Palak Paneer is a dish which is originated from North India. It’s a very simple dish and quick to
prepare. This dish is a combination of nutrients and good fat; it can be prepared either in different
method keeping the key ingredients in mind. Palak Paneer is an exotic curry in Punjabi cuisine and it
best enjoyed with rice, chapatti and poori. It’s the most common dish found in the menu of North Indian cuisine restaurants and famous worldwide. The main ingredient paneer can be prepared at home for a better taste of the dish, these days paneer available outside is soft and good to taste but they
might contain chemicals, preservatives so I would recommend preparing at home for quality purpose.
These three ingredients be used for palak puree
Before we start to fry the ingredients, prepare palak puree. TO prepare palak puree first wash the
spinach leaves thoroughly and blanch them, set aside allow it to cool. After cooling the blanched
spinach, take it to a blender long with Ginger and garlic and green chillies. Blend all these to
ingredients to smooth paste.
Bring water to boil and soak paneer cubes for some time so that they get soft, follow this process if
the you have purchased paneer from outside, if homemade don’t do this as they will be soft or they
might crumble when put in hot water
Take a pan heat few spoons of ghee or butter, add bay leaf, jeera, garlic finely chopped allow them
to splutter. Once the cumin seeds aroma is released add onions, let them fry well (add little salt so
that they cook fast). Once they are cooked well, add turmeric powder, red chilli powder and garam
masala just sauté them for few mins once the aroma gets strong add in the tomatoes After the
tomatoes are well cooked and becomes mushy. Now add spinach puree, water should be added just
to adjust the consistency let it boil for 5 mins later add the paneer cubes and potato cubes (this is
optional). Don’t forget the add salt as needed by the dish.
Once done take it out to a serving dish and garnish it with fresh cream. Serve it with hot rice,
chapatti,poori or jeera rice.