Thursday, November 8, 2012

Palak Paneer

Hey everyone!!
I am writing after so long, with a little one to handle alone and with all the festivals coming up these days and ofcourse not to forget the winters coming up I don't get much time to cook lavish preps. I am also being lazy to cook long menus. ok, now that I have given so many excuses I will move on. :P
I was not very fond of Palak <Spinach> during my childhood, but I would eat anything that's been cooked at home as that's the way I have been brought up by my parents. Now my husband though is not fussy eater but he is very choosy. Whole summers we ate 3-4 types of veggies only. So as the winter is coming up and we get many varieties of vegetables I wanted to bring some change in the menu. When I asked my dear husband to bring palak this time to make palak paneer, like a good hubby he brought. (:
So yesterday I made palak paneer and when the dinner was ready and I was serving him I got to know that he does not like palak paneer very much. I was heart broken.. :( And then when he tasted it He was like "This is the best Palak Paneer I have ever tasted!!!!" I was on cloud 9. :) ok, now enough of self praising... :P
Hope you all will also like it as much as  he did.

Palak (Spinach): 1kg
Paneer 250 gms
Tomato: 1
ginger: 1 inch piece
Besan (Chickpea flour): 1Tbsp
Cumin seeds: 1tsp
Salt: to taste
Red Chilly powder: 1tsp
Coriander powder: 1tsp
Kasuri methi: 1tsp
Garam Masala: 1tsp
Cream/ malai: 1tbsp

1. Wash and cut the spinach leaves. Pressure cook without water for two whistles.
2. While the Palak cooks and cools down a bit, take a pan. Add ghee in it and add cumin seeds, when they start popping add tomato and ginger paste. Saute until it leaves ghee. Add besan and cook for 3-4 minutes. Add all the spices and in the end add malai or cream.
3. Now make puree of palak with the hand blender.
4. Add tomato paste to palak.
5. Add paneer pieces.
6. Cook for 5 more minutes

Palak Paneer is ready, serve with hot missi roti and offer to Lord!!


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