I am not a big fan of Palak and haven’t tried out Palak Paneer much either… but i just love the way Palak Paneer is done in Delhi, with such rich and juicy paneer chunks in the much dilute gravy, noone can be without loving it…even the many who have an in-born hate towards spinach or just any greens…so i decided to post the recipe for the best Palak Paneer i have ever had…this brings bak nostalgic memories of my days in Gurgaon which I surprisingly miss a lot wenever i think of it…so here we go… Palak Paneer recipe…
Palak Paneer Recipe
Paneer – 10 to 12 big cubes
Spinach (Palak) – 2 cups of finely chopped leaves
Onion – 1 medium sized – finely chopped
Tomato – 1 or 2
Turmeric powder – 1/2 tsp
Cumin seeds (jeera) – 1/2 tsp
Garlic – 3 to 4 cloves
Garlic – 1 small piece
Green chillies – 2 – finely chopped
Garam masala – 1/2 tsp
Fresh ground black pepper powder – 1/2 tsp (optional)
Oil to saute
Salt to taste
Fry the paneer in some oil and keep aside.
Cook the spinach (palak) in boiling water, drain and grind into a paste/puree.
Add oil to a kadai, saute the onion along with cumin seeds, turmeric powder, garlic, ginger and green chilies.
Grind the tomato along with a small portion from the sauteed mixture into a puree.
Add the puree to the kadai, stir until the oil separates in the corners.
Now add the palak puree, paneer cubes, garam masala, pepper, salt and some water to cook well.
Serve along with rotis/parathas
You may cook the spinach in a pressure cooker, use ghee to saute and also use rich home-made paneer for best results.