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Prep Time:
15 mins
Cook Time:
30 mins
Serves:
2-3
Level:
intermediate
This fiery, creamy dish will make your mouth water. Palak Paneer goes well with rice or naan/roti.
Ingredients
Spinach leaves (500 g)
Cottage cheese (150 g)
Medium tomato (1)
Medium onion finely chopped (1)
Crushed ginger (¼ inch)
Garlic finely chopped (2 cloves)
Green chili (1)
Coriander leaves (bunch)
Olive oil (a drizzle)
Ghee (1tbs)
Butter/Fresh cream (1 tbs)
Yogurt (1 tbs)
Black cardamom (1)
Cumin seeds (1 tsp)
Black peppercorns (4-5)
Cloves (1-2)
Cinnamon stick (¼ inch)
Himalayan salt (as per taste)
Turmeric powder (¼ tsp0
Paprika (½ tsp)
Cumin powder (½ tsp)
Coriander powder (½ tsp)
Dried Kasuri methi leaves (1 tbs)
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Preparation
Step 1:
Blanch spinach and grind in a mixer with coriander leaves, green chili, and a little water.
Step 2:
In a saucepan over medium heat, add 1 tbsp ghee and drizzle oil. Add black cardamom, cumin seeds, cloves, cinnamon, peppercorns, and toss.
Step 3:
Add chopped onions, garlic, and ginger and cook until slightly brown. Once done, add the spices: salt, turmeric powder, cumin powder, coriander powder, paprika powder, pepper powder.
Step 4:
Saute and glaze with a dash of water for 1 min. After, add chopped tomatoes and cook for 3-4 mins.
Step 5:
Add Kasuri methi and 1 tbsp beaten curd. Mix well. Then add the pureed spinach and saute on low flame continuously.
Step 6:
Cut cottage cheese into cubes and add to spinach mixture. Cover the pan with a lid, and cook on low heat for another 7 mins.
Step 7:
Serve hot with a dollop of butter or fresh cream.
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