Palak Paneer is an Indian and Pakistani dish consisting of spinach and paneer cheese in a curry sauce. It is a popular vegetarian dish. Palak paneer is one type of saag, which can also be made with mustard leaves. The difference between palak paneer and saag paneer may also be, in some cases, consistency. Palak paneer may be more watery in comparison to saag paneer.
Palak paneer may be accompanied by lassi, a Punjabi sweet milk drink. Dhaba restaurants specialise in palak paneer.
Ingrediants:
500gms Fresh Palak (Saag)
100gms PaneerOnions - 5 medium sized (finely choped)
2 Onions (finely choped)
1 tsp Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste
Method:
1. Cook the palak (spinach) for about 5 minutes in boiling water and grind it to fine paste after it is cold.
2. Cut the paneer into small cubes and deep fry in oil till light golden brown
3. Heat the oil in a Kadhai/non-stick pan and add the cumin seeds. Wait till it crackles and ensure that it does not burn. Add the chopped onions and green chillies and sauté till the onions are golden brown. Add the ginger garlic paste and sauté for another minute. Add the turmeric powder, chilli powder and the chana masala powder and sauté for another 1-2 minutes. Then add the chopped tomato puree and stir till the oil separates.
4. Add the palak paste to this mixture along with 1 cup water.(Tip: You can use the water used for cooking the spinach)
6. Add the paneer, garam masala, sugar and salt and cook till you start to see the gravy bubbling. If the gravy seems a bit dry, you can add some more water.
7. Garnish with some cream in the end
8. Serve hot with rice or rotis.
