Palak Paneer Recipe (Punjabi Style)|Spice Rituals

Palak Panner Recipe 

Palak(Spinach) and Paneer, probably are the two most used ingredients  in indian cooking after potato. Palak can be used in multiple ways for cooking and one can not be disappointed by adding Paneer in any sandwich or gravy.
So our todays recipe at Spice Rituals is Palak and Paneer. It is as easy as it can get. 

RECIPE VIDEO

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INGREDIENTS

• 1 bunch Spinach (Palak)(4-5 cups)
• 1 handful Cilantro/Coriander leaves  
• 1 tbsp Ghee
• 1 tsp Cumin
• 1/2 tbsp Garlic
• 1/2 tbsp Ginger
• 12 cup Onion
• 1/2 tsp Turmeric
• 1 tsp Cumin powder
• 2 tsp Red chilli powder 
• 2 tsp salt (as per taste)
• 1/2 tbsp Coriander powder
• 1/2 tbsp Roasted Gram flour
• 1 Green chilli (optional)
• 2 tbsp Yogurt/Curd
• 1 cup Paneer cubes
• 1 tbsp Heavy whipping cream / fresh cream

INSTRUCTIONS

1. Blanch spinach(Palak) in boiling water for 2-3 min.
2. Immediately dip the spinach in ice cold water , this will retain the bright green spinach(Palak) colour
3. Add handful of cilantro/coriander leaves with spinach and blend together
4. In a heated pan add ghee.
5. Once ghee is hot add cumin seeds and let  it crackle 
6. Add garlic and let is get sauté.
7. Add ginger and sauté it for 1-2 min. 
8. Add onion and cook for 2-3 min. 
9. Add dry spices - turmeric powder , cumin powder , red chilli powder  and salt.
10. Cook for 1-2 min and add water to avoid masala from burning. 
11. Add coriander powder and roasted gram flour , cook it for  2-3 min
12. Add some water and Green chilli (optional) 
13. Add yogurt/curd and continuously stir for 1-2 min. 
14. Add blended spinach (palak) and Coriander leaves mixture(for step 3). 
15. Cook for 2-3 min.
16. Add Paneer (cottage cheese) cubes.
17. Add water as per desired consistency and cook for 1-2 min.
18. Your dish is ready , enjoy with Indian bread - Phulka Roti or Naan.

NOTES

• While sautéing garlic(step 6), let is saute for little longer than usual , this will bring that distinctive Restaurant style flavour. We do not have to burn it though.
• Roasted gram flour (added in step 16 ), this will give thick base to the gravy , my mother used to do it while cooking saag (Mustard seeds and spinach curry).   
• Always add the yogurt/curd at lower heat and constantly stir the food , otherwise the yogurt might split and ruin the texture. 
• Switch off the flame before adding heavy whipping cream/ fresh cream.