Palak Paneer is an Indian Vegetarian dish. The main hero of the dish is Palak (Spinach). Palak Paneer is one of my favourite Punjabi dish which is healthier and tasty too. One can prepare this dish in their protein diet. If anybody on vegan diet they can use tofu instead of paneer. Serve it with Roti, Naan, Paratha or Rice of your choice.

This recipe serves 2 persons.

Ingredients :

• 250 grams palak leaves (spinach)
• 200 grams paneer (indian cottage cheese) / Tofu
• 3/4 cup finely chopped tomatoes
• 3/4 cup finely chopped onions
• 1+1/2 teaspoon ginger garlic paste
• 2 tablespoon oil/butter/ghee (clarified butter)
• 1/2 teaspoon cumin seeds
• pinch of asafoetida (optional)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 2-3 spicy green chillis
• 1/2 teaspoon garam masala (spice powder)
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• Salt to taste
• Fresh cream for garnishing
• 1/2 cup water

Steps :

Making palak puree

1. Take 250 grams fresh palak, wash them until palak removes the dirt. Remove the hard stalks from the leaves if there are.
2. In a pan take 3 cups of water and let it boil on the flame. Now add all palak leaves and it cook for 2-3 minutes. Don’t overcook, otherwise all the nutrients will destroy and also palak will darken in color and you will not get restaurant like green color. Here we are not using any food color.
3. Now remove the palak from hot water and add them to iced-water for pausing the cooking process and maintaining the color. Just let palak get soaked for cooling purpose then add it to mixture jar.
4. Add 2-3 spicy green chillies and make puree from these.

Remember: We will not add red chilli powder on this recipe so add green chillies according to your taste.

Making Palak Paneer :

1. On a medium flame take 2 tablespoon oil/butter/ghee in the pan. Let heat the oil then add 1/2 teaspoon of cumin seeds after it gets golden-brown in color add pinch of asafoetida.
2. Add 3/4 cup of finely chopped onions and 1+1/2 teaspoon of ginger-garlic paste and saute until onions become golden brown.
3. Add 3/4 cup of finely chopped tomatoes and let it cook until oil gets separated. Now add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of cumin powder then mix everything well saute for 1 minute.
4. Add palak puree mix well and add 200grams cubed paneer with 1/2 teaspoon of garam masala, salt to taste and 1 tablespoon kasuri methi after crushing in your palm.
5. Mix everything well and cover with lid for 2-3 mins so all flavours gets combined together.

Your palak paneer is ready garnish it with fresh cream and Enjoy.

Remember: Don’t overcook curry for maintaining the nutrients and color.