Palak Paneer - 310 Calories in 1 cup of Palak Paneer

Cuisine Style: North India | Cooking Time: 15 minutes | To Serve: 4 | Type: Gravy | Take With: Roti,Chapati,Paratha,Naan,Rice

When my son rejected Keerai Porial, I offered him chapatti with the rich green gravy with white cubes float. He asked me what it was. I said with smile “Palak Paneer”. His eyebrows rose in surprise and said “Wow”.

Ingredients

• Spinach (palak) - 2 bunch (300 grams)
• Cottage cheese (paneer) - 200 grams
• Oil - 3 tbsp
• Butter - 2 tbsp
• Cumin seeds - 1 tbsp
• Onion paste - 4 tbs
• Green chillies - 2 (chopped)
• Ginger and Garlic - 2 tbsp (Smashed)
• Coriander Powder - 1 ½ tbsp
• Cumin powder - 1 tbsp
• Turmeric powder - ¼ tsp
• Garam Masala Powder - 1 tbsp
• Curd [Whisked] - 5 tbsp
• Salt to taste
• Kasoori methi powder- 2 tbsp (optional)

Preparation

• Wash spinach thoroughly in Water. Heat oil in a pan. Cook spinach. Add water if required.
• Check after 2 to 3 mins. When it is turned soft and cooked take it off from the flame. Don’t overcook spinach as it's loses color use blender for thick spinach paste
• Heat oil and butter in a pan. Add cumin seeds and then add chopped onion when its cooked add ginger- garlic paste, turmeric powder and mix well then add chopped green chillies. Leave it for 2 mins
• Add spinach puree and mix well. You can add water at this point if required.
• Add cumin and coriander powder & mix well.
• Add salt and garam masala & mix well
• Add cube size paneer [cut paneer into 1 inch cube) & mix well
• Add curd and cook for 1 or 2 min
• Finally add butter and serve hot

Note

• You can add lemon juice before serving
  

Tip

• Dry roast kasoori methi powder then sprinkle it over the gravy for rich aroma

Palak paneer ingredients

Paneer

Spinach [Palak]

Spinach paneer masala

Perfect palak paneer

Spinach cottage cheese curry

Palak paneer gravy