How to Make Aloo Palak Dry Hebbars Kitchen

Palak Paneer Curry

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Recipe Summary Palak Paneer Curry

Palak paneer is an Indian curry with soft cubes of cheese simmered in a mildly spiced spinach gravy. All of the spinach benefits in an easy-to-make and absolutely delicious Indian curry. Serve with hot naan or roti.

Ingredients | Aloo Palak Dry Hebbars Kitchen

5 cups fresh spinach

4 tablespoons canola oil, divided

1 teaspoon cumin seeds

1 onion, chopped

1 green chile pepper, chopped

3 cloves garlic, minced

1 (1/2 inch) piece ginger, minced

2 tomatoes, diced

½ cup water, or as needed

1 teaspoon coriander powder

1 teaspoon cumin powder

½ teaspoon red chile powder

¼ teaspoon turmeric powder

salt to taste

8 ounces paneer, cubed

½ teaspoon garam masala

4 teaspoons heavy cream

1 pinch red chile flakes

Directions

Bring a saucepan of water to a boil. Add spinach and cook for 1 minute. Transfer to a bowl of ice water to keep spinach bright green.

Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds to hot oil so they sizzle. Add onion, chile, garlic, and ginger. Cook until onion is golden brown, 3 to 5 minutes. Add tomatoes and cook until soft, about 2 minutes more. Remove from heat and allow mixture to cool.

Transfer tomato mixture to a blender; add blanched spinach. Blend to a thick, smooth paste; thin with a few teaspoons water if needed.

Heat remaining oil in the skillet over medium heat. Add coriander, cumin, chile powder, and turmeric. Fry until fragrant, about 1 minute. Add spinach paste and cook over medium-high heat for 2 minutes. Add water and cook for 5 minutes more. Season gravy with salt.

Add paneer to the gravy and mix well to coat. Cook 5 minutes more. Add garam masala and cream. Stir and cook over low heat for 2 minutes. Garnish with chile flakes.

Please note differences in ingredient amounts when following the magazine version of this recipe. The magazine version is served with hot basmati rice.

Info | Aloo Palak Dry Hebbars Kitchen

prep: 15 mins cook: 30 mins total: 45 mins Servings: 2 Yield: 2 servings

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