Palak Paneer Recipe using "Raashtr Masala"
Palak Paneer is a popular North Indian dish made with paneer (Indian cottage cheese) simmered in a flavorful spinach-based gravy. The word "palak" means spinach, and the dish is known for its vibrant green color and mild spices.
Ingredients
- 250 Gram Paneer (Cottage Cheese) cut into cubes
- 400 Gram Spinach (Palak) blanched and pureed
- 1 Medium Onions cut into cubes
- 1 Medium Tomatoes roughly chopped
- 2 pcs Green Chilies slit
- 1 tbsp Ginger-Garlic Paste
- 1 tbsp Kasuri Methi (Dried Fenugreek Leaves)
- ½ tbsp Raashtr Chilli Powder adjust to taste
- 1 tbsp Raashtr Coriander Powder
- ¼ tbsp Raashtr Turmeric Powder
- ½ tbsp Raashtr Cumin Powder
- 1 tbsp Raashtr Mix Masala
- Too taste Salt
- 2 tbsp Oil
Instructions
Blanch the Spinach:
- Bring water to a boil and add the spinach leaves. Cook for 2-3 minutes until wilted.
- Drain and immediately transfer to ice-cold water to preserve the green color.
- Blend the blanched spinach into a smooth puree and set aside.
Sauté the Paneer
- Heat a tablespoon of oil in a pan and lightly sauté the paneer cubes until golden on the edges. Remove and set aside.
- Cook the Base Masala:
- In the same pan, heat another tablespoon of oil. Add the chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies, and cook for 1-2 minutes until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and mushy.
Add Spices:
- Add Raashtr coriander powder, turmeric powder, cumin powder, chili powder, and Raashtr mix masala. Cook the spices for 2-3 minutes until they release their aroma and the oil starts to separate.
Combine Spinach and Paneer:
- Add the spinach puree to the cooked masala and stir well. Cook for 5-6 minutes on medium heat, stirring occasionally.
- Add salt to taste, and if the gravy looks too thick, you can add a little water to adjust the consistency.
- Gently fold in the paneer cubes and let the mixture simmer for another 2-3 minutes.
Finishing Touch:
- Crush kasuri methi between your palms and sprinkle it over the palak paneer for a nice aroma.
- Optionally, add a tablespoon of butter for extra richness.
- Garnish with fresh cream to make the dish creamy and more luxurious.
Serve:
- Serve hot with naan, roti, or rice.