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–+ servings

Lehsuni Palak Paneer

Aanchal Gupta
An easy healthy recipe of Palak Paneer that doesn't require blanching of the spinach leaves thereby keeping all the nutrition in the dish. The addition of moong dal provides protein and good color to the palak Paneer.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 cups

Ingredients
  

  • 16 oz/500 gms Spinach/palak chopped
  • 1/2 cup Yellow Moong Dal washed
  • 1 green chili
  • 4 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 cup water
  • 1/2 cup milk use any nut milk for vegan option
  • 200 gms/7 oz/ 1/2 pound Paneer cut in triangles or cubes tofu for vegan option
  • 4 tbsp ghee/butter/oil ghee/butter give better taste or use a combination of oil and ghee/butter,use oil for vegan option
  • 1 large onion approx 1 3/4 cups chopped onion
  • 2 medium tomatoes approx 1 cup chopped tomatoes
  • 1 1/2 tsp cumin/jeera seeds
  • 1 tbsp minced ginger
  • 1 tbsp dried fenugreek leaves/Kasoori methi
  • 1/8 tsp garam masala
  • salt as per taste
  • 1/4 cup cream any nut milk for vegan option

for tempering/tarka

  • 1 tbsp ghee oil for vegan option
  • 4-5 cloves of garlic thinly sliced
  • 1/2 -1 tsp red chili powder/lal mirch powder

Instructions
 

  • In pressure cooker put dal,spinach,Green chili, garlic cloves salt, sugar and 1/2 cup water and give 4 whistles. Release pressure immediately and cool completely.
  • When spinach dal mixture cools, blend to a smooth consistency in a blender
  • In a pan,heat 4 tbsp ghee/butter/oil and add cumin and let it crackle
  • Add chopped onions and cook till they turn light golden color
  • Add minced ginger,stir and add chopped tomatoes and stir for 1 minute
  • Add garam masala,kasoori methi and salt and cook till oil separates
  • Add the spinach/palak and stir well
  • Add cream and mix paneer pieces and mix everything gently. Do not over cook, just heat it all through(Add more milk or cream or water if curry looks too thick)

For tempering/tarka

  • In a heavy bottom pan, heat ghee
  • Add garlic slices and cook till golden, remove from heat and add Red chili powder
  • Pour over Palak Paneer

Notes

Using Butter or ghee instead of oil provides better taste. No turmeric or red chili powder is used while browning the onions and tomatoes as it alters the color of the gravy. Instead If you like it spicy, increase the amount of green chili. You can replace the cream with milk for a lighter version though adding the cream gives better color and creaminess to the dish.
Tried this recipe?Let us know how it was!