Paalak Paneer Gravy is an Indian Vegetarian Dish having Paneer (Cottage Cheese) in a smooth and creamy Spinach Gravy. This dish is very rich, flavorsome and delicious. Serve hot along with paratha, roti, naan, jeera rice or even plain steamed rice.
Kindly Subscribe to my YouTube channel for more such wonderful recipes. Please hit the Like button if you like my video and Share it. I have mentioned detailed recipe in description section of my video.
- Fresh Paalak (Spinach) Leaves – One big bunch. Washed and cleaned with water.
- Paneer (Cottage Cheese) – 200 gms. Diced into cubes.
- Onion – 2 Large size. Finely Chopped.
- Tomato – 2 Medium size. Finely Chopped.
- Ghee (Clarified Butter) – Half Cup.
- Lassun (Garlic) – 18 to 20 cloves. Finely chopped.
- Adrak (Ginger) – One inch. Cut into Julian.
- Hari Mirchi (Green Chilli) – 2 pieces. Finely chopped.
- Garam Masala powder – Half tsp.
- Dhaniya (Coriander) powder – 2 tsp.
- Kasuri Methi (Dried Fenugreek leaves) – One and half tsp.
- Laal Mirchi (Dried Red Chilli) – 2 pieces.
- Salt to taste.
- Haldi (Turmeric) powder – Half tsp.
- Tikah Lal Mirchi (Hot Red Chilli) powder – One tsp.
- Kashmiri Lal Mirchi (Kashmiri Red Chilli) powder – Half tsp.
- Malai (Fresh Cream) – Half cup.
- Jeera (Cumin) seeds – One and half tsp.
- Hing (Asafoetida) powder – Half tsp.
- Fresh Paalak Leaves (in addition to above) – 3 Leaves. Finely chopped.
- Taka a large kadai and water up to half the level. Add 2 tsp of salt. Heat it up.
- Take another large bowl. Add Chilled water and lots of Ice in this bowl.
- Once the water in the kadai in hot enough, add whole Fresh Paalak Leaves into the hot water and Blanch them for One to One and Half minutes on high flame.
- After One and Half minutes, turn off the heat and carefully remove the blanched Paalak leaves and dip them into Ice Cold water until the leaves have cooled down.
- Take a mixer grinder. Add blanched and chilled Paalak Leaves to the grinder jar. Grind it into a fine paste and remove it in a bowl. Keep it aside.
- Take another deep kadai and 3/4th of Ghee. Heat it up.
- Once the ghee is hot, add jeera seeds and allow it to crackle.
- Add chopped onions and fry the onions on high heat until it becomes translucent. Do not brown the onions.
- Add chopped green chilli, 3/4th quantity of chopped garlic and half of the quantity of ginger Julian into the kadai. Fry the garlic and ginger until garlic is cooked properly.
- Add chopped tomatoes in to the kadai and fry them on high heat until tomatoes are cooked properly. Add little water so that the tomatoes cooks properly and the kadai is deglazed. This may take around 4 to 5 minutes.
- Add hot red chilli powder, coriander powder, kasuri methi powder, haldi powder in to the kadai. Mix them well. Add very little water so that the masala powders don’t burn. Fry all these masala powder for 2 to 4 minutes on high flame.
- Add finely chopped Paalak leaves in to the kadai. Mix and Fry them on high flame for another 2 to 4 minutes.
- Add blanched Paalak paste in to the kadai and mix them well. Cook this Paalak paste on medium flame. Keep stirring it. Cover it with a lid on low flame for another 2 to 4 minutes.
- Add 3/4th quantity of Fresh Cream in the Paalak and give it a proper mix. Again cover it with a lid and cook it for another 2 minutes on low heat.
- Add dices Paneer in to the kadai. Very gently mix the Paneer in the Paalak gravy so that the paneer doesn’t break. Cover it with a lid and cook it for another 3 to 4 minutes on low heat.
- Add garam masala powder and salt to taste. Mix them well. Again cover it with a lid and cook it for 3 minutes on low flame.
- Turn off the heat. Transfer the Paalak Paneer Gravy into a serving bowl.
- Prepare a Rogan Tadka (Tempering) for Paalak Paneer Gravy. For this take a flat pan and add remaining ghee. Heat up the ghee.
- Once the ghee is hot, reduce the heat to medium and add remaining chopped garlic and fry them until it becomes light golden brown.
- Add dried whole red chilli in to the hot ghee and stir them on low to medium heat.
- Add kashmiri red chilli powder and stir them well. Turn off the heat as soon as you add this red chilli powder.
- Rogan Tadka is ready.
- Sprinkle the hot Rogan Tadka on the Paalak Paneer Gravy. Garnish it with fresh cream and ginger Julian.
- Delicious Paalak Paneer Gravy is ready to be served hot along with roti, naan, paratha or chappati.
- Happy Eating.