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We hope you got benefit from reading it, now let’s go back to palak paneer | indian cottage cheese in spinach sauce recipe. indian cottage cheese in spinach sauce using 16 ingredients and 16 steps. Here is how you do that.
The ingredients needed to make Palak Paneer | Indian Cottage Cheese in Spinach Sauce:
- Prepare 1 kg Spinach (I used Baby Spinach)
- Use 400-500 grams Paneer/Indian Cottage Cheese
- Take 2 Onions Medium (Finely diced)
- Prepare 4 Tomatoes Medium (Finely chopped)
- Take 1 Inch piece Ginger (Finely diced)
- Provide 2 Tbsp Garlic Paste
- Take 2 Tbsp Coriander powder
- You need 2 Tbsp (Crushed)Kasuri Methi/Dried Fenugreek Leaves
- Take 2 Tbsp Deghi Mirch/Red chilli powder
- You need 2 Tsp Cumin seeds
- Get 2 Tsp Turmeric Powder
- Use 1 Tsp Nutmeg Powder
- Provide 2 Tbsp Cooking oil
- Take 2 Tbsp Desi ghee/Clarified Butter
- You need As per taste Salt
- Prepare 1/2 Cup Milk
Instructions to make Palak Paneer | Indian Cottage Cheese in Spinach Sauce:
- Wash the spinach & tomatoes.
- Blanch them together with a cup of water. Let it cool down.
- Take out the tomatoes. Remove the skin.
- Grind the spinach & tomatoes together to a smooth purée, saving the stock.
- Cut the Paneer into thick rectangles.
- Heat oil in a nonstick pan. - Shallow fry the Paneer until golden over medium heat. *Do not overcrowd the pan.
- Remove & soak in hot water with a teaspoon of turmeric & salt each. - *Soaking the Paneer in hot water keeps the Paneer soft.
- Now add the desi ghee in the same pan. - Tip in the jeera seeds. Let them crackle.
- Add the onion & the ginger. Sauté until golden. Add the garlic paste. Cook for 2 minutes.
- Add the puréed spinach along with the Dhania powder, Degi mirch, Turmeric, Nutmeg powder & salt.
- Cook covered for about 10 minutes, stirring occasionally.
- Add the milk & stock. Adjust seasoning. - Drop the fried Paneer one by one. Stir gently.
- Sprinkle Kasoori methi.
- Serve hot with Roti/Parantha/Naan.
- Enjoy!
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