Palak paneer traditional Indian vegetarian dish

Palak Paneer is traditional Indian vegetarian dish especially popular in North India. The dhabas and street side restaurants are specialized in this recipe. Palak paneer is the integral part of Punjab and Haryana cuisine. This is actually spinach paneer curry made with cottage cheese and fresh palak. It goes well with Punjabi lassi, rice, roti, paratha or naan. It is considered as main course food taken during lunch or dinner. Palak paneer is enough spicy and delicious dishes. This dish is highly nutritious as it contains fat, carbohydrate, fiber, sugar, protein, Vitamin A, Vitamin C, sodium, calcium and iron. Palak paneer recipe takes 30 minutes for preparation.

Ingredients to make Palak Paneer

Palak- 4 cups
water- 1 cup
salt– add to taste
Paneer (cubes)- 300 gram
jeera- 2 tsp
cinnamon- 3 sticks
butter- 2 tbsps
big sliced onion- 1
milk- 1/4 cup
garlic(finely chopped)- 2 tsp

Procedure to cook Palak Paneer

First the Palak is washed properly so that there is no mud and then it is put in a pot. Salt and water is added and it is boiled until soft. Then the palak is drained and kept aside. The water is also kept in a separate vessel which could be used for grinding or cooking. One table spoon of butter is heated in another vessel and to this jeera, garlic, cinnamon; green chilies and onions are added. This mixture is fried till the onions and garlic turns golden brown. The mixture is put in the grinder with boiled palak. It is grinded into a smooth paste and care should be taken that there is no granules. In another vessel the remaining butter is heated. To this the palak paste and the paneer cubes are added. The heat is reduced and the mixture is cooked for 15 minutes. Then milk is added and cooked for 15 minutes till the gravy thickens and the vessel is taken off the stove.

Palak paneer is served with jeera rice or paratha. It is garnished with onion rings, slitted green chilies and little wedge of lemon.

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