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We hope you got benefit from reading it, now let’s go back to palak paneer recipe. You can cook palak paneer using 17 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Palak Paneer:
- Prepare For Palak Puree
- You need 200-250 grams spinach or 5 to 6 cups roughly chopped spinach
- You need 2 green chilies, chopped
- Provide 3 cups water for blanching spinach
- You need 3 cups water for ice bath
- You need Other Ingredients
- Take 1 medium sized tomato - finely chopped
- Use 1/2 teaspoon cumin seeds
- Take 1/4 teaspoon turmeric powder
- Get 1/2 teaspoon red chili powder
- Provide 1 pinch hing
- Use 1/2 teaspoon garam masala powder
- Take 1 small to medium tej patta
- Take 200-250 grams paneer
- Get 1/3-1/2 cup water or add as required
- Take 1-2 tablespoons cream
- You need 2 tablespoon oil or ghee
Steps to make Palak Paneer:
- Making Palak Puree - Rinse the palak - leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems. - Boil 3 cups water in a pan. Add ¼ tsp salt to the hot water and stir. When the water comes to a rolling boil, switch off the flame. Add the spinach leaves in the hot water. Let the palak leaves sit in the water for about 1 minute.
- After 1 minute, take the leaves. - Immediately transfer palak in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute. - Then drain the ice cold water. Add the spinach in a blender with green chilies and make smooth paste.
- Making palak paneer - Heat oil or ghee in a pan or kadai. - Add the cumin and let them splutter. - Then add the tej patta or bay leaf. - Add the chopped tomatoes. Stir and saute the tomatoes till they soften. - Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Then add the turmeric powder, red chili powder and hing. - Stir very well.
- Then add the palak puree and mix well. - Add about ⅓ to ½ cup water or as required. Stir again. - Simmer for 6 to 7 minutes or more till the palak is cooked. Season with salt. The gravy will also thicken by now. - Stir and add garam masala powder. - Stir again and then add the paneer cubes. - Stir gently and simmer on a low flame till the paneer cubes become soft and succulent. Cook for about half to 1 minute.
- Lastly, add 1 to 2 tablespoons of low-fat cream. Stir gently again so that the cream gets incorporated in the gravy uniformly. Switch off the flame. - Stir and serve it hot with some rotis or parathas.
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