Recipe of The Day - Greek Salad
We love desi food more than anything else and there’s no reason why you shouldn’t!
Palak Paneer is one of the most delightful Punjabi dishes that is full of nutrition and taste. The origin can be traced back to the Northern Punjab region. Nothing is more typically Punjabi than Palak Paneer; it has a rich texture, abundant flavor and delicious taste! Serve the dish with rice or with ‘makai roti’.
Ingredients
Ingredients
- Spinach 6 cups (1 medium Bunch)
- Water 7-8 cups
- Onion 1 cup sliced
- Green chilies 4-5
- Paneer/cottage cheese 200grams
- Oil 2 tbs
- Cumin 1 tsp
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Tomatoes ¼ cup, finely chopped
- Black salt ¼ tsp
- Dried fenugreek leaves 1 tsp
- Garam masala 1 tsp
- Salt 1 tsp or to taste
Directions
- Wash spinach properly and chop the leaves.
- Boil 7-8 cups of water, add chopped spinach. Let it cook for 3 minutes exactly and strain. Rinse with cold water (it helps in keeping bright green color intact).
- In a blender, puree the spinach without adding water and set aside.
- Take 1 tsp oil, add sliced onion and fry until soft and translucent. In a blender add softened onion, cashew nuts and green chilies and blend until a smooth paste.
- Heat 1 tbs oil in a pan on medium heat and add cumin seeds. Add ginger garlic paste and sauté for 30 seconds. Add tomatoes and cook until soft. Add onion paste and cook for 2 minutes.
- Add spinach puree, black salt, dried fenugreek leaves, garam masala and salt. Mix well and cook for 5-6 mins. Add water if gravy is too thick.
- Cut ½ inch cubes of paneer and shallow fry them in a pan. (This step is optional)
- Add paneer cubes in the spinach gravy and simmer for 2-3 minutes.
- Palak Paneer is ready to serve.
Recipe by: foodfusionpk
Get all your ingredients through OctoberNow and make your Palak Paneer. Do you serve Palak Paneer with Basmati Rice or with Roti?
