palak paneer

by dassana in Festival Recipes here's one more paneer post in drafts from last year… palak paneer. again one more popular requested recipe. i had kept in the drafts since the final images were not so good. but then i have not made palak paneer since a long time, so thought of publishing the post. this recipe is my mom's version of making palak paneer. it has become a favorite with hubbs too, especially since he does not like palak much. the recipe goes well with rotis, naan and even jeera rice or biryani rice. vegans can substitute paneer with tofu in this recipe. i have made and had palak tofu many times and even with tofu, the palak gravy tastes good. i have made a video with the images, showing the step by step method of making the palak paneer. my voice plays in the background. there is also a background noise. i tried hard to eliminate the noise, but its still there. however, i hope you enjoy the video. palak paneer Author: dassana Recipe type: main Cuisine: north indian Serves: 4 1 bunch fresh spinach/palak 1 or 2 green chilies, chopped 1 garlic (optional) ½ inch ginger, roughly chopped 1 small or medium sized onion, finely chopped 1 small or medium sized tomato, chopped 4-5 garlic, finely chopped ¼ tsp turmeric powder ½ tsp red chili powder (optional) a pinch of asafoetida (optional) ½ tsp garam masala powder (add more if required) 1 bay leaf/tej patta 200 gms paneer or tofu 1 or 2 tbsp cream 2 tbsp oil or ghee or unsalted butter 1 tsp kasuri methi leaves/dry fenugreek leaves (optional) salt as required water as required a few teaspoons of cream or butter for topping the palak paneer (optional) rinse the spinach very wall in water. boil water in a pan with some salt. switch off the fire and add the spinach leaves in the hot water. close with a lid and let the spinach leaves sit in the water for 2-3 mins. drain and immediately add the leaves in a pan or bowl containing ice cold water. this helps in preserving the green color of the spinach. drain and then puree the spinach in a blender or hand blender with ginger, garlic and green chilies. make a smooth puree. heat oil or ghee in a pan or kadai. fry the cumin first. then add the bay leaves and onions. fry till the onions become browned. now add the garlic and tomatoes. fry till the tomatoes become soft. add the turmeric powder, red chili powder and asafoetida. stir and fry for some seconds. add the spinach puree. add some water if required. simmer for 6-7 minutes or more till the spinach is cooked. lastly add salt and garam masala. stir and add the paneer cubes. cook the gravy till the paneer cubes become soft and succulent. add cream and stir. simmer for 30 seconds or a minute. at this stage you can also add some crushed kasuri methi leaves. stir and serve the palak paneer hot with some rotis, naan or jeera rice. you can top the palak paneer with some butter or cream also while serving. the paneer of tofu cubes can be also be lightly fried and then added to the curry. i this case, you don't need to cook the paneer or tofu in the gravy as when frying they are already cooked. 3.2.1753 Previous post: mango iced tea via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/uqVQwCsjNuE/

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