Palak Paneer (Mild Spicy Spinach Gravy with Paneer (Indian Cottag


–Note: Creating posts in bulk for existing pages so as to get benefit of Categories and other widgets

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Serves 4:
500 gm spinach (palak, finely chopped)
150 gms paneer
3 tbspoon oil
1 brown cardmom (badi ilaichi), 3-4 cloves, 4-5 pepper corns
3 medium sized onions finely chopped
0.5 inch ginger finely chopped
5-6 cloves of garlic finely chopped
2-3 green chillies chopped
1 tbsp dry roasted fenugreek leaves (kasuri methi)
1/2 tsp garam masala powder
1/2 tsp red chili powder
salt to taste
Tomato puree 150 gms
0.5 cup full cream milk
0.5 cup fresh cream

12 Heat oil in a kadhai, add badi ilaichi, cloves, and peppercorns, fry on low flame for 1 minute

3

Add chopped onions and cook till light brown. Add ginger, garlic and green chilies. Stir on low heat for 3-4 minutes.

5

Add dry roasted fenugreek leaves.Add garam masala, red chili powder, salt and stir on low heat for 2 minutes.6 

Add tomato puree and stir on low heat till a bit dry.7

Add spinach and cook uncovered (impotant: uncovered) for 15 mintues on low flame.

8

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Remove from heat and let it cool down for 10 minutes. Add cream and milk and make a fine paste in a blender.

11

Transfer to a pan.

12 Heat butter on a tawa, fry paneer for 1-2 minutes and add to gravy, serve hot.

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