Palak Paneer

INGREDIENTS OF PALAK PANEER

4 Servings

• 150 grams cubed paneer
• 1 kilograms boiled spinach
• 1/2 cup chopped onion
• 2 chopped green chilli
• 1/4 cup fresh cream
• 1/2 cup chopped garlic
• 2 pureed tomato
• 1 cup milk
• 1 tablespoon melted butter
• 1 teaspoon powdered corn flour
• 1 teaspoon powdered salt.

HOW TO MAKE PALAK PANEER

Step 1 / 3 - Wash And Boil The Spinach For Palak Paneer

To make the paneer soft, soak it in water for some time. Cut the paneer into small cubes and keep aside. To ensure that the spinach is adulterant-free, soak it in water and add a small pinch of salt. Then clean and wash spinach thoroughly. Now, put a deep-bottomed pan over medium flame and add spinach in it. Cover and cook until the spinach becomes soft and mushy. You need not add any water as spinach gets cooked in its own water. 

2 / 3 - Cook The Spinach Puree With Milk And Fresh Cream

Once the spinach is boiled, take it out and let it cool. Make a puree using a blender. Heat a pan with butter on a moderate flame. Add onion, garlic, chilies to it and saute. Add grated tomatoes in a pan and cook for 2 minutes. Then add pureed spinach along with fresh cream and 1 cup milk. Cook for 5-7 minutes. 

3 / 3 - Add Cornflour Paste For Thickness And Simmer For 3-5 Minutes

Once, the gravy starts to simmer, add salt and paneer pieces. Dissolve cornflour in half a cup water and add to the gravy. This will give it a thick, restaurant like consistency. Cook for 3-4 minutes. Turn off the heat and transfer Palak Paneer to a serving bowl. Garnish it with fresh chopped coriander leaves and whipped cream. To make it more creamy, add some white butter, this will accentuate the taste of this dish. Also, if you want to relish it in the authentic way, then you can add some white butter. Serve hot with Roti or Jeera rice.