Palak Paneer
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[Based on 4 users]
Author vahchef Yield No Value
Published Sep 26, 2007 Cooking Time 1 hour
Recipe Type Veg-Main Preparation Time 30 min
Ingredient Potatos Standing Time 1 hour

Recipe of Palak Paneer

Ingredient Name Quantity Unit
Cumin Pdr 1 Tablespoons
Coriander Pdr 1 Tablespoons
Chopped Gr Chillies 3 Piece
Whole Garam Masala Clove ,cardamom ,cinnamon 2 Piece
Powdered Red Pepper 1/2 Teaspoons
Tomatoes (chopped Fine) 1 Cup
Pureed Spinach 1 1/2 Cup
Powdered Coriander Seeds 1 Teaspoons
Paneer (cubed And Lightly Fried) 500 Grams
Onions (grated) 1/2 Cup
Oil 1/4 Cup
Finely Chopped Ginger 1 Teaspoons
Cumin Seeds 1 Teaspoons
: Finely Chopped Garlic 1 Teaspoons
Salt 2 Teaspoons
Bay Leaf 1-2 Teaspoons
Garam Masala 1/4 Teaspoons
Fenugreek Leaves Pdr 1 Teaspoons
Ginger Garlic Paste 1 Tablespoons
Oil 2 Tablespoons
Onions 1 Large
Whipping Cream 20 ml
Turmeric 1 Pinch
Tomatoes 1 Large
Spinach 250 Grams
Salt 1 To Taste
Paneer Indian Cheese 250 Grams

Directions

Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saut� till a light brown. Add onions and saut� till a golden brown, then add tomatoes and� over medium heat. When fat separates, add the salt, garam masala and the red pepper and stir till well mixed. Add spi nach and saut� for 2-3 minutes and add paneer. Turn around a few times and serve hot.
Posted Sep 26, 2007

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5 Comments

Mar 14, 2014
Why have you removed the original video that you made for this dish ? It was very useful with some excellent tips as well. Having your good friend alongside while making her favourite dish felt very much, at home, as in any Asian family. Typically the elder mother/MIL trains her daughter/daughter-in-law by sharing her skills hands-on in the kitchen. Nothing objectionable at all about it.

Chip Desormeaux Mar 23, 2013
I found the recipe here hard to follow. So, re-wrote the whole thing based on the video, with ingredients listed in order of how they appear in the recipe. Hope this helps! :)

Please note, "fenugreek leaves" are more commonly known as "methi" at Indian grocers.

1# spinach
2 tbs. oil
5 cloves
½” whole cinnamon
4 whole green cardamom
½ tsp. whole cumin
3 cloves garlic, chopped
1 c. chopped onion
1 tbs. ginger-garlic paste
¼ tsp. turmeric powder
1 c. chopped tomato
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. cayenne flakes
1 tsp. methi (fenugreek leaves)
2 tsp. chopped green chiles
â…› tsp. nutmeg
1# paneer, ½” cubes, fried
salt to taste

Drop spinach in a deep pot of boiling water, without the lid. Boil just until wilted, then transfer spinach to a blender, along with whatever water clings to the leaves. Puree until smooth. Set aside, uncovered.

Heat oil or butter in a non-stick pan over medium heat, along with whole garam masala (cloves, cinnamon, cardamom, cumin). When spices begin to dance and sputter, add garlic and lightly brown. Then add onion along with a little salt. Sauté until deeply browned and vegetables begin to break down.

Add ginger-garlic paste, turmeric, ground cumin, ground coriander, cayenne, green chilies, methi (fenugreek leaves), and tomato. Stirring constantly, cook until tomatoes achieve a thick sauce consistency.

R.Subramanian Dec 26, 2008
Please rewrite the entire page. Heading talks of Potato - nothing to do with recipe! Ingredients and recipe do not match at all. very confusing!

nilima Apr 30, 2008
Recipe is not well written.It does not account for all the ingredients

sonali Feb 2, 2008
I tried this recipe and it was very tasty...credit goes to ur gr8 recipe...
Thanks.

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