Name: Palak Paneer (Spinach-Cottage Cheese) (Step By Step Photos)
Prep time: 20 min
Total time: 20 min
Ingredients: 4 bunches spinach/palak; 300 gms cottage cheese/paneer; 6-8 garlic; 1 onion finely chopped; 3-4 green chilies; 3-4 cloves/lavang; 2-3” pc cinnamon/dalchini; 4-6 whole red chilies; 1 bay leaf; 2 tbsp oil; soda bi (carbonate - A pinch); 1 tsp sugar; Salt

Palak Paneer (Spinach-Cottage Cheese) (Step By Step Photos)

popular north indian curry

Print Recipe Pin Recipe

Prep Time 20

Total Time 20

Cuisine North Indian

Servings people

Ingredients

4 bunches spinach/palak
300 gms cottage cheese/paneer
6-8 garlic
1 onion finely chopped
3-4 green chilies
3-4 cloves/lavang
2-3” pc cinnamon/dalchini
4-6 whole red chilies
1 bay leaf
2 tbsp oil
soda bi carbonate - A pinch
1 tsp sugar
Salt

Instructions

Boil water in a large pan and add some salt, sugar and soda-bicarbonate.
Clean and wash the spinach/palak, retaining the good part of the stem. Blanch the spinach/palak in boiling water for 2-3minutes.
Drain the spinach/palak and refresh in cold water and keep aside to cool.
Grind the spinach/palak in a mixer with green chilies, 2 cloves of the minced garlic (you can put 2 cloves of garlic).
Heat oil in pan and add the bay leaf, cloves and cinnamon/dalchini.
Add the finely chopped onions and sautT for 2-3 minutes till the onions turn translucent.
Add the ground spinach/palak to the onions and cook on alow flame for 3-4 minutes.
Cut the cottage cheese/paneer into 1ö cubes.
Add the cottage cheese/paneer pieces to the spinach/palak and mix well.
For the tempering/ tadka:
In a small skillet, heat 2 tbsp oil and fry 1 bay leaf, 2 cloves/lavang, 1 small cinnamon stick/dalchini and 4-5 whole red chilies. Add the minced garlic and fry till golden brown.
Transfer the spinach/palak and paneer into a serving dish and pour the tempering/tadka on top. Serve with paratha/roti.