Palak paneer is a popular Indian and Pakistani vegetarian dish consisting of spinach and paneer in a thick curry sauce based on pureed spinach. If paneer is a new idea for you, it is a homemade Indian cheese, used in Indian desserts, appetizers and main course dishes. It can be made at home. Click here if you’d like to see how it is made and decide if this is something you want to try.
|This is an easy classic Indian dish from Sanjeev Kapoor, one of the most celebrated faces of Indian cuisine today.|
His secret ingredient is the fresh coriander paste. Tip: Make sure you whisk the yogurt well before adding it to the pot. After adding, cook it on low heat to avoid clumping.
2-3 tablespoons olive oil
20-30 cloves garlic, chopped fine
1 teaspoon cumin seeds
4-5 green chilies, chopped fine
2 medium onions, sliced
1 cup yogurt
½ teaspoon turmeric powder
1 tablespoon coriander powder
¼ teaspoon black salt
1 cup (200 grams) paneer (cottage cheese)
2 cups boiled spinach leaves, pureed
1 tablespoon fresh coriander paste
Juice from a half lemon
Add olive oil to pan and heat.
Finely chop the garlic.
Add the cumin and garlic to the pan. Brown the garlic.
Chop the green chilies and add to the pan. Remove from the flame.
Add sliced onions. Saute until translucent. About 3-4 minutes on medium flame
Add yogurt, turmeric powder, coriander powder, black salt, and coriander powder to the pan. Add salt to taste.
Cut paneer (cottage cheese) into cubes; add to the pan.
Add the boiled, pureed spinach and fresh coriander paste.
Add paneer and mix properly. Bring it to a boil.
Squeeze lemon juice, removing the seeds, over the pot (to aid in digestion).
Want to try this and need the written instructions? Click here to download.
If you do not want to make your own coriander paste, check out this one online.
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