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Creamy Palak Paneer
palak paneer
Course side dish
Cuisine north indian
Prep Time
10 minutes

Cook Time
30 minutes
Servings
people
Ingredients
Course side dish
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
palak paneer
Instructions
  1. Boil water in a pan and add 2 tbsp of milk in it. Adding milk cuts the sourness of spinach and gives a sweet texture. Blanch spinach leaves for 5-8 mins. Turn off the gas, strain and collect the blanched spinach in a bowl and let it cool.
  2. Now grind the blanched spinach to make a fine puree. Collect and keep aside.
  3. Heat oil in a pan and fry paneer cubes till light golden in color. Collect them all in a bowl and keep aside.
  4. In the same oil add bay leaf and cinnamon and just after 2-3 seconds add chopped onions and saute them till they sweat.
  5. Add ginger and garlic paste along with some chopped green chilies and fry till the raw smell goes off.
  6. Now add finely chopped tomatoes along with coriander powder, red chili powder and garam masala powder. Fry them all nicely till oil starts leaving the sides.
  7. Once the masala is nicely done and leaves a good aroma, add in the spinach puree and stir nicely so that everything incorporates well.
  8. You can add little water in the curry if you find it too thick, but eventually the spinach will thicken and take a creamy texture.
  9. Adjust salt and let the curry get a boil for 5 mins, simmer the gas and let it cook for another couple of minutes.
  10. Add in the fried paneer cubes and mix nicely.
  11. Turn off the gas and garnish the palak paneer with a swirl of fresh cream and serve hot with naan or chapati.
Recipe Notes

If you like this easy tasty recipe, then ty making at home and share your feedback with me in comments below.

Happy Cooking,

Love : Shaheen

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