Palak Paneer | Cottage Cheese In Spinach Gravy | Popular Indian Main Course Recipe By Ruchi Bharani
- 9 years ago
Watch how to make Palak Paneer, a popular Indian main course recipe by Ruchi Bharani.
Palak Paneer is a dish of North Indian origin consisting of palak (spinach) and paneer (cottage cheese) in a thick curry sauce based on pureed spinach with garlic and garam masala. Check out Ruchi Bharani's take on this popular veg main course dish which is a part of every Indian restaurant menu.
Ingredients:
3 bunches of spinach blanched & pureed
1 onion
1 piece ginger
1 tbsp cashew nuts
2 tomatoes boiled & pulped
300g paneer cubes
1 small clove of garlic
6 green chillies
1 tsp garam masala
4 tbsp curd
1 tbsp cream (optional)
Method:
- In a grinder, add the chopped onions, ginger, clove of garlic, cashew nuts and green chillies and grind all the ingredients well. Make sure that the ginger and garlic pieces grind well.
- Heat buter in a pan.
- Once the butter melts, add the onion paste to the pan and cook it until its colour changes slightly.
- Add the tomato pulp and cook for about 3-4 minutes.
- Add the curd and cook for about 2 minutes.
- Add the spinach puree into the tomato and onion paste and stir well. Add little water and keep stirring.
- Add garam masala and salt to taste and mix well. Make sure you do not cover the pan with a lid for the spinach to cook.
- Add the cream to the spinach gravy and then add the paneer cubes. Mix well.
- The delicious palak paneer is ready. Serve it with your favourite Indian bread variety (roti / naan / kulcha / paratha).
Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Narayan Thakur
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
Palak Paneer is a dish of North Indian origin consisting of palak (spinach) and paneer (cottage cheese) in a thick curry sauce based on pureed spinach with garlic and garam masala. Check out Ruchi Bharani's take on this popular veg main course dish which is a part of every Indian restaurant menu.
Ingredients:
3 bunches of spinach blanched & pureed
1 onion
1 piece ginger
1 tbsp cashew nuts
2 tomatoes boiled & pulped
300g paneer cubes
1 small clove of garlic
6 green chillies
1 tsp garam masala
4 tbsp curd
1 tbsp cream (optional)
Method:
- In a grinder, add the chopped onions, ginger, clove of garlic, cashew nuts and green chillies and grind all the ingredients well. Make sure that the ginger and garlic pieces grind well.
- Heat buter in a pan.
- Once the butter melts, add the onion paste to the pan and cook it until its colour changes slightly.
- Add the tomato pulp and cook for about 3-4 minutes.
- Add the curd and cook for about 2 minutes.
- Add the spinach puree into the tomato and onion paste and stir well. Add little water and keep stirring.
- Add garam masala and salt to taste and mix well. Make sure you do not cover the pan with a lid for the spinach to cook.
- Add the cream to the spinach gravy and then add the paneer cubes. Mix well.
- The delicious palak paneer is ready. Serve it with your favourite Indian bread variety (roti / naan / kulcha / paratha).
Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Narayan Thakur
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited