Indian Cottage Cheese mixed up with Onion Tomato Spinach gravy nothing but 'Palak Paneer' is one of the popular dish from North India. It is the delicious mix of flavour, taste and texture in each bite. Most of the people blanch palak and then puree them. But here I have just sauteed leaves in butter along with few ingredients (leaves gets cooked up in its own juice) and then grind ed into a fine paste without loosing any of its nutritious value. One more tips I adopted from my uncle is that to add crumbled paneer into the gravy that just tastes fabulous. It thickens the gravy and at the same time gives you a nice munchy bite. The cubed paneer in this recipe has been shallow fried. You can however add them without frying too.
INGREDIENTS FOR PALAK PUREE
2 Bunch Palak (only leaves)
1/2 of Onion
3 Cloves of Garlic
1 tsp Ginger
2 Green chilly
2 tsp Butter.
Pinch of Salt.
INGREDIENTS FOR GRAVY
2 Onion
1 Tomato
1 Cup Cubed Paneer (fried or non fried)
1/2 Cup Crumbled Paneer.
2 tsp Jeera
2 tsp Ginger Garlic paste
2 tsp Red chilly pd
1 tsp Turmeric pd
3 tsp Coriander leaves
1 1/2 tsp Garam masala
1 Tbsp Butter
Water as needed.
Salt to taste.
GARNISHING
2 tbsp Cream.
METHOD
For preparing puree, heat butter in a kadai. Add garlic, green chilly , onion and ginger and fry for about 2 min.. Add the cleaned palak with salt and mix well. Reduce the flame and cover with a lid. Palak will get cooked in its own water within a min. Switch off the flame and allow them to cool. No problem if water remains. Grind them into a puree and keep it side.
Heat butter in a kadai. Add jeera followed by onions. Fry them till translucent. Add in the ginger garlic paste and fry till the raw smell disappears. Then add all the masala powder except garam masala. Once the masala gets fry ed, add in the tomato. Once the tomatoes turns mushy, add the crumbled paneer and saute well. Finally drop it in the palak puree and stir well. Add adequate water and bring them to boil. Sprinkle garam masala and stir again.
Pour the gravy into a serving bowl and garnish with fried paneer. If anyone likes cream on top then drizzle few drops on top and serve creamy palak paneer gravy :) Serve them with roties or parathas.
Enjoy!!
INGREDIENTS FOR PALAK PUREE
2 Bunch Palak (only leaves)
1/2 of Onion
3 Cloves of Garlic
1 tsp Ginger
2 Green chilly
2 tsp Butter.
Pinch of Salt.
INGREDIENTS FOR GRAVY
2 Onion
1 Tomato
1 Cup Cubed Paneer (fried or non fried)
1/2 Cup Crumbled Paneer.
2 tsp Jeera
2 tsp Ginger Garlic paste
2 tsp Red chilly pd
1 tsp Turmeric pd
3 tsp Coriander leaves
1 1/2 tsp Garam masala
1 Tbsp Butter
Water as needed.
Salt to taste.
GARNISHING
2 tbsp Cream.
For preparing puree, heat butter in a kadai. Add garlic, green chilly , onion and ginger and fry for about 2 min.. Add the cleaned palak with salt and mix well. Reduce the flame and cover with a lid. Palak will get cooked in its own water within a min. Switch off the flame and allow them to cool. No problem if water remains. Grind them into a puree and keep it side.
Heat butter in a kadai. Add jeera followed by onions. Fry them till translucent. Add in the ginger garlic paste and fry till the raw smell disappears. Then add all the masala powder except garam masala. Once the masala gets fry ed, add in the tomato. Once the tomatoes turns mushy, add the crumbled paneer and saute well. Finally drop it in the palak puree and stir well. Add adequate water and bring them to boil. Sprinkle garam masala and stir again.
Pour the gravy into a serving bowl and garnish with fried paneer. If anyone likes cream on top then drizzle few drops on top and serve creamy palak paneer gravy :) Serve them with roties or parathas.
Enjoy!!
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