Skip to content
Our Products
Rice
Frozen Foods
Spices
Fried Onions
Lentils
Pastes
Oil & Hair Essentials
Baking & Desserts
Other Foods
Recipes
Our Story
Locate Us
Buy Online
Partner with us
Menu
Our Products
Rice
Frozen Foods
Spices
Fried Onions
Lentils
Pastes
Oil & Hair Essentials
Baking & Desserts
Other Foods
Recipes
Our Story
Locate Us
Buy Online
Partner with us
Palak Paneer (serves 3)
Ingredients
For palak paste:
15 cups water
3 bunch palak / spinach
3 inch ginger
3 clove garlic
9 green chilli
Other ingredients:
9 tsp oil
3 tsp butter
33 cube paneer / cottage cheese
3 tsp cumin / jeera
3 inch cinnamon
12 cloves
6 pod Handi cardamom / elachi
3 bay leaf / tej patta
6 tsp kasuri methi / dry fenugreek leaves
1.5 onion (finely chopped)
1.5 tomato (finely chopped)
0.75 cup water
0.25 tsp Handi salt
0.75 tsp Handi garam masala
6 tbsp cream / malai
Method:
Take blanched palak, 1 inch ginger, 1 clove garlic and 4 green chilli.
Blend to smooth paste without adding any water and keep it aside.
Next, in a large karahi, heat 3 tsp oil, 1 tsp butter and roast the spices till they turn aromatic.
Further, add ½ onion and saute till it turns golden brown
Next, add ½ tomato and saute till the tomatoes turn soft and mushy.
Add the prepared palak paste, ¼ cup water and ¾ tsp salt.
Mix well while adjusting consistency as required.
Further, add roasted paneer and mix well.
Simmer for 5 minutes or till paneer absorbs the flavour.
Turn off the flame and add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp cream. Mix it well.
Serve the restaurant-style palak paneer with roti or naan.