Ingredients

• Spinach Leaves : 3 bunches
• Cottage Cheese (Panner) : 100 g
• Medium Onions : 2
• Medium Tomatoes : 2
• Dried Fenugreek Leaves : 1 tsp
  (Kasoori Methi)
• Small Garlic : 1
• Green Chilli : 2-3
• Salt to taste
• Corn Flour : 1 tbsp
  (optional)
• Cream : 1 tbsp
  (optional)

 

Method

Palak Paneer is a traditional North Indian delicacy and an integral part of the Punjabi cuisine consisting soft cubes of cottage cheese simmered in fresh spinach puree. Spinach being rich in iron and paneer being protein rich, it is a very healthy recipe and is a delicious way to feed nutrients to kids!

Wash spinach leaves and 2 tomatoes. Heat water in a pan and blanch the spinach leaves with tomato. once the palak is redused in size, sieve spinach and skinned tomatoes to get rid of excess water.

Grind spinach leaves, tomato, ginger, garlic, green chilies in the mixture to obtain a thick paste.

Heat oil in a kadai, once hot, sauté onion till they turn soft and brown. Add the spinach paste, kasuri meethi, salt and cook on medium flame for 10 minutes.
Note* –
For thick consistency you can add corn flour.
For rich texture you can add cream.
Paneer can be replaced with potatoes and mushroom, you can also enjoy solo lehsuni palak by tempering the gravy with sautéed garlic.

Serve hot sabzi with Roti, Naan, phulka, Parathas or Rice. Add along onion rings and lemon wedges.