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Palak Paneer (Cottage Cheese in Spinach gravy)

The first time I liked Palak Paneer was when we tried it in a restaurant named Riviera in Secunderabad. The gravy was creamy and rich and I just loved it. I had tasted Palak Paneer on several occasions but none pleased me. My aim was to get that rich and creamy taste. Fortunately, there are very less chances for an explosion while you are experimenting in the kitchen, unlike Chemistry labs. 🙂 After a lot of trials and errors, I was happy to have accomplished my aim. That sense of fulfilment was tremendous

Couple of days back, my newly married cousin requested me to put up North Indian recipes. This post is dedicated to her. Hopefully she likes it 🙂

Palak Paneer

Palak Paneer (Cottage Cheese in Spinach gravy)

The first time I liked Palak Paneer was when we tried it in a restaurant named Riviera in Secunderabad. The gravy was creamy and rich and I just loved it. I had tasted Palak Paneer on several occasions but none pleased me. My aim was to get that rich and creamy taste. Fortunately, there are very les

Ingredients
  

  • 200 gms Paneer (Cottage cheese)
  • 1 bunch Palak (Spinach)
  • 4 tablespoons Butter
  • 2 Onions finely chopped (medium)
  • 2 Tomatoes chopped (medium)
  • 3/4 teaspoon Ginger paste
  • 3/4 teaspoon Garlic paste
  • 1/2 teaspoon Chili powder
  • 1/4 teaspoon Turmeric powder
  • 1/4 teaspoon fennel seeds Powdered (saunf)
  • 4 - 5 Cashewnuts
  • 1/4 cup Milk
  • to taste Salt
  • Cream for garnish

Instructions
 

  • Cut the paneer into cubes and shallow fry them in butter till they turn golden brown.Keep aside.
  • Wash the palak 3-4 times and then drop them in a utensil with a few spoons of water and place on heat.Cover with lid.The water released by the spinach will cook it.It doesn't take more than 3-4 minutes.
  • Switch off the heat.
  • Drain the spinach and grind to a fine paste and keep aside.
  • Heat a pan and add butter.
  • When hot, add the onions and saute till the onions are about to turn golden brown.
  • Add the ginger and garlic pastes and stir till the raw smell goes.
  • Put in the powders (chilli, turmeric and fennel) and stir.
  • Add the tomatoes and stir till oil separates.
  • Switch off the heat and let it cool.
  • Once cooled, add cashewnuts and grind the mixture to a fine paste.
  • Take another pan, pour in the ground onion-tomato mixture and let it come to a slight boil.
  • Add in the palak puree and mix well.
  • Add salt.
  • When the gravy starts to boil add the milk and stir well.
  • Switch off when it starts to boil.
  • Serve into a bowl and add the paneer and garnish with cream.

Notes

Goes well with Roti, Naan, Chapathi
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