Hearty Punjabi cooking at its best. Some Creamy Palak Paneer and Dry Sukhi Urad Dal with Crispy Fried Onions. I tried making the Palak Paneer from a blog’s recipe and I found this really nice one on Swasthi’s Recipes website. Instead of adding cream for creaminess, I added cashews. It turned out lovely.
This delicious Creamy Palak Paneer recipe is not too complicated to make and doesn’t take too much time. Hope you enjoy it 🙂
Ingredients (Serves 4):
200g Spinach Leaves (stems removed)
200g Paneer (cubes)
2 Green Chillies
1 tbsp Ginger Garlic Paste
2 Onions (finely chopped)
1 Tomato (finely chopped)
2 Green Cardamoms (Elaichi)
2 Cloves (Laung)
2 inch Cinnamon Stick (Dalchini)
1 tsp Cumin Seeds (Jeera)
1/2 tsp Garam Masala
1/2 tsp Kasuri Methi
2 tbsp Cashews (Roasted)
Salt, to taste
Oil, for cooking
1. Start with quickly washing your spinach leaves and soaking in water. Take a pan, add oil, add your green chillies and spinach, cook for about 1-2 minutes till the spinach leaves start to almost wilt.
2. Remove the spinach and green chillies. And let it cool down. Once cooled down, add to a blender, with chillies and toasted cashews and blend well. Keep aside.
3. Next, take a pan with oil, and once the oil is hot, add your cardamom, cloves, cinnamon & cumin, and let it fry till it starts to splatter.
4. Then add your onions, and let it fry till golden.
5. Add your ginger garlic paste and cook till the raw smell goes.
6. Now add your tomatoes and let it cook till they get mushy. Add your garam masala & kasuri methi at this stage.
7. Lower the flame, add half a cup of water and let it thicken.
8. Once it’s thickened, add your blended spinach, and mix well in the pan to incorporate all of it together.
9. Before you add the paneer, make sure you soak it in hot water for about 5 minutes so that they’re nice and soft.
10. Move onto adding your paneer, mix well and cook for about 1-2 minutes. You don’t want to overcook the spinach.
And your Creamy Palak Paneer is done! Looking for other simple recipes too, do check them out here.