How to make Punjabi Palak Paneer? Learn an easy recipe
Restaurant-style Punjabi Palak Paneer is packed with vitamins A, C, and E, along with folic acid, making it a healthy dish. Green leafy vegetables are especially enjoyable during the winter season. They boost blood and aid digestion thanks to their fiber content. You've likely enjoyed spinach dishes in various ways, but have you tried Punjabi-style Palak Paneer? It's incredibly delicious. Let's discover how to make it.
Necessary ingredients
4 cups chopped spinach
200 grams paneer, cut into squares
3 tablespoons oil
1 tablespoon ginger paste
Salt to taste
2 tablespoons cream
For the onion paste: 1 cup onion
¼ cup sliced cashews
5 green chilies
1 tablespoon garlic paste
¼ cup chopped tomatoes
¼ teaspoon black salt
1 tablespoon kasuri methi (dried fenugreek leaves)
1 tablespoon garam masala
1 cup water
How to make Punjabi Palak Paneer
In a pan, combine the chopped onion, cashews, green chilies, and 1 cup of water. Cook for 15 minutes, or until the onions are softened and the water has reduced by about 80%. Set aside to cool. Now, wash the spinach and blanch it in a little water over medium heat for 5 minutes. Drain and rinse with cold water. Next, blend the onion, cashews, chilies, and other ingredients in a mixer until smooth. Then, add the spinach to the same blender, without adding any water, and blend until completely processed.
Heat oil in a large pan over medium heat. Add the ginger-garlic paste and sauté for 1 minute. Then add the chopped tomatoes and cook for 2-3 minutes. Stir in the blended onion mixture and cook for 2 minutes, being careful not to brown the onions. Add the spinach puree and allow it to simmer. Add black salt, kasuri methi, garam masala, and salt; mix well.
Add the paneer cubes and gently mix. You can optionally lightly fry the paneer beforehand. If the gravy thickens, add a little water and simmer for 2 minutes on low heat. Finally, pour in the cream. Your Punjabi Palak Paneer is ready. Serve hot.
