2 Types of Palak Paneer

1. Palak Paneer Using Red Chilli Powder
Prep Time: 15min
Cook Time: 20min
Total Time: 35min
Yield: 3-4 Servings

Ingredients

150 Grams Spinach/Palak Leaves
150 Grams Cottage Cheese/Paneer, cut into 3/4 inch cubes
1 Medium Sized Onion, finely chopped
1/4 Tspn Turmeric Powder
1 Tspn Red Chilli Powder
3-4 Garlic Cloves, peeled
6-8 Cashew Nuts
1/2 Tspn Kasuri Methi
1/4 Tspn Garam Masala Powder
1 Tspn Coriander(Dhania) Powder
1/4 Cup Full Fat Milk/Whole Milk
3 Cups + 1/2 Cup Water
2 Tblspn Butter/Oil

Directions

• Wash spinach under running water & drain.
• Bring 3 cups of water to a boil in a pot on a high flame & turn off the flame. Add spinach leaves & let it sit for 2-3 minutes in the hot water. 

• Drain it using a strainer & immediately transfer drained spinach leaves into cold water for a minute. Drain excess water. 

• Add spinach leaves, garlic cloves, red chilli powder, salt, turmeric powder, coriander powder, garam masala powder, cashew nuts to a mixie jar & grind into a smooth paste. Keep aside.

• Heat 1 tablespoon butter in a pan on medium-low flame, add paneer cubes & shallow fry them until the sides turn light brown. Transfer them to a plate & keep aside.

• Heat remaining butter in the same pan on a medium flame, add chopped onion & fry until it turns translucent. 

• Add prepared spinach puree & saute for 2-3 minutes.

• Add half cup of water & bring it to a boil.
• Add milk & mix everything well. 

• Cook for 2-3 minutes or until desired consistency of the gravy. Now add fried paneer cubes, kasuri methi & mix well. 

• Cook for another 2 minutes & turn off the flame. 
• Serve hot with naan, kulcha or tandoori roti.

2. Palak Paneer Using Green Chillies
Prep Time: 15min
Cook Time: 20min
Total Time: 35min
Yield: 3-4 Servings

Ingredients

150 Grams Spinach/Palak Leaves
150 Grams Cottage Cheese/Paneer, cut into 3/4 inch cubes
1 Medium Sized Onion, finely chopped
1/8 Tspn Turmeric Powder
5-6 Green Chillies
Salt to Taste
1/2 Tspn Gingergarlic Paste
1 Garlic Clove, minced
3 Tblspn Fresh Cream or 10 Cashews(soaked in 1/4 cup warm milk for 20 minutes)
1/2 Tspn Kasuri Methi
1/4 Tspn Garam Masala Powder
1 Tspn Coriander(Dhania) Powder
2 Tblspn Butter/Oil
3 Cups + 1/2 Cup Water


Directions

• Wash spinach under running water & drain.
• Bring 3 cups of water to a boil in a pot on a high flame & turn off the flame. Add spinach leaves & let it sit for 2-3 minutes in the hot water. 

• Drain it using a strainer & immediately transfer drained spinach leaves into cold water for a minute. Drain excess water. 

• Grind spinach leaves, green chillies & salt to a smooth paste in a mixie jar.
• Heat 1 tablespoon butter in a pan on medium-low flame, add paneer cubes & shallow fry them until the sides turn light brown. Transfer them to a plate & keep aside.

• Heat remaining butter in the same pan on a medium flame, add minced garlic & saute for a minute. Now add chopped onion & fry until it turns translucent. 
• Add gingergarlic paste, turmeric powder & saute for another minute. Now add garam masala powder, coriander powder, spinach puree & stir for 2-3 minutes.
• Add half cup water & bring it to a boil or cook until desired consistency of the gravy. Stir occasionally in between. Now add fried paneer cubes, kasuri methi, fresh cream or cashew paste (grind soaked cashews with milk into a smooth paste) & mix well. Cook for 2 minutes & turn off the flame. 
• Serve hot with naan, kulcha or tandoori roti.