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Palak Paneer By Chef Ajay Chopra

Palak Paneer

Palak Paneer is a popular North Indian gravy that is delicious as well as nutritious. Chef Ajay Chopra shares the recipe in detail.
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Serves

4

Cooking Time

10-15 Min

Meal Type

curry

Preparation Time

10-12 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For bhuna palak

    • 1 tsp cumin seeds

    • 2 - 3 Kashmiri lal mirch

    • 1/2 cup chopped garlic

    • 1 cup chopped spinach

    • 1 bowl spinach puree

    • 1 tsp kasuri methi

    • A pinch of gram masala

  • For pyaaz tamatar ka masala

    • 1 tbsp oil

    • 1 cup chopped onion

    • 1 - 2 tbsp ginger garlic paste

    • 1 tsp turmeric powder

    • 1 tsp chilli powder

    • 1 tsp salt

    • 1 cup chopped tomatoes

    • 1 cup tomato puree

PREPARATION

  1. 1

    In one pan heat oil and add cumin seeds, dried red chillies, chopped garlic.
  2. 2

    Chop some fresh palak and add to the mix and let it cook.
  3. 3

    In this add some palak puree and cover the pan with the lid and let it cook.
  4. 4

    In another pan, heat oil and add chopped onions, cook until brown and then add ginger garlic paste.
  5. 5

    Add turmeric powder, chilli powder, salt and chopped tomatoes. Add a cup of tomato puree to this.
  6. 6

    Add the pyaaz tamatar masala to the palak mixture.
  7. 7

    Add a spoon of butter and some generous amounts of cream.
  8. 8

    Sprinkle some kasuri methi powder into the palak and cook.
  9. 9

    Finally, add fried pieces of paneer. Fry the paneer, place it in a bowl of water to retain its softness.
  10. 10

    Before serving sprinkle some garam masala and serve Palak Paneer with rotis or parathas!

Palak Paneer is made from blanched palak (spinach) and soft paneer (cottage cheese). It’s a highly nutritious dish. It is the best way to make children eat spinach! In this recipe, paneer and spinach are mixed in a spicy and buttery gravy. Fresh cream is added to make the gravy creamy.

This lightly spicy, creamy and scrumptious gravy can be served with tandoori roti or naan.

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