Palak Paneer
Ingredients
- 1-1/2 Liter Milk For cottage cheese
- 3-4 Tablespoon Lemon Juice
- 1 Bunch Spinach (2 if bunch is small)
- 1/2 Cup Fenugreek(Methi) small fresh leaves or Tbs dried
- 1 Cup Milk
- 1 Onion
- 1 Cup Yogurt
- 1 Tablespoon Ginger Paste
- 1 Tablespoon Garlic Paste
- 1-2 Green Chilies
- 1 Teaspoon Salt
- 1/4 teaspoon Black Salt
- 1 teaspoon Red Chili powder
- 1 teaspoon Roasted Coriander Powder
- 1 teaspoon Raosted Cumin Powder
- 1/2 teaspoon Turmeric
- 1 Lemon
- Oil Few table spoon
- Garam Masala To taste
- Green Coriander
Servings: People
Instructions
- To make cottage cheese bring milk to boil and add lemon juice
- Cheese will separate from juice water
- Strain in muslin cloth and hang it for a few hours, preferably over night
- Mix cheese well till its smooth and make small balls
- For preparing spinach, boil water in a pan and add the washed spinach in it. Boil it for 2 - 3 minutes and strain it well. Then blend it with green chilies
- Heat some oil in a pan. First fry cheese balls to golden color
- Then in same oil fry onions till they are golden and blend them with a cup of yogurt.
- In the remaining oil, fry spinach well and take it out in a bowl
- Now, in 1 Tablespoon oil, fry ginger garlic paste and then add the yogurt+onion paste
- Add spices till it is quite thick
- Add spinach and continue cooking
- Add milk to make the gravy thin as you like
- Add cheese balls and cook to your required consistency
- Sprinkle Mix garam masala, squeeze a lemon and garnish with coriander leaves.
Recipe Notes
A rich flavored Palak Panner is ready 🙂
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