Most times, I make onion tomato based Paneer dishes like Paneer Jalfarezi, Paneer butter Masala or Paneer Capsicum Masala. At home I have a routine of having one green in any of the meal. When that philosophy is at threat, I make Palak Paneer. It is an ultra easy dish that can be made in a go. While there are many variations to make Palak paneer, this variation has only Onion as base.
- 1 Bunch Palak
- 200 Grams Paneer Cubed
- 2 Nos Onions Chopped finely
- 1+1/2 Tbsp Oil
- 1 Tsp Jeera
- 1 Tsp Salt
- 1/4 Tsp Garam Masala/Kitchen King Masala
- 1/2 Tsp Red Chilli powder
- 1/2 Tsp Aam Chur Powder/Mango powder
- 1 Tsp Coriander powder
- 10 Nos Cashew Optional
Destem, Wash and drain Palak. In a kadai, add 1/2 Tbsp oil and add the palak. You can chop and add, but I added it as it is. Cook for 2 minutes. Palak will cook in the retained water itself. After the leaves wilt, just cook for 1 more minute. Puree palak in a mixer and set aside.
In the mean time, if you are using store bought paneer, unfreeze and immerse paneer in warm water for atleast 30 minutes. This step is a must to make paneer soft and spongy.
In a kadai, heat oil and add jeera in low flame. When jeera splutters/changes color, add onions along with salt. Cook in medium flame till raw smell goes off.
Add the pureed palak to the onions. Add coriander powder, garam masala, red chilli powder, aam chur powder and mix well. Let the mix cook for 5 minutes in low flame.
Once done, add cubed paneer gently and mix well.
Optional step: If you are using cashew, soak in warm water for 10 minutes and grind into a paste. Add the paste to the cooked paneer. Mix well and serve.
*Palak should not blanched for more time, if done so, palak would loose color and resultant paneer would be dull in color. There will be nutrition loss also. So cook for just 1 minute. You can also add a pinch of sugar to palak to prevent color loss.
*Adding cashew paste is purely optional. In my case, my palak bunch was very big and wanted to use all in a go. Since the ratio of palak to paneer was not equal, I added cashew paste. More palak will make the dish a bit katta.
*Instead of cashew paste, you can use milk creme also.
*You can add ginger garlic paste along with onions if need be. Normally I do not add ginger garlic paste to dishes that have creamy texture. I feel that texture, smell and taste do not go hand in hand. But it is a personal choice.
*In place of Mango powder, you can use tomato puree. I do not use, as it makes the dish colorless, but taste in enhanced.
Palak Paneer – Step by Step instructions
*Destem, clean and Chop palak. Add 1/2 Tsp oil in a kadai and cook till palak wilts. Blend into a fine paste.
*In a kadai, add oil and splutter jeera. Add chopped onions along with Salt. Add palak puree.
*Add the spices and cook till raw smell of spices disappear. Cube paneer and add it to the dish.
*Top it with cashew paste or milk creame.
I served it as side dish to chappati.
Related: Have you tried one pot vegetable rice and fried rice. It is easy and nutritious meal.
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