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Palak Paneer Gravy

  • 3servings
  • 30minutes

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B2, B3, C, E, P
MineralsNatrium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Paneer (Cottage cheese) 250 gms

  2. Spinach 1 bunch

  3. Onion chopped 1 no

  4. Tomato chopped 1 no

  5. Green chillies 3 nos

  6. Red chilli powder 1 tsp

  7. Ginger garlic paste 1 tbsp

  8. Garlic flakes (chopped) 3

  9. Coriander powder 1 tsp

  10. Cumin powder 1 tsp

  11. Turmeric powder 1/4 tsp

  12. Fresh cream 1 tbsp

  13. Curd/Yoghurt 3 tbsp

  14. Cinnamon 1 no(1 inch size)

  15. Cardamom 2 nos

  16. Cloves 2 nos

  17. Cumin seeds 1/2 tsp

  18. Salt to taste

  19. Oil (Butter ) (as required)

Instructions Jump to Ingredients ↑

  1. Cut the paneer into the medium sized cubes fry it with 2 tbsp of butter. Soak paneer with curd for 15 mins(This will keep paneer very soft) and keep aside.

  2. Cook spinach in boiling water for 2 mins without covering the lid in order to get green color.

  3. Blend the spinach to a fine paste and keep it aside.

  4. Heat oil in a kadai. Add cinnamon, cardamom, cloves, cumin seeds and fry.Add chopped garlic once the whole garam masala splutters and continue frying for a minute.

  5. Add onion and fry it in a slow flame till it becomes golden brown in color.

  6. Add ginger garlic paste, turmeric powder, chopped tomatoes and continue frying till the tomatoes gets cooked and mashed up.

  7. Add cumin powder, coriander powder, red chilli powder, green chillies and continue frying for 2 minutes.

  8. Add blended spinach paste,salt and cook till the raw smell goes and oil comes out separately.

  9. Add paneer to the gravy and garnish with fresh cream.

  10. . Serve hot.

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