Watch how to make Palak Paneer, a popular Indian main course recipe by Ruchi Bharani. <br /> <br />Palak Paneer is a dish of North Indian origin consisting of palak (spinach) and paneer (cottage cheese) in a thick curry sauce based on pureed spinach with garlic and garam masala. Check out Ruchi Bharani's take on this popular veg main course dish which is a part of every Indian restaurant menu. <br /> <br />Ingredients: <br /> <br />3 bunches of spinach blanched & pureed <br />1 onion <br />1 piece ginger <br />1 tbsp cashew nuts <br />2 tomatoes boiled & pulped <br />300g paneer cubes <br />1 small clove of garlic <br />6 green chillies <br />1 tsp garam masala <br />4 tbsp curd <br />1 tbsp cream (optional) <br /> <br />Method: <br /> <br />- In a grinder, add the chopped onions, ginger, clove of garlic, cashew nuts and green chillies and grind all the ingredients well. Make sure that the ginger and garlic pieces grind well. <br />- Heat buter in a pan. <br />- Once the butter melts, add the onion paste to the pan and cook it until its colour changes slightly. <br />- Add the tomato pulp and cook for about 3-4 minutes. <br />- Add the curd and cook for about 2 minutes. <br />- Add the spinach puree into the tomato and onion paste and stir well. Add little water and keep stirring. <br />- Add garam masala and salt to taste and mix well. Make sure you do not cover the pan with a lid for the spinach to cook. <br />- Add the cream to the spinach gravy and then add the paneer cubes. Mix well. <br />- The delicious palak paneer is ready. Serve it with your favourite Indian bread variety (roti / naan / kulcha / paratha). <br /> <br />Director: Suchandra Basu <br />Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Narayan Thakur <br />Editing: Dinesh Shetty <br />Creative Head: Kavya Krishnaswamy <br />Producer: Rajjat A. Barjatya <br />Copyrights: Rajshri Entertainment Private Limited
