Palak Paneer

Palak Paneer/ Paneer Saag

Summer is also the time when baby bundles of spinach appear regularly at the farmers markets.Palak Paneer is a type of saag which can also be made with mustard leaves also. But Palak Paneer may be more watery than saag paneer & serves the purpose of main course in party cooking. Besides being healthy, it tastes delicious. 

My mum would often make this when we had unexpected guests because it never fails to impress, yet is so simple to put together.  If you have paneer handy, all it takes is 20 minutes from start to finish to get a delicious Saag Paneer to your table.

Traditionally Palak Paneer is served with Roti (wholewheat flatbread) or Pulao (rice cooked with whole spices). Generally we don't eat rice or chapati in the evening but I got tired of having soup and stir fried vegetables in dinner. So i thought today make something healthy and nutritious also and i have taken it with plain rice it tastes yum.

Please find the recipe written below:

Serves : 5

Ingredients:

350 grams Paneer
Palak 1 bunch
3 onion grinded
3 tomato grinded
Ginger Garlic paste 2 tsp
2 bay leaf
5-6 Laung
1 large size dalchini
3/4 cup milk
Salt according to taste
2 tsp coriander powder 
2 tsp Chilli powder
1/2 tsp Garam Masala
1 tsp oil

Method: 

1. Clean & Wash Palak & boil it in a cooker with little salt. Take one whistle then let it cool down and grind it & keep seperate.
2. Take oil in kadai. Let it become little hot and add onion  & fry it till it changes the color to dark brown. Put Bay Leaf, Laung & Dalchini together while frying it.
3. Add tomatoes in kadai and fry them until dry. Add red chilli, coriander powder and garam masala and chilli garlic paste then again fry for 4-5 mins.
4. Add milk and fry till it becomes dry again and leave the oil.
5. Add Palak and fry it till palak is cooked properly. It should not be too watery. Make it little dry if that is too much liquid. 
6. Add Paneer, Salt and cook for 7-8 mins. 

Note: 1. Add Little crushed paneer also in kadai.
2. When you crush ginger garlic paste add little salt in it. It becomes easy to crush it if we put salt.
3. If you like you can add little cream before serving.
4. Don't over cook palak otherwise it will leave its nutrients. Only one whistle is enough.