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.