Palak Paneer Curry
Palak (spinach) is a wonderful source of iron, folate, chlorophyll, Vitamin E, magnesium, Vitamin A, fibre, plant protein, and Vitamin C. Due to their antioxidant abilities, Vitamins C, E, and A are especially great for your skin. Spinach contains antioxidants that fight against all types of skin problems.
Ingredients
- 300 grams Spinach (palak)
- 150 grams Paneer cut into cube(Indian cottage cheese)
- ¼ cup Coriander leaves
- 2 tsp Cooking oil
- 3 to 4 cloves Whole Garlic
- ½ inch Ginger peeled
- 1 medium Onion cut into thick pieces
- 1 medium Tomato cut into large pieces
- ¼ cup Cashews crushed
- ½ tsp Turmeric powder
- ½ tsp Chili powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Garam masala powder
- 1 ¼ cup Water
- To taste Salt
Instructions
- Heat a large nonstick pan on medium flame. Add two tablespoon of water and then immediately add spinach leaves. Cover the pan with a lid and steam the spinach for 2-3 min.
- Then remove the wilted spinach into a blender jar. Keep it aside.
- Now in the same pan heat 1 tsp cooking oil. Add garlic cloves, ginger pieces, and chopped onion. Cook for 2-3 min or until light golden brown.
- Add tomato pieces, crushed cashew nuts and cook for 3-4 min or until the tomato softens. Once done take out this mixture and add it to the wilted spinach in the blender jar. Also, add fresh coriander leaves, water and blend everything to make a puree.
- Clean the same pan and heat the remaining 1 tsp oil on low-medium flame.
- Add turmeric powder and chilli powder and fry it for 10-15 seconds. Immediately add spinach puree and mix well.
- Now add coriander powder, cumin powder, garam masala and salt to taste. Mix well, cover and cook the mixture for five minutes on low heat.
- Add paneer cubes and turn the heat off. Cover and let it sit for 5 more min. Serve warm.
Notes
Serving Tip: Serve palak paneer curry with roti, paratha or rice.
