PALAK PANEER GRAVY - INDIAN COTTAGE CHEESE COOKED WITH SPINACH GRAVY


Palak paneer is a delicious gravy that goes very well with roti varieties. It is so tasty, creamy, rich and healthy dish. Paneer is always our favourite thing. This palak paneer is a north Indian curry variety, which mainly used spinach and paneer as base. We usually prefer to prepare and eat this curry in home only. Very few times may be one or two times only we had this in restaurant.
Do try this yummy recipe and don’t forget to tell me how it turns out for you.

Ok now coming to the recipe.

VIDEO RECIPE:

PALAK PANEER
RECIPE TYPE: SIDE DISH | CUISINE: NORTH INDIAN |
PREPARATION TIME: 5 MIN | COOKING TIME: 10 MIN
                                                                                               
METHOD:
Finely chop the onion and tomatoes separately.
Wash the spinach/palak and cook in boiling water just for 2 minutes. Then drain and soak them in cold water to avoid the change of color.

Grind the cooked palak, green chillies, ginger, garlic and cashew nuts in to smooth paste.



In a pan add a table spoon of butter and sauté the paneer for few minutes. Keep it aside.

In the same pan add the remaining butter. Add cumin seeds, bay leaf, and cinnamon and saute well.
Then add the onion and sauté till it becomes translucent.
Then add tomatoes and required salt and sauté till the tomatoes becomes mushy. Add salt.

Then add the ground palak paste and sauté. Add the chilli powder and mix well.

Add water and let it boil for around 2 to 5 minutes till the raw smell goes off. Now the gravy becomes thick and creamy. Check for salt and add if needed. Add the sauted paneer and mix well.

Add garam masala and kasoori methi and mix well.

Pour the cooking cream on the top and serve hot with any roti or mild pulao varieties.



NOTES:

  • You can sauté the palak instead of blanching and then grind with green chillies.
  • Don’t use more chilli powder as it will change the color. If you want spicier you can add more green chillies.
  • If you want, you can soak the sauted paneer in warm water to retain its softness.
  • Instead of ginger & garlic you can add the ginger garlic paste.
  • You can use soaked badam intead of cashew

Do try this recipe and please don’t forget to give your feedback in comments.

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1 comment:

  1. I am very excited to know new things. like this one, i was unaware of PALAK PANEER GRAVY So thank you for the blog.


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