Meals

Palak Paneer – Spinach and Cottage Cheese Curry

30min Cook
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Palak Paneer

bhookhapet-com
his Palak Paneer recipe involves creating a flavorful spinach paste and balancing various spices, making it suitable for those with some cooking experience.
prep time
15min
cooking time
30min
servings
4 People
total time
45min

Equipment

  • Blender or food processor for palak paste

  • Pan or skillet

  • Wooden spoon or spatula

  • Knife and cutting board

Ingredients

  • 𝗙𝗼𝗿 𝗣𝗮𝗹𝗮𝗸 𝗣𝗮𝘀𝘁𝗲:

  • 4 cups fresh spinach leaves, washed

  • 1 cup fenugreek leaves (methi), washed (optional)

  • 1-inch ginger, chopped

  • 3-4 garlic cloves

  • 𝗙𝗼𝗿 𝗖𝘂𝗿𝗿𝘆:

  • 200g paneer (cottage cheese), cubed

  • 2 tablespoons ghee or vegetable oil

  • 1 large onion, finely chopped

  • 2 tomatoes, pureed

  • 1 green chili, finely chopped (adjust according to spice preference)

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • 1 teaspoon garam masala

  • Salt to taste

  • 1/2 cup cream or yogurt (optional)

  • Fresh coriander leaves for garnish

Instructions

1

Prepare Palak Paste:

Blanch spinach and fenugreek leaves in hot water for 2-3 minutes. Drain and transfer to a blender. Add chopped ginger and garlic. Blend into a smooth paste. Set aside.
2

Sauté Onions and Cumin Seeds:

Heat ghee or oil in a pan. Add cumin seeds and sauté until they splutter. Add finely chopped onions and cook until golden brown.
3

Add Spice Paste:

Add the green chili and the palak paste. Sauté for 5-7 minutes until the raw smell disappears.
4

Incorporate Tomatoes:

Pour in the pureed tomatoes. Cook until the oil begins to separate from the masala.
5

Add Paneer and Spices:

Add the cubed paneer to the mixture. Stir well. Sprinkle coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix thoroughly.
6

Simmer and Finish:

Allow the curry to simmer on low heat for 15-20 minutes, allowing the flavors to meld. If desired, add cream or yogurt for a creamier texture.
7

Garnish and Serve:

Garnish with fresh coriander leaves. Serve hot with naan or rice.

Notes

Nutritional Information (Per Serving): Calories: ~300-350 kcal Protein: ~10-12g Carbohydrates: ~15-20g Dietary Fiber: ~5-7g Fat: ~20-25g Vitamin A: ~40% of the Recommended Daily Allowance (RDA) Vitamin C: ~30% of the RDA Iron: ~15% of the RDA
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