Palak Paneer - Punjabi Special
Palak Paneer or Saag Paneer is a famous curry eaten mostly with roti, raita and rice. This uses fresh spinach leaves, fresh paneer/cottage cheese and some spices.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zaykakatadka.com.
Cooking tools:
- Immersion blender
- Stove
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
- Spatula
- Colander
- Kitchen timer
Ingredients
- Spinach - 1 and 1/2 Cup or 500 Gram
- Paneer/Cottage cheese - 400 Gram
- Oil - 1/4 Cup or Ghee/Clarified butter - 1/4 Cup
- Cumin - 1 Teaspoon
- Tej Patta/Bay Leaf - 1 to 2
- Grated Ginger - 1 Teaspoon
- Garlic - 1 Teaspoon finely chopped
- Onion - 1/2 Cup finely chopped
- Tomato puree - 1 Cup (puree of blanched tomato)
- Salt - as per taste
- Garam Masala/All spice mix - 1/4 Teaspoon
- Red Chilli powder - 1/2 Teaspoon
- Coriander powder - 1 Teaspoon
- Fresh Cream - 1 Tablespoon for garnishing
- Kasuri Methi/Dry fenugreek leaves - 1 Teaspoon (optional)
