Golden yellow cottage cheese nuggets surrounded by lush bottle green curry seasoned with spices and made rich with cream. This palak paneer recipe is not only a showstopper but also jam packed with nutrients. Best served for brunch, lunch or dinner.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
INGREDIENTS:
- Oil: 2 tbsp
- Cumin seeds: 1 tsp
- Onion paste: 2 tbsp
- Cottage cheese, cube cut: 250 g
- Ginger + Garlic Paste: 1 tbsp
- Turmeric powder: 1/2 tsp
- Coriander powder: 1 and a half tsp
- Red Chilli powder: 1 tsp or as per taste
- Garam masala: 1 tsp
- Cream: 1 and a half tbsp
- Salt to taste
- Dried Fenugreek / Kasturi Methi, crushed: 1 tbsp
For the puree
- Spinach, blanched: 250 g
- Fresh coriander: 150 g
- Green chillies: 3
For the garnish
Cream and Extra Virgin Olive Oil
METHOD:
Preparation
Chop a medium onion and blend it into a paste, keep aside for the tadka later.
Roughly cut spinach, and blanch it in boiling water for less than a minute. Drain the contents and blend it along with the fresh coriander and green chillies into a lush green paste.
Pro Tip: Oil separated in the saucepan is an indication that the powdered spices and the base (onion and ginger garlic paste) has cooked through completely.
To Cook
Heat oil in a saucepan and sprinkle cumin seeds into it. Wait till the cumin seeds start sizzling before you add the onion paste, cook the paste until the colour changes to a light brown or beige.
Add ginger and garlic paste to the saucepan and cook it for another 2-3 minutes.
Now add the turmeric powder, coriander powder and red chilli powder and stir until everything is combined, cover and cook for 3-4 minutes on a low heat to ensure the powdered spices are cooked through.
Add water if the masala is looking dry. You can add water as and when required, just make sure you add a little at a time.
When you see the oil separated, add the spinach puree, garam masala, cream and salt; combine all the ingredients well in the saucepan.
Bring to boil at low to medium heat and add the cubed cottage cheese, allow to simmer for a further 4-5 minutes to allow the paneer to soak up all the flavours in the sauce.
Add crushed dried fenugreek on top and give it one last good stir and turn the heat off.
To serve drizzle with cream and extra virgin olive oil accompanied with hot parathas and/or steam rice.
Green does not have to be boring, try this recipe to be sure…
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Wow would love to try!
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Looks yummy. Please have a look at my page as well. I am a travel blogger from India.
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