Palak paneer, the one dish which is a common preference for vegetarians around whole world. As it has been prepared in so many different regions in India, the recipe has been altered to meet the taste and flavours off each individual. I personally have an attachment to this recipe, because it took years for me to bring out the true earthy taste of spinach/palak in this curry. Palak paneer is made of spinach which is great source of iron along with paneer which is high in protein. I don’t usually prepare it with onion paratha, but I feel it really compliments the dish.
|Cooking Time||Prepration Time||Total Time|
|20 minutes||10 minutes||30 minutes|
- Palak/ Spinach – 200 grams/ 2 bunch
- Paneer – 200 grams (cut in cubes)
- Onion – 1 medium (finely chopped)
- Green Chilli – 2 nos
- Ginger – 1/2 inch long
- Garlic – 1 tbsp (finely chopped)
- Cumin seeds – 1 tsp
- Turmeric powder – 1/2 tsp
- Garam Masala – 1tsp
- Salt – as per taste
- Ghee – 2 tbsp
- Fresh Cream – 2 tbsp
- Water – 2 cups
- Ice Cold Water – 2 cups
Onion Paratha (5 nos approx)
- Wheat Flour – 2/3 cup
- Onion – 2 large (thinly sliced)
- Green chilli – 2 nos (finely chopped)
- Coriander Leaves – 2 tbsp (finely chopped)
- Rosted Cumin Powder – 1 tsp
- Salt – as per taste
- Dry Flour – 4 tbsp
- Water – 1/2 or less to knead the dough
- Ghee/Cooking Oil – 3 tbsp
- Firstly, clean all the spinach leaves and wash them thoroughly.
- Place a cooking pot on medium-high heat and pour 2 cups of water in it, once it comes to a boil, add spinach leaves and boil until they have wilted slightly.
- Remove the wilted spinach leaves from the water and put it in bowl of ice cold water.
- In a blending jar add spinach leaves, ginger, green chilli and blend it into a smooth paste and keep it aside.
- Place a cooking pan on medium-low heat, once hot add 1 tbsp of ghee and cumin seeds.
- After the cumin seeds sputter add chopped onions and sauté, until onions are translucent.
- Now add the pre prepared spinach paste, turmeric power, salt and sauté for approximately five minutes. Add the garam masala after 5 minutes , give a quick stir before adding the cubed paneer pieces.
- Let the paneer soak, soften and blend in with the gravy. Meanwhile, set a small pan on medium heat add a tbsp of ghee and add chopped garlic in the cold ghee itself.
- Let this cook until the gralic gets a slight golden colour to it.
- Pour the garlic tadka, some cream and give it a last stir and your palak paneer is ready.
- In a mixing bowl add wheat flour, chopped onion, chopped chilli, chopped coriander leaves, cumin powder, salt and give a quick mix.
- Add water in batches and knead the dough. Keep the dough aside for 10 minutes.
- Meanwhile heat the flat pan/tawa on high-medium flame. Divide the dough in 5 even portions. Take one portion and dust it with dry flour and roll it into a desired shape (preferably round).
- With a help of a brush apply some ghee/clarified butter on the pan and put the rolled paratha on the tawa and let it cook until you observe, a some evident change in colour on the upper layer of the paratha. Apply some ghee on this layer and flip it over for it to cook under heat. Cook the parathas both sides until you observe the onions are either translucent or slightly golden and take them off the flame. Continue doing the same with rest of the dough.
- Once all the paratha’s are ready serve with hot palak paneer dish.
So all you paneer lovers, its your turn now to give it a try and share your experience, in the comment section below. I would love to see likes and hear from you.