Palak Paneer

About Palak Paneer

Ingredients

• Fresh spinach, chopped 1½ cups
• Low fat cottage cheese (paneer), cubed ½ cup
• Refined oil 1 tbsp
• Cumin seeds 1 tsp
• Onions, finely chopped ¾ cup
• Ginger-garlic paste 1 tbsp
• Turmeric powder ¼ tsp
• Red chilli powder ½ tsp
• Salt to taste
• Tomato puree 1 cup
• Green chillies, slit 2 to 3 + to garnish
• Garam masala powder ½ tsp
• Sugar ½ tsp

How to Make Palak Paneer (Stepwise Photos)

Method

1. Blanch spinach in sufficient water boiling in a deep non-stick pan for 2-3 minutes. Drain, refresh in cold water and drain well. Transfer into a mixer jar and grind into a puree.
2. Heat oil in a non-stick pan, add cumin seeds and onions and saute till onions are golden brown.
3. Add ginger-garlic paste and mix well. Add turmeric powder, red chilli powder and salt and mix well. Saute for 1 minute.
4. Add tomato puree and green chillies and mix well. Saute till oil begins to separate.
5. Add spinach puree and mix well. Add cottage cheese cubes, garam masala powder and sugar and mix well. Cover and cook cottage cheese cubes in this gravy for 2 minutes.
6. Transfer into a serving bowl, garnish with green chillies and serve hot with naan.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps