Palak Paneer (Blanching Method)
About Palak Paneer (Blanching Method)
Palak Paneer is a very popular vegetarian dish of India and neighboring countries. It is a rich and creamy texture gravy made of paneer and palak puree. The puree is made by blanching the palak (spinach) to retain it rich beautiful colour.
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Recipe Time & More
Ingredients
- 150 gm Paneer
- 150 gm Palak
- 2-3 Green Chillies (roughly chopped)
- 2-3 cloves Garlic (roughly chopped)
- ½ inch Ginger (roughly chopped)
- 2 cup Water
- ½ tbsp cumin seed
- 1 Bay Leaf (small)
- 1 Onion (medium, finely chopped)
- 1 tbsp Ginger garlic paste
- 1 Tomato (medium, finely chopped)
- ½ tbsp Turmeric Powder (tbsp)
- 1 pinch asafoetida
- 1 tbsp Chilly powder
- 1 tbsp Garam Masala
- Water (as required for gravy)
- 1 tsp Kasuri Methi
- 1 tbsp Cream (+ 1 tbsp)
- 3 tbsp Oil
- Salt (as required)
- ½ inch Ginger (julienne for garnish)
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Instructions
- Take the palak leaves and the tender stems and clean nicely in running water.
- In a pan boil around 2 cups water, add little salt and the palak leaves in the hot water. Cover the pan and let the palak stem for 2-3 mins.
- Take out the palak leaves and immediately pour cold water over it, this is to retain the color of the palak.
- After a min or two drain the water and add the palak to a blender with chopped ginger, garlic and green chilies. Blend it and make a smooth puree. Set aside.
- In a pan heat oil add the paneer and slightly fry them for around 5 mins. Take out and set aside.
- In the same oil, add the cumin and let it splutter. Add the bay leaf, onions and sauté till the onions become golden.
- Add ginger garlic paste and sauté for a min. Add tomatoes and sauté till the tomatoes turns soft. Now add Salt, turmeric powder, red chili powder, asafetida and mix very well.
- Then add the palak puree and stir nicely. Add about ½ cup water and simmer for 5 mins.
- Add garam masala powder and add the fried paneer and gently stir and cook for 2-3 mins.
- Add the crushed kasuri methi leaves and stir gently. Add 1 tbsp cream give a quick stir and take off the heat.
- Garnish with remaining cream and ginger julienne and serve.
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Recipe Nutrition
Calories: 215kcal | Carbohydrates: 13g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 169mg | Potassium: 498mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5061IU | Vitamin C: 27mg | Calcium: 325mg | Iron: 3mg
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Akum Raj Jamir
Articles: 1533 Comments
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Such a great recipe! Can’t wait to try it.
This is wonderful! Can’t wait to taste it.
Absolutely mouthwatering! Thanks for sharing.