Palak paneer is one of the most popular side dish for roti and naan. Paneer (cottage cheese) is cooked with palak (spinach) puree and spices. Generally people blanch spinach and then make puree out of it. My method of making palak paneer is somewhat different. It is a quick preparation method. I pressure cooked all items such as palak and other items such as tomato, onion ,spices etc . In this method spinach retains its natural green color. I added milk to adjust the consistency and used fresh cream. It gave more creamy texture to the flavorful dish. I also used home made fresh cream.

Ingredients

Palak – 1 bunch

Onion – 1 no.(chopped)

Tomato- 1 no.(chopped)

Ginger- 1 ” piece

Green chili – 1 no.

Garlic – 6 cloves

Coriander powder – 1 tsp

Garam masala powder – 1/2 tsp

Cumin seed powder – 1/2 tsp

Red chili powder – 1/2 tsp

Hing – 1/4 tsp

Turmeric powder – 1/2 tsp

Cumin seed – 1/2 tsp

Sugar – 1/2 tsp

Paneer – 1/4 cup

Milk – 2-3 tbsp

Fresh cream – 3 tsp

Oil – 1 tsp Salt

Preparation time – 10 min

Cooking time – 15 min

Makes – 1 1/2 cups

Procedure

Text Procedure

Step 1
In a pressure pan add palak, onion, tomato, ginger, garlic, coriander powder, cumin seed powder, red chili powder, turmeric powder and small quantity of water.
Keep stove in high flame. Pressure cook for 1 whistle and turn off stove.

Step 2
Remove vent weight by releasing the pressure slowly. Open the lid. Keep aside for 10 minutes.

Step 3

Transfer to mixer jar. Grind to paste

Step 4

Heat oil in a pan. Add cumin seeds and let it splutter. Then add garam masala powder, ground palak paste, sugar, salt, paneer and milk. Boil for 2 minutes. Add fresh cream and mix well. Tasty yummy palak paneer is ready.

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