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We hope you got insight from reading it, now let’s go back to palak paneer | indian cottage cheese in spinach sauce recipe. indian cottage cheese in spinach sauce you only need 16 ingredients and 16 steps. Here is how you do that.

The ingredients needed to cook Palak Paneer | Indian Cottage Cheese in Spinach Sauce:

1. You need 1 kg Spinach (I used Baby Spinach)
2. Prepare 400-500 grams Paneer/Indian Cottage Cheese
3. You need 2 Onions Medium (Finely diced)
4. You need 4 Tomatoes Medium (Finely chopped)
5. Use 1 Inch piece Ginger (Finely diced)
6. Provide 2 Tbsp Garlic Paste
7. Get 2 Tbsp Coriander powder
8. Use 2 Tbsp (Crushed)Kasuri Methi/Dried Fenugreek Leaves
9. Provide 2 Tbsp Deghi Mirch/Red chilli powder
10. Take 2 Tsp Cumin seeds
11. You need 2 Tsp Turmeric Powder
12. You need 1 Tsp Nutmeg Powder
13. Prepare 2 Tbsp Cooking oil
14. Prepare 2 Tbsp Desi ghee/Clarified Butter
15. Use As per taste Salt
16. You need 1/2 Cup Milk

Steps to make Palak Paneer | Indian Cottage Cheese in Spinach Sauce:

1. Wash the spinach & tomatoes.
2. Blanch them together with a cup of water. Let it cool down.
3. Take out the tomatoes. Remove the skin.
4. Grind the spinach & tomatoes together to a smooth purée, saving the stock.
5. Cut the Paneer into thick rectangles.
6. Heat oil in a nonstick pan. - Shallow fry the Paneer until golden over medium heat. *Do not overcrowd the pan.
7. Remove & soak in hot water with a teaspoon of turmeric & salt each. - *Soaking the Paneer in hot water keeps the Paneer soft.
8. Now add the desi ghee in the same pan. - Tip in the jeera seeds. Let them crackle.
9. Add the onion & the ginger. Sauté until golden. Add the garlic paste. Cook for 2 minutes.
10. Add the puréed spinach along with the Dhania powder, Degi mirch, Turmeric, Nutmeg powder & salt.
11. Cook covered for about 10 minutes, stirring occasionally.
12. Add the milk & stock. Adjust seasoning. - Drop the fried Paneer one by one. Stir gently.
13. Sprinkle Kasoori methi.
14. Serve hot with Roti/Parantha/Naan.
15. Enjoy!

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