With silky smooth gravy and rich texture, Palak Paneer is a mouth-watering north-Indian delicacy that is quite popular in the region. It has many variation of recipes, however our recipe is one pot recipe that is easy to follow and taste as delicious.
500gm Spinach, thoroughly washed and chopped
2 cups Cottage Cheese or Paneer, diced into bite size
In a pressure cooker heat some ghee, add cumin seeds and allow it to splutter. Then add garlic, ginger, green chilli, tomato, haldi powder, garam masala and sabji masala. Sauté until the tomato becomes slightly soft.
Add spinach and salt to the cook, give it a stir and add a tablespoon of water. Stir again and cover the cooker. Cook for one whistle only. Turn of the flame and release the pressure immediately.
Releasing the pressure immediately helps in retaining the bright green colour of spinach. Remove the lid and allow the leaves to cool completely.
Once cooled, grind the spinach with a blender to a smooth puree.
In a separate pan heat some ghee; add cumin seeds and bay leaf. Sauté the ingredients for few seconds and stir in the spinach, diced paneer and cream.
Serve it piping hot with jeera rice, chapatti or parathas for a delish meal.
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