Palak Paneer Recipe by Tahir Chaudhary

Palak Paneer recipe by Tahir Chaudhary. This delightful Main Course recipe of Palak Paneer can be ready in approximately 3.0 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Submited by Mastor from Bahawalpur


Palak puree ingredients:
500grams            Fresh spinach
1 or 2 Green chilies, chopped
2 Garlic clove (optional)
11 inch ginger, roughly chopped
For the Palak curry:
1 Medium onion, finely chopped
1 Medium sized tomato, chopped
4-5 Garlic, finely chopped
½ tsp Cumin seeds
¼ tspTurmeric powder
1tsp Red chili powder (optional)
½ tsp Garam masala powder
1 Bay leaf
200 grams Spinach
1 or 2 tbsp Milk
2 tbsp Oil or ghee or unsalted butter
1 tsp Fenugreek leaves
As requiredSalt
As requiredWater
Few tsp    Butter for topping


Making the spinach puree:
Rinse the spinach and
Boil water in a pan with some salt.
Switch off the fire and add the spinach leaves in the hot water.
Close with a lid and let the spinach leaves sit in the water for 2-3 mins.
Drain and immediately add the leaves in a pan or bowl containing ice cold water.
Drain and then puree the spinach in a blender or hand blender with ginger, garlic and green chilies. make a smooth puree.
Making the palak curry:
heat oil or ghee in a pan
fry the cumin first. then add the bay leaves and onions.
fry till the onions become soft.
now add the garlic and tomatoes.fry till the tomatoes become soft.
add the turmeric powder, red chili powder stir and fry for some seconds.
add the spinach puree. Add some water if required.
simmer for 6-7 minutes or more till the spinach is cooked.
lastly add salt and garam masala.
stir and add the paneer and .add  the milk and stir. Simmer for 30 seconds or a the end  you can also add some crushed kasuri methi leaves.

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