Palak Paneer is also one of the most loved dishes in the Indian community. It is a thick spinach gravy made with onion, tomatoes, and pureed spinach which is boiled for about 10-15 mins. Boiling it helps to get soft and easily blend in into a smooth puree in which cottage cheese cubes are added and cooked till gets soft and aromatic.
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- 200 gms Indian cottage cheese
- 150 gms Spinach (nicely washed)
- 2 Onions (finely chopped)
- 3-4 Tomatoes (puree)
- Powder Masala: Salt as per need
- 1 tbsp Red chili powder
- ½ tbsp Turmeric powder
- 2 tbsp Coriander powder
- 1 tbsp Garam Masala
- 2 Green chili
- 1 tbsp Ginger garlic paste
- 1 bay leaf Whole spices
- 2 Cardamom
- 1 Cinnamon stick
- ½ tbsp Kasuri methi
- 1 tbsp Cumin seeds
- Oil as per need
- 2 – 4 tbsp Fresh cream
Now that you are available with all these ingredients to let’s quickly read through the instructions that you require to follow for best results.
- Prepare the Purees
There are two types of puree you need to make before starting the cooking. Take a big pot or kadai in which you put ample amount of water and let it come to boil. After that, put in all the spinach leaves. Remember you do not need to chop the spinach, only wash them and give them a gentle boiling time for about 15 – 20 mins for a real smooth puree. Now take it out in a bowl and proceed towards next puree making. Take freshly washed tomatoes and cut into half. Now, blend it into a smooth puree. Remember, you can always boil them and then mix it into a mixer jar, results might differ, but it is always up to your preference and time giving ability.
- Prepare the Masala
Indian Masala is a base of onion and tomatoes only so go ahead and follow the trend. Take a kadai for this, add some oil (as per your need), now put in all the whole spices and give it a good mix. Whole spices are always the best start to Indian recipes; their aroma will leave you surprised. Now, add the diced onions into it and add the ginger-garlic paste once the onion turns into light golden brown color. Now, add in the tomato puree and give it a good mix on a lower flame.
- Adding the Masala
The best curry makers in this world know the secret is to give it about 10 – 15 mins and water in between whenever needed. So do the same! Cooking requires patience, so wait till you see oil floating on the surface of the masala. If you’re in a hurry, add some salt, it helps in faster cooking. Now add all the powdered spices into it and add water if required. Also remember, you need to make it nothing else but a thick gravy.
- Adding Final Ingredients
Once you see the masala has turned perfect as per your wish. Add the spinach puree and blend it well. Now be careful, the gravy will sputter, so put a lid on it and wait for another five mins. Spinach will also release its water now, so no need to put in more. Now add in the main ingredient, paneer cubes. And now after adding it also add hand crushed Kasuri methi and garam masala. Cover it with a lid and wait for about ten mins, till paneer gets soft.
- Serve it hot with Roti, Fulka, Tandoori Roti or Naan.