Palak Methi Paneer
Palak Methi Paneer is the most popular North Indian side dish. The combination of Indian cottage cheese and fresh palak (spinach) and methi (fenugreek) puree spiced with onion and herbs is simply exquisite. Saag paneer is a simple yet nutrient rich dish. Palak Methi paneer goes well with roti, naan or rice making it a perfect weeknight meal.
Servings: 4 people
Equipment
- large thick bottomed pan
- mixer grinder
Ingredients
Spinach-Methi Puree
- 350 gms Palak leaves /spinach washed
- 150 gms Fenugreek leaves / Methi leaves washed
- 2-3 Green chillies
- 1/4 tsp Salt
- 4-5 cups Water
For the Palak Methi Paneer
- 200-250 gms Paneer (cottage cheese)** cut in small cubes
- 1 large Onion finely chopped approx 1 cup
- 2 small Tomatoes chopped
- 1 tbsp Ginger-Garlic paste
- 1/2 tsp Turmeric powder
- 1/2 tsp Red chilli powder
- 1 tsp Cumin seeds
- 1-2 Dried red Chilli
- Pinch of hing (asofoetida)
- 1/2 tsp Garam masala powder
- Salt as per taste
- 2 tbsp Ghee/oil I have used ghee to make saag paneer
- 1 tsp Butter
- 1 tbsp Single cream for topping optional
- handful Coriander leaves
Instructions
To prepare the Spinach (palak) Puree
- Mix the spinach and fenugreek together and blanch in a large pot of boiling water for 2- 3 minutes.
- Drain the water and add cold water to the spinach and fenugreek leaves and let it sit for some time.
- Now drain the cold water and add the leaves along with green chillies in a mixer grinder and ground it into a smooth puree and keep it aside.
To make creamy Saag Paneer
- Heat 1 tbsp ghee/oil large pan on medium heat. When hot add the cubed paneer pieces and lightly fry the paneer pieces until golden on the sides. remove with a slotted spoon.
- Add the rest of the ghee/oil in the pan and temper it with cumin seeds and dried red chilli.
- Next add in the chopped onions and sauté until soft and golden.
- Add the ginger garlic paste and sauté until the raw smell disappears.
- Stir in the chopped tomatoes and sauté until soft.
- Once the tomatoes are soft and mushy and you see oil seeping out from the masala, add the turmeric powder and red chilli powder and continut sautéing.
- Add the spinach and methi puree along with 3/4 cup of water and salt to the prepared masala and mix well. Now cover and cook on low flame for 6-8 minutes.
- Now stir in the garam masala and a cube of butter in the palak methi gravy and continue cooking for 1 minute.
- Now add in the fried paneer and mix well. Cook for 3-4 minutes
- Take it off the heat and garnish with cream and butter and chopped coriander leaves. Serve it hot with rotis or rice.
Notes
If you are unable to find paneer near you, then make it at home following this simple homemade paneer recipe.
You know what guys I would love to see your creations. If you have tried this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.