So Whenever i prepare some north indian gravy i need to ensure that he will like, and take , Paneer butter masala is exceptional for him. So Preparing Palak paneer is in my to do list for long 😀 , i want to taste the gravy as every one says that paneer and palak combo are very yummy and it wont go wrong, But i am not sure about him. Because i do not think that he will take palak and paneer together. Because he takes greens only in dal form,, dal palak So i am 300 % sure he wont take this combo.
When my brother son, visited my place, i got the opportunity of cooking palak paneer for him as he is fond of paneer as well as palak, He is a pakka north indian boy , so i do not find difficult in feeding the food, but i am bit concerned whether he likes the taste or not, but to my surprise the moment he taste, he did some action i am totally happy , and i loved the way he enjoys the gravy with Chapathi. what else i need ? more than the action 😀
But husband was jealous when i show the photo’s then he says, u can prepare at home, i will take.
Bay leaf – 3 medium size
Onion – 1 large finely chopped
Tomato – 2 medium finely chopped
salt – as required
Coriander powder – 2 tsp
Turmeric powder – a pinch
Paneer – 3/4 cup medium size cubed (adjust according to the requirement)
Milk/cream/curd – 2 tbsp
Ghee – 1tbsp
Kasturi methi leaves – 1 tsp (dried)
To make Palak Puree :
Palak leaves – 1 bunch
Green chilly – 2 nos
Salt – as required
Paste 1 :
Green chilly – 2 nos
Garlic – 8 nos without skin
Ginger – 2 tsp grated
You can either use the raw paneer or shallow fried paneer, i just drizzle the tsp of oil on the tawa and saute
the paneer for 5 minutes, which gives me the crunchy paneer.
Take the Palak leaves and wash twice.then and the leaves in the kadai and then pour some water to immerse level, add required amt of salt, allow the leaves to boil for some times, less than 10 minutes, once leaves cooked off the flame. drain the leaves and store the water and grind the leaves along with 2 green chilly, take the palak puree. Reserve the water which can be used later to make the gravy.
Heat the kadai and add the ghee once melt. add the bay leaf, i prefer crushing using the palm is adding more flavor. saute for 30 seconds, then add the chopped onion and saute till it turns semi brown, then add the paste 1, and saute till the raw smell goes, Then add the chopped tomato, and saute well keep it in the flame for 5 more minutes,once blend, add the salt, turmeric and coriander powder and mix well and add the 1/2 cup of reserved palak boiled water.
allow the mixture to boil and make it thick, once the raw smell of spices gone, add the palak puree and remaining boiled water, and stir well, Then allow to mixture to become quite thick and add the kasturi methi leaves (crush in btw two palms) , mix well , then add the fried or raw paneer. and mix well once the mixture is mixed well, add the milk or cream or curd, and mix well off the flame.
Serve it with plain Rice, jeera rice or Any indian bread. I served along with the Chapathi , it was yummy.
- I have added only bay leaf for the masala spice, if u want to add any other spices, add it to the moderate level.
- I do not want to add red chilly powder as it might change the color of the gravy, so while grinding i added 4 green chilly, so you have to add the green chilly according to the requirement.
- due to calorie conscious i added milk, if u want more creamy , do add cream