Palak Paneer is a popular North Indian curry made of blanched spinach and soft paneer. This restaurant style spicy Punjabi palak paneer recipe prepares yummy curry by cooking deep fried paneer cubes in healthy spinach gravy, which is sautéed with finely balanced curry spices in aromatic ghee. Additionally, this recipe uses milk cream to bring in rich creamy texture. Serve this spinach paneer curry with equally delicious paneer paratha for scrumptious meal.
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Blanch the spinach in a vessel full of boiling water for 2 to 3 minutes.
Drain, refresh with cold water and keep aside to cool for sometime.
Blend in a mixer to a smooth purée and keep aside.
Heat the oil in a kadhai , add the onions and sauté on a medium flame till they turn translucent.
Add the garlic, ginger, green chillies and turmeric powder and sauté on a medium flame for 1 to 2 minutes.
Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously.
Add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.
Add the salt, garam masala and fresh cream and mix well.
Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes.
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- Prep Time: 20 Minutes
- Cook Time: 20
- Ready Time: 40
Ingredients
- 10 cups chopped spinach (palak) , refer handy tip 1 1/2 cups paneer , cut into 12 mm. ( 1/2") cubes 2 tbsp oil 3/4 cup finely chopped onions 4 cloves garlic , grated 25 mm (1") piece ginger , grated 2 green chillies , finely chopped 1/2 tsp turmeric powder (haldi) 3/4 cup fresh tomato pulp salt to taste 1 tsp punjabi garam masala 2 tbsp fresh cream
Recipe Steps:
