Recipe of Palak Paneer/Spinach & Cottage Cheese Curry in 10 Minutes at Home

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, palak paneer/spinach & cottage cheese curry. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Palak Paneer is one of the most popular paneer dishes. Paneer (Indian cottage cheese) is cooked with spinach and spices in this creamy and flavorful curry. It pairs well with naan, paratha or jeera rice.

Palak Paneer/Spinach & Cottage Cheese Curry is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Palak Paneer/Spinach & Cottage Cheese Curry is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have palak paneer/spinach & cottage cheese curry using 12 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Palak Paneer/Spinach & Cottage Cheese Curry:

1. Take 200 Grams Paneer , cut into cubes
2. Get bunches 2 Bunch Spinach , large
3. Make ready 1 Onion Medium , finely chopped
4. Prepare 1 Tablespoon Ginger-Garlic Paste
5. Take 1 Tomato Large , finely chopped
6. Make ready 1 Tablespoon Butter
7. Get 2 Tablespoons Oil
8. Make ready 2.5 Cups Water
9. Prepare 1 Teaspoon Coriander Dhaniya / Powder
10. Prepare 1/2 Teaspoon Garam Masala
11. Take To Taste Salt
12. Prepare 2 Pinchs Turmeric Haldi / Powder

Palak Paneer is creamy spinach dish with paneer. This is a popular dish with youngsters and served in every indian resturant. The creamy texture of spinach with paneer is a good combination. Saag paneer and palak paneer are often considered the same dish, but they are not.

Steps to make Palak Paneer/Spinach & Cottage Cheese Curry:

1. Roughly chop the spinach leaves, and wash properly under running water.
2. In a pressure cooker, add the leaves and the water. Also add a pinch of salt. Pressure cook this: 3-4 whistle.
3. Meanwhile, cut and chop the other ingredients.
4. Once the spinach is done, drain it under a big bowl. Save the green spinach water, as it will be used to cook the main gravy.
5. In a non-stick wok, heat oil and lightly fry the paneer cubes, till the panner-water evaporates. Remove and keep aside.
6. In the same wok, add butter.
7. Now add onion and ginger-garlic paste. Sauté for 1-2mins.
8. To this, also put garam a masala, coriander powder, turmeric powder, and salt.
9. After a min, add in the tomatoes.
10. Fry this properly on medium heat, till oil leaves the masala. Still will take about 6-7 mins (maybe a little more).
11. Now add in the boiled spinach. Mix well.
12. Add about 3-4 tbsp of the spinach water. Boil, and then simmer for 2-3 mins.
13. It is important to cook the spinach properly. A rookie mistake is to add the panner while the spinach is still raw-ish.
14. Keep adding water little-by-little, if required.
15. Once you are satisfied that the spinach is done, add in the fried paneer cubes.
16. Mix well. Add about 1/2 cup spinach water and boil. Add more salt if required.
17. Bring the flame down to low, and let the gravy simmer for 4-5 mins.
18. Once you have reached the desired consistency (should be a thickish gravy), turn off the heat.
19. Palak Paneer can be paired with rotis or rice. If you like, you can add some more butter just before serving. Enjoy! :)

Palak paneer is the authentic Indian dish made with only spinach puree, where saag paneer is made with a mixture. Palak paneer is one of the all-time most beloved Indian recipes. Rich with spices, spinach, and fresh-pressed cheese that squeaks delightfully with each bite, palak paneer is a. Palak Paneer is a popular vegetarian delicacy made of spinach and paneer (a non melting Indian cheese) cooked in a saucy tomato and onion gravy with aromatic Indian spices. Palak Paneer (Spinach Curry). this link is to an external site that may or may not meet accessibility guidelines.

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