spinach in a blender jar. Blend it to make smooth puree.
Boil water and add tomatoes. Boil it for 2 minutes then remove it. Immediately add tomato to iced water. Peel the skin. Cut the tomatoes and put it in blender jar. Blend it with Prestige Hand blender to make puree of it.
Cut the paneer into small sqaure pieces. Soak it in normal water for half an hour. Then remove it from water.
Heat oil for frying. Fry the paneer on a low flame. Fry until they turn light brown so that paneer absorbs the gravy.
Now, take a pan. Add 2 tablespoon of oil and heat it. Add bay leaf, cumin seeds. Let it splutter.
Add grated ginger and garlic. Saute it.
Add chopped onion and saute it on a medium flame until it tuns golden brown.
Once done, add tomato puree and cook it on a medium flame.
Add salt, red chilli powder, garam masala, coriander powder. Mix well and cook until the oil leaves from sides.
Add spinach puree to it. Mix well and cook it for 2 to 3 minutes.
Add water of spinach if required. The consistency of gravy should not be very thick or watery.
After 2 to 3 minutes, add paneer cubes to it. Switch off the gas.
Yummy 'Palak Paneer' is ready to be served. Garnish it with fresh cream and serve hot.
Ingredients
Directions
Wash the spinach with lots of water. Then remove the thick stem if any. Boil the spinach in a pressure cooker with ginger, green chilli, little salt and enough water required. Pressure cook it for 1 whistle. Then let it cool.
Once it is cooled, blend it with a Prestige Hand Blender. Add cooked spinach in a blender jar. Blend it to make smooth puree.
Boil water and add tomatoes. Boil it for 2 minutes then remove it. Immediately add tomato to iced water. Peel the skin. Cut the tomatoes and put it in blender jar. Blend it with Prestige Hand blender to make puree of it.
Cut the paneer into small sqaure pieces. Soak it in normal water for half an hour. Then remove it from water.
Heat oil for frying. Fry the paneer on a low flame. Fry until they turn light brown so that paneer absorbs the gravy.
Now, take a pan. Add 2 tablespoon of oil and heat it. Add bay leaf, cumin seeds. Let it splutter.
Add grated ginger and garlic. Saute it.
Add chopped onion and saute it on a medium flame until it tuns golden brown.
Once done, add tomato puree and cook it on a medium flame.
Add salt, red chilli powder, garam masala, coriander powder. Mix well and cook until the oil leaves from sides.
Add spinach puree to it. Mix well and cook it for 2 to 3 minutes.
Add water of spinach if required. The consistency of gravy should not be very thick or watery.
After 2 to 3 minutes, add paneer cubes to it. Switch off the gas.
Yummy 'Palak Paneer' is ready to be served. Garnish it with fresh cream and serve hot.
