- about 5 cups Palak leaves( spinach)
- 200 grams cubed Paneer
- 1 large chopped finely Onion
- 1 large chopped finely Tomatoes
- 1 tbsp Ginger/garlic paste
- 1 tbsp Kasuri methi leaves
- 3 finely chopped Green chilly
- 1 tsp Garam masala powder
- 1 tbsp Shahi Jeera / Black Jeera
- 2 tbsp Fresh cream
- 5 tbsp Butter
- to taste Salt
Today’s recipe is Palak Paneer….Palak Paneer is a traditional North Indian delicacy and is an integral part of the Punjabi cuisine. I love palak in any form..This spinach has a unique taste and flavor.So please try this dish and let me know what you think..
How to make palak puree:
Add palak with a 1 cup of water in a sauce pan and boil it for 5 min.Let it cool and make it into a fine paste.
Palak gravy recipe:
In a kadai add butter and heat it up.Add in cumin seeds and cook for 1 min.
Add in the onions and fry till golden, it will take a good 5 mins.Add in ginger garlic paste, green chili and saute for a min.
Add in tomatoes and cook till oil separates, this will take 5 to 7 mins.
Now pour in the palak puree and mix well.
Cook it for 10 mins.(Do not cover the pan,if you cover, you wont get the rich green color)
Add in kasuri methi leaves, garam masala powder and salt.
Add in the required amount of water(if needed) and mix well.
Add in the paneer cubes and simmer the gravy for 15 to 20 mins.
Add a dollop of fresh cream and mix well. Switch off the flame.
While serving add some more butter. Serve hot with paratha or puri.