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Palak paneer recipe

for the palak puree:
200 to 250 grams fresh spinach/palak, about 7 to 9 oz spinach
1 or 2 green chilies, chopped
1 or 2 small to medium garlic cloves, roughly chopped (optional)
½ inch ginger, roughly chopped
3 cups water for blanching spinach
3 cups water for ice bath
for the palak curry:
1 small to medium sized onion, finely chopped, about ? cup finely chopped onion
1 small or medium sized tomato, chopped, about ? cup finely chopped tomatoes
4 to 5 small to medium garlic cloves/lahsun, finely chopped
½ tsp cumin seeds/jeera
¼ tsp turmeric powder/haldi
½ tsp red chili powder (optional)
a pinch of asafoetida/hing (optional)
¼ or ½ tsp garam masala powder (add more if required)
1 small to medium tej patta/indian bay leaf
200 to 250 gms paneer or tofu, about 7 to 9 oz cottage cheese
? to ½ cup water or add as required
1 or 2 tbsp cream, low fat 25% to 35% (i used amul cream)
2 tbsp oil or ghee or unsalted butter
1 tsp kasuri methi leaves/dry fenugreek leaves (optional. kasuri methi is crushed and added right towards the end. just before adding cream. )
salt as required
a few teaspoons of cream or butter for topping the palak paneer (optional)
½ inch ginger, julienned
lemon or lime wedges or slices

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