Beyond Rasam

Palak Paneer

Sabji

Serves
3
Makes
3–4

Ingredients

Serves 3 - 4

  • Palak (spinach) – 2–3 bunches
  • Paneer – 250 g
  • Cumin seeds (jeera) – 1 tsp
  • Green chilli – 1
  • Garlic – 2–3 cloves
  • Ginger – 1 small piece
  • Onion – 1 large (chopped)
  • Tomato – 1 (chopped)
  • Turmeric powder (haldi) – a pinch
  • Cumin powder – ½ tsp
  • Coriander powder (dhania powder) – 1 tsp
  • Red chilli powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Fresh cream – as required (for garnish)
  • Oil – as required
  • Salt – to taste
  • Water – as required

Procedure

  • Wash and boil the palak in water until soft. Drain and allow it to cool completely.
  • In a pan, heat oil and add cumin seeds.
  • Add green chilli, garlic, ginger, and chopped onion. Sauté well until the onion turns soft.
  • Add the tomato and cook until it becomes soft.
  • Let this mixture cool, then grind it together with the boiled palak into a thick paste without adding water.
  • In another pan, heat oil and add cumin seeds.
  • Add turmeric powder, cumin powder, coriander powder, red chilli powder, and garam masala and sauté briefly.
  • Add the ground palak mixture and cook well for a few minutes.
  • Add paneer cubes and mix gently.
  • Add a little water if required to adjust the consistency and simmer for a few minutes.
  • Finish by adding a little fresh cream on top and serve hot.