Palak paneer in a thick curry made with pureed spinach. It is a popular punjabi vegetarian dish. The combination of spinach and paneer is not only highly nutritious, but is a excellent blend of taste, flavour and texture.
500 gms Paneer
2 medium-sized bunches of fresh spinach
1/2 bunch fresh fenugreek leaves
4 tbsps vegetable oil
1 large onion chopped fine
1 large tomato diced
2 tsps garlic paste
1 tsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
1 tbsp of butter to garnish
Cut the paneer into 1″ cubes.
Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
For the onion and tomato gravy
Add 2 tbsps of oil to the same pan and fry the onions in it till soft then add the ginger and garlic pastes and fry for a minute.
Add the tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste.
Blend in the blender and set aside.
For the spinach puree
Boil the spinach and fenugreek leaves with water till soft. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
Now in a heavy bottom vessel heat 2tbsp butter. Now add the onion and tomato gravy and the palak puree and cook till thick now add 2tsp pf fresh cream.
Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
Garnish with butter and fresh cream and serve hot with Chapatis.
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