Palak Paneer is a delicious gravy side dish for chapati that can be done very quickly with Spinach and Indian Cottage Cheese and is a hit with kids.
The only greens that my boys eat is Spinach and we make sure we make palak paneer at least once in 15 days. Amma already has her signature Palak Paneer that she must have adapted the Palak Paneer recipe from Sanjeev Kapoor many years ago.
As I have said before, our intro to North Indian Cuisine was through Khana Khazana and many recipes have become regulars at home, getting changed to suit our taste over the years. Amma is very good at replicating a dish to the perfect taste even in the first shot and she always maintains the taste and texture. There are no short cuts to her cooking.
On the other hand, I am always for making the process simpler and easy as I don’t have so much time on hand. So when it comes to packing food for the kids’ lunch box, I have to be innovative and creative as well.
However, when it comes to Paneer, they are fine with carrying Paneer Butter Masala or Palak Paneer. And also when we make these gravies for dinner, they want the same for their lunch as well. So most times we stock the gravies for kids’ lunchboxes the next day. I used to feel very bad at packing food that was made the previous night, however, we make sure we store it properly so that it stays good.
So this version of Palak Paneer is a new version we tried. We never deviate from our regular recipe for fear that boys won’t like it. However, this version was also loved much and I decided I must click a picture of the same!
Today’s recipe is almost the same except for adding some extra spice powders and that has surely made it taste different from our regular version. This easy Palak Paneer is the final dish for the Week 1 in Packed Lunches for BM#106.
How to make Palak Paneer ~ Easy Side Dish for Chapathi
Serves – 4
Preparation Time – 10 mins
Cooking Time: 15 mins
2 cups Paneer cubed
1.5 cups Spinach Puree / Palak, approx 2 bundles
1 cup Onions, finely chopped
1 tsp Ginger Garlic Paste
A Pinch Turmeric Powder
1 cup Tomato Puree
1.5 tsp Red Chilli Powder
1 tsp Coriander Powder
1/2 tsp Cumin Powder
1/4 tsp Fennel Powder
1/2 tsp Garam Masala
Salt to taste
2 tsp Cooking Oil
1/2 tsp Sugar
1 tbsp Butter
How to make Palak Paneer
Wash and blanch the spinach leaves for 5 to 7 mins. Once it cools down, grind to a fine paste. Keep it aside.
Next heat a nonstick pan with oil, saute the finely chopped onions, till it turns colour. Next, add ginger garlic paste. Fry for few mins. Add few spoons of water and simmer.
Add salt and turmeric powder.
Now add the tomato puree, cook till the puree is done. Add chili powder, coriander powder, cumin powder, fennel powder and cook for 5 mins.
Finally, add the spinach puree. Bring to boil. Add 1 cup water. Simmer for 5 mins, add sugar and paneer cubes along with butter.
When the gravy is thick enough, switch off.
Serve hot with pulkas or Chapathis.
- 2cups Paneer cubed
- 1.5cups Spinach Puree / Palak, approx 2 bundles
- 1cup Onionsfinely chopped
- 1tsp Ginger Garlic paste
- 1cup Tomato puree
- 1.5tsp Red Chilli powder
- 1tsp Coriander Powder
- 1/2tsp Cumin Powder
- 1/4tsp Fennel Powder
- A Pinch Turmeric powder
- 1/2tsp Garam Masala
- Salt to taste
- 2tsp Cooking Oil
- 1/2tsp Sugar
- 1tbsp Butter
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