Punjabi Palak Paneer Recipe

Punjabi Palak Paneer Recipe is the famous Punjabi Recipe made with blanched Palak (Spinach) and smooth Paneer (Indian Cottage Cheese), each palak and paneer are complete of iron and for this reason a wholesome recipe to eat. Paneer can be be deep fried after which delivered in spinach gravy, but I choose to add as it is. basically here smooth paneer or cottage cheese cubes are cooked in wealthy, creamy and smooth spinach curry.
This eating place fashion highly spiced Punjabi palak paneer recipe may be organized in aromatic ghee too, and for bringing the wealthy and creamy texture, I delivered Yogurt (dahi) and fresh Milk Cream.

• The most effective method to make Punjabi Palak Paneer Recipe :

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 cups

Serving Size: 1 cup

Components :

• New spinach/palak, 200 to 250 grams (7 to 9 oz)
• 7 to 9 oz cottage cheese, 200 to 250 gm paneer or tofu
• 2 chilies verdes
• 1 onion, medium
• 1 tomato, medium
• 1/2 teaspoon cumin/jeera seeds
• 1/4 teaspoon haldi (turmeric powder)
• a half teaspoon of red chili powder (optional)
• 1/4 teaspoon hing/asafoetida (optional)
• garam masala powder (1/2 tsp) (add more if required)
• 5 to 6 garlic cloves
• 1 pound ginger
• 3 cups water for blanching spinach
• 1/2 tsp lemon juice
• 1 tbsp yogurt (curd/dahi)
• 1 tbsp amul fresh cream
• 1 tbsp cooking oil/ghee/ butter
• Salt to taste

Detailed instructions :

• Chop the palak coarsely and then boil it in hot water for around 5 minutes, then immediately transfer the palak or spinach leaves to a pan or bowl filled with ice cold water to keep the green color of the spinach.
• Cool the palak in a colander before grinding it with 5 garlic cloves, 1 inch of ginger, and 2 green chilies. Make a fine puree with it.
• There's no need to add water, and the spinach puree can be set aside.
• In a pan, heat 1 tbsp oil, ghee, or butter and toast 1/2 tsp cumin seeds. Add 1 finely chopped onion and cook for a few seconds on low heat, until the onion turns golden.
• Stir in 1 chopped tomato and pureed palak thoroughly. After about 2 minutes of cooking on low heat, stir in 1 tablespoon fresh yogurt.
• Continue to cook on low heat and add 1/4 teaspoon turmeric, 1/2 teaspoon red chili powder, 1/4 teaspoon asafoetida, and 1/2 teaspoon garam masala powder. Combine all ingredients in a mixing bowl and whisk in 1/2 teaspoon lemon juice.
• Stir in another 1/2 cup of water, or as required. Simmer for 6-7 minutes or until the palak or spinach is cooked, then season with salt; the palak should be thickening at this stage. Stir in 1 tbsp fresh cream until the cream is evenly distributed throughout the palak paneer gravy.

• Now add the paneer/cottage cheese cubes and stir gently on a low flame for 1 to 2 minutes, or until the paneer cubes are soft and succulent.
• Remove the pan from the heat and serve the palak paneer with rotis, pooris, naan, or jeera rice.

Observations :

Palak paneer can be made with fried paneer or tofu. Serve the palak paneer with a dollop of butter or cream on top.