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We hope you got benefit from reading it, now let’s go back to palak paneer recipe. To make palak paneer you only need 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Palak paneer:
- You need spinach leaves
- You need paneer
- Prepare tomatoes
- Get Small onions
- Get Green chillies
- Use turmeric powder
- Take salt
- Provide oil
- Prepare ginger garlic paste
- Provide For garnishing
- Get ghee
- Get Tomatoes sliced round
Instructions to make Palak paneer:
- Firstly clean the spinach leaves remove all the thick stems Cut it into medium size as sjown in pic below and blanch in water for 5 minutes.
- Strain remove the excess water and keep aside. Now take A deep vessel heat oil and put gingergarlic paste. Then add finely chopped onions and saute until it's golden pink. Then gently mash the blanched spinach with your fingers and put it. Let it simmer for 2 minutes on low flame to.remove the raw taste of spinach.
- Now make A fine puree of tomatoes and green chilli and add it. Now keep it on high flame to cook the tomatoes. Sprinkle some salt, turmeric and red chilli powder. Mix well and cook on low flame until oil is releasee on the sides.
- Now add some water and let it simmer on low flame. Meanwhile cut the paneer into small cubes and saute them in little oil in A separate vessel and then add in this gravy. Mix gently and again simmer for few mins so that the taste of gravy penetrates in the paneer cubes and also paneer becomes soft.
- Turn off the flame and pour ghee. keep the vessel covered for 3-4 minutes. Serve in A bowl with tomato slices on edges. Enjoy with yummy roti or naan or rice as desired.
Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish. This recipe was one of my first published recipes on YouTube. Palak paneer is one of the most popular dishes in Indian restaurants worldwide and is commonly served in buffets. This Indian dish is made with spinach, paneer (an acid-set, young cheese).
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