“Palak Paneer” is one the most known dish associated with Punjabi Cuisine after Dal Makhani. I love Palak paneer for its simple flavors and paired with a Naan or phulka makes it a good combo. Lets straight go to the recipe now.
Palak 3 Bunches
2 cloves of garlic
1 Small onion sliced
1 Medium Tomato
1/4 Cup malai
Butter 2 tbsp
Garam Masala 1 Tsp
Clean and wash the palak nicely and dunk them into a pot of boiling water.
Add g.chilli, garlic, onion and cashews and let the spinach cook for mins till soft.
Drain the excess water and blend to a smooth puree.
Blend the tomatoes along with the malai to a puree.
Heat Butter in a pan, add the tomato puree and cook for 2-3 mins. Add salt and garam masala at this stage.
Then add the palak puree and mix nicely and cook again for 2 mins.
Add cubed Paneer and let cook for some time.
Serve With Naan or roti of your choice with a slice of lime and onion rings.
I don’t fry the paneer for this recipe, i just cube them add it the gravy.
This is not a spicy version, u can increase the no of g.chillies for a spicier taste.
I like the Palak and paneer to be the prominent flavor so not many masalas are added.