Palak Paneer Recipe | Cottage Cheese In Spinach Gravy

  • To begin making the Palak Paneer Recipe, first pick the palak leaves and wash them thrice. Chop the washed leaves and keep them aside.

  • Heat ghee Into the pressure cooker over medium heat; add the ginger, garlic, tomatoes, green chillies, cumin powder, turmeric powder, garam masala powder. Saute for a few seconds until the tomatoes turn lightly soft.

  • Add the chopped spinach, salt to taste – give it a stir and add one tablespoon of water. 

  • Cover the pressure cooker and cook the palak for just one whistle. After one whistle, turn off the heat and release the pressure immediately by using a fork and lifting the weight or by placing the cooker under cold running water.

  • We release the pressure immediately, so that we retain the fresh green colour of palak. Open the cooker and allow the palak to cool completely

  • Once cooled, pulse the palak in the blender to make a smooth pure. You can also choose to mash the spinach with a masher to give it a different texture as well. 

  • Melt the butter in a frying pan on medium heat; add cumin seeds, cinnamon stick and bay leaf. Saute the ingredients for a few seconds.  Next stir in the palak, cream and the cubed paneer, check the salt and adjust accordingly to taste.

  • When you are ready to serve, dive the palak paneer a brisk boil for 3 to 4 minutes and turn off the heat. 

  • Transfer the Palak Paneer Recipe to a serving dish and serve hot.

  • Serve the Palak Paneer Recipe along with hot PhulkasJeera pulao and Dal Makhani for a delicious lunch or dinner.

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