Yummy Palak Paneer Recipe
Seeing all the delicious looking recipes on IMBB, I too thought of sharing some of my hot favourites North Indian dishes with a Punjabi tinge.
Well to begin with, I am not a big cook/chef but whatever I cook is always appreciated and I love to receive some great compliments from friends and relatives for serving them tasty recipes. Palak paneer is one such item which never fails me to earn greetings. I know many here would know how to cook it but it’s mainly for my friends down South to try.
Ingredients (dish to serve 3-4 people):
• Fresh Palak 4 bunches
• Paneer/Cheese 250 gms, I make it in home so cannot tell the exact amount.
• Onion, Tomato 1 big or 2 small each.
• Ginger and garlic according to taste.
• All general masala: salt, red chilli powder, coriander powder, jeera/cumin seeds, Asafoetida, garam masala.
Total Preparation time- 40 to 45 minutes.
Now coming to the steps of how to make palak paneer.
Step 1: Cut the stems of fresh palak and wash it thoroughly.
Washed palak leaves in the cooker.
Step 2: Put the washed palak leaves in the cooker and add salt to taste. You need to add salt in this step itself not later so add salt accordingly. Add some water not a lot but a small amount as leaves already will be wet after washing and Palak looses water when boiled.
Cook/boil palak for some time only. Switch off the gas on hearing the slight whistle of your cooker. Palak cooks super fast.
Add salt to taste and small amount of water
Step 3: In the meantime, wash and cut the onion, tomato and ginger, garlic and few green chillies. You can finely chop these things too but I prefer grinding them in the mixer.
Step 4: When the palak gets cooked, put the above ingredients in the mixer and also add your boiled palak leaves. Do not throw away the boiled palak water. It can be used while cooking later.
L-R: Palak after cooked and putting everything in the mixer grinder.
Grind everything to form a uniform paste.
Step 5: Now heat some mustard oil in a deep pan. I prefer mustard oil as in Punjab that is widely used for cooking; cooked vegetables taste better. You can use refined oil too.
Step 6: Let the oil get hot and then add some heeng/ Asafetida powder. This is to add a special taste and smell to the food and also reduces the strong smell of mustard oil in the dish.
Then add the Cumin/jeera and haldi/turmeric powder.
Step 7: Add the paste from the mixer, let it boil and then place the lid and let it cook for on low gas for around 7-8 minutes. You can add the water left after cooking the palak leaves at this time.
In the meantime, dice your paneer into equal sized pieces. I cut medium sized pieces because after cooking, the homemade cheese pieces gets bigger and very soft 😛 this is the reason I use homemade cheese/paneer. The market one tastes hard and rubber like .
This much cheese will serve 2 people easily. I keep adding cheese later too as it does not require much cooking.
Step 8: After around 7-8 minutes of cooking, add red chilli powder and coriander powder according to taste. We eat a little spicy so I added around 2 and a half teaspoon of chilli powder and 1 spoon of coriander powder. Remember that we have even added some green chillies while grinding the ingredients so use chilli powder accordingly.
Add red chilli and coriander powder according to taste
Stir and cover the pan with a lid and again let it cook for 3-4 minutes. Cooking is very important here. The more the palak gets cooked, the better will it taste.
Step 9: Now add the diced paneer/cheese pieces and stir once to soak them in palak. Again cover with a lid and let the dish cook the last time for 5 minutes. I prefer making it in non stick pan so that the palak does not get over cooked and stick to the bottom of the pan. So just check after 4-5 minutes and stir cautiously so as not to break the soft cheese pieces.
Step 10: Switch off the gas after 5 minutes and add ¾ tea spoon garam masala and cover again. You can check your recipe after a few minutes and would find the paneer slices to be bigger and softer. 😉
Your Palak Paneer is now ready to be served. While serving it hot, just add a spoon of homemade white butter or else desi ghee. This would double the taste of your dish for sure :thumbsup: and if you want to add a little color, just grate some fresh paneer/cheese on top too.
Your palak paneer is ready to eat.
Vegetable Schezwan Mushroom Fried Rice Recipe
Mango Preserve Murrabba Recipe
Easy Homemade Chicken Curry Recipe
Maggi Recipe : Hot and Sweet Manchurian Style
Healthy Lasagna Recipe – Step by Step Procedure
Chilli Paneer with Gravy Recipe (with Photos)