Recipe in Details

Palak Paneer

Method

Take 200 gm Fresh Palak leaves

Blanch Palak leaves by first placing it in Boiling Water for 5-6 seconds 

And then shifting this Palak leaves into a bowl of ice-cold water.

#MeghnasMagicTip : This will stop the cooking process.

Once Palak leaves cool down

squeeze the water out & place the leaves in a mixer grinder.

Avoid taking water into mixie.

Add Coriander leaves in the mixer for churning.

#MeghnasMagicTip : Add 1/2 Lemon water to ensure leaves don't turn black

Add 2 green chilies. 

You may add less or more chillies depending upon your taste.

Churn the mixer till you get puree.

Heat the pan at medium flame.

Add 2 spoon oil in the pan.

Add 1/2 tsp Jeera (Cumin Seeds)

Add finely chopped 3-4 cloves of garlic

Let it get little brown.

Add 1 Onion Puree (Puree to be made from 1 Onion)

Add salt per taste

Let it cook for till Onions get brown.

Add 1 tsp Garam Masala (Optional)

Now add the Palak Puree we had prepared earlier

Add 2 tbs water.

Cover the pan with a lid

Let it cook for 5 minutes.

Add 100 gm Paneer (cut in cubes)

Mix it well.

Cook it for 2 minutes.

Add 1 spoon of cooking cream, will give richness to the gravy.

Palak Paneer is ready.

Serve it in a serving bowl.

Topple with 1 spoon of cooking cream and

some shredded Paneer.
 

Recipe Ingredients

200 gm Spinach (Palak)

100 gm Coriander leaves 

1/2 Lemon

2 Green chillies

2 Spoon Oil

1/2 tsp Jeera (Cumin Seeds)

3-4 cloves Garlic

1 Large Onion Puree

1 tsp Garam Masala (optional)

100 gm Paneer - cut in cubes

2 spoon Cooking Cream

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