Palak Paneer Recipe | Side dish for Chapathi

I happened to taste palak paneer for the first time in the flight. Though I have seen this name in most of the restaurant menus, it did not grab my interest to taste it. May be because I am not a great fan of palak. But once I tasted it, realized my assumption was wrong. Now whenever I buy spinach, I reserve a fistful of it for palak paneer. We love to have it with roti or pulav.

Paneer 100 Grams
Cumin Seeds 1 Teaspoon
Spinach 50 Grams
Onion 1 No (Chopped)
Ginger 1 Teaspoon (Chopped)
Garlic 1 Teaspoon  (Chopped)
Turmeric Powder A Pinch
Chilli Powder 2 Teaspoons
Coriander Powder 1 Teaspoon
Tomato 1 No (Chopped)
Milk 1/4 Cup
Curd 1. 5 Teaspoon
Kasthuri Methi 2 Teaspoons
Garam masala 1/4 Teaspoon
Salt To Taste
Oil 1 Tablespoon

Preparation Method
  • Wash  the spinach and soak them in boiling water and let it remain for 2 – 3 minutes.
  • Drain the water and grind the spinach to a fine paste.
  • Heat a pan and add oil. Once it is hot, add cumin seeds and wait for it to splutter.
  • Add onion and saute them well.
  • Add chopped garlic and ginger and saute them till the raw smell goes off.
  • Add turmeric powder, chilli powder, coriander powder and mix well. Make sure it didn’t get burnt.
  • Add chopped tomatoes and cook till it becomes mushy.
  • Add spinach paste and mix well.
  • Add milk and water till it reaches required consistency. Add salt and give it a stir.
  • Add kasthuri methi and bring it to boil.
  • When it starts boiling, add the paneer cubes and cook for 5 minutes.
  • Add curd and mix well.
  • Finally sprinkle garam masala, mix well and turn off the flame. Transfer it to a bowl and serve hot with roti, rice or pulav.


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