Palak Paneer Recipe Cottage Cheese In Spinach Gravy

PALAK PANEER ~ COTTAGE CHEESE IN A SPINACH GRAVY

Steps:

• Place the paneer cubes in a bowl of boiling water and a little salt. Cover and keep aside for 10 minutes. This will make the paneer soft.
• Wash the palak leaves in 2-3 changes of water and place in a bowl. Pour freshly boiled water over them and cover the bowl for 2 minutes. Then drain and transfer the leaves into another bowl of cold water (you can add a few ice cubes to the water). See notes
• Drain excess water from the blanched leaves and grind them to a smooth paste along with the coriander (optional), green chillies, ginger & lime juice. Keep aside.
• Heat oil or ghee in a wok/kadai and fry the cumin seeds on a medim-low heat for a few seconds before adding the minced garlic. Fry for half a minute and add the chopped onions.
• When the onions turn translucent/pale, reduce the heat completely and add the spice powders (turmeric, cumin powder, coriander powder & garam masala powder) and toss quickly for a few seconds taking care not to burn them
• Add the ground palak mixture and fry very well on a low heat for at least 7-8 minutes or till the oil begins to separate. Add salt to taste and lime juice if required.
• Whisk the fresh cream to a smooth consistency and stir in. Mix everything well and add the paneer cubes (without the water in which it was soaked). Rub the kasuri methi between your palm and spinkle. Simmer for two minutes.
• Serve hot garnished with a drizzle of more fresh cream if desired, with chapathis, rotis or parathas

PALAK PANEER RECIPE | COTTAGE CHEESE IN SPINACH GRAVY

Steps:

• To begin making the Palak Paneer Recipe, first pick the palak leaves and wash them thrice. Chop the washed leaves and keep them aside.
• Heat ghee Into the pressure cooker over medium heat; add the ginger, garlic, tomatoes, green chillies, cumin powder, turmeric powder, garam masala powder. Saute for a few seconds until the tomatoes turn slightly soft.
• Add the chopped spinach, salt to taste - give it a stir and add one tablespoon of water.
• Cover the pressure cooker and cook the palak for just one whistle. After one whistle, turn off the heat and release the pressure immediately by using a fork and lifting the weight or by placing the cooker under cold running water.
• We release the pressure immediately, so that we retain the fresh green colour of palak. Open the cooker and allow the palak to cool completely
• Once cooled, pulse the palak in the blender to make a smooth pure. You can also choose to mash the spinach with a masher to give it a different texture as well.
• Melt the butter in a frying pan on medium heat; add cumin seeds, cinnamon stick and bay leaf. Saute the ingredients for a few seconds. Next stir in the palak, cream and the diced paneer. Check the salt and adjust accordingly to taste.
• When you are ready to serve, give the palak paneer a brisk boil for 3 to 4 minutes and turn off the heat. Transfer the Palak Paneer to a serving dish and serve hot.
• Serve the Palak Paneer Recipe along with hot Phulkas, Jeera pulao and Dal Makhani for a delicious lunch or dinner.

COTTAGE CHEESE IN SPINACH GRAVY(PALAK PANEER)

Steps:

• Remove the stems from the spinach,blanch them in hot water and grind them into a fine paste.
• Add butter in a heavy bottomed vessel and add cumin seeds and let them splutter. Add finely onions and green chili saute them till light brown. Don't burn them.Mean while shallow fry cottage cheese cubes in 1 tbsp of oil slightly brown.
• Add ginger garlic paste and fry further for 3 minutes. Add red chili powder and coriander powder and combine well.
• Blend the tomatoes,add the tomato paste and let it cook for 5-6 min on medium heat. Add the spinach paste and let it cook further for another 4-5 minute.
• Add the fried cottage cheese(paneer) cubes and combine. Cook covered on low heat for 3 minute Add the spinach water and salt and cook on medium heat for 10-12 minute.
• Add heavy cream, garam masala powder and chopped cilantro and mix well.
• Reduce flame, cover and cook for 2 mts.
• Serve hot with flat breads or white rice.