Palak Paneer is just yummy. You can say that it is my comfort food and I usually order Palak Paneer when I don’t care or want to think too much about what to eat.
I like it a lot, but for a last couple of time couldn’t get it right. It was either too spicy or the texture was not right. To enjoy Palak Paneer, it has to have the exact amount of spices as compared to some other preparation where you could err with the spice level. The other thing that went wrong the last time I made this was the consistency or texture of the dish. I like my Palak Paneer to be thick and a bit robust.
This time I got it right. I think it was the way I cooked the onions that made all the difference. Blanching the onion took away the tartness and gave the recipe the texture I was hoping to achieve. So here is my recipe of Palak Paneer or Cottage Cheese in Spinach Gravy.
Palak Paneer Recipe Ingredients
4 cups blanched Spinach
3 medium onions
1 inch Ginger
5 cloves of Garlic
1 tsp Red Chili Powder
1 tsp ground Black Pepper
1tsp Garam masala
½ tbsp Coriander powder
1 tsp Sugar
Salt to taste
100 g Paneer or Cottage Cheese
8 cups of water
2 tbsp Ghee or clarified butter
2 tbsp cream
How to make Palak Paneer Recipe
- Boil 6 cups of water in a wok and blanch the Spinach
- Separately, heat 2 cups of water and add the Ginger and onion quarters
- Boil the onions and Ginger for five minutes and then drain the water
- Puree the onion and ginger into a thick paste
- Heat the Ghee in a wok and add the onion paste
- Saute the paste until slightly golden
- Simultaneously, puree the blanched spinach into a thick, smooth paste
- Add the chili powder, Garam Masala, and pepper to the onion and saute for a couple more minutes
- Add the spinach puree and shredded garlic cloves to the onion paste
- Let the mixture simmer for a couple of minutes
- Add the coriander powder and Paneer cubes
- Add the cream, cover the pot and let is simmer for five minutes
Serve hot on a bed of rice or with buttered tandoori roti.
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