One of my favourites, it's also mom's favourite and my late grandmom's as well.
Make and share this Palak Paneer recipe from Food.com.
- 4 bunches spinach (Palak)
- panir (made from 1 litre milk)
- 2 tablespoons butter
- 2 medium onions
- 1 1⁄2 tablespoons dhaniya powder (corriander powder)
- 1 1⁄2 tablespoons red chili powder
- 1⁄2 teaspoon jeera powder (powdered cumin seeds)
- 10 cashews
- 2 teaspoons poppy seeds
- 2 tomatoes
- 1⁄4 teaspoon turmeric powder
- 1⁄2 cup curds
- 1 teaspoon sugar
- black pepper
- Soak paneer in a bowl of water for atleast 15-20 minutes. This makes the paneer soft. Drain the water. Cut paneer into cubes.
- Set aside.
- Wash and chop palak finely.
- Cut onions into small pieces.
- Cut tomatoes into 2 inch cubes.
- Heat a little butter.
- Fry palak till it shrinks.
- Allow to cool.
- Grind to a smooth paste.
- Grind cashews and poppy seeds together to a smooth paste.
- Fry all the spices in little ghee and then powder.
- Heat rest of the butter with little oil and fry onions till crisp and golden.
- Add dhania powder, jeera powder(cumin powder), chilli powder and then tomatoes.
- Stir for a minute.
- Add whipped curds.
- Cook on reduced flame till oil floats on top.
- Add salt, sugar, ground palak leaves, turmeric powder and cook for a few minutes.
- Mix cashew-poppy paste and pour just enough water required for the gravy.
- Cook on medium flame till gravy becomes thick.
- Add paneer pieces.
- Remove from heat.
- Sprinkle garam masala powder.
- Serve hot with finely cut onions and lime.