Palak paneer in coconut milk Recipe

Cooking Directions

• STEP 1.Blanch the spinach in boiling water for a few minutes, then drain and puree it.
• STEP 2.Heat oil in a pan and add cumin seeds, ginger, and garlic. Saute until fragrant.
• STEP 3.Add the spinach puree, turmeric powder, red chili powder, and salt. Cook for a few minutes.
• STEP 4.Pour in the coconut milk and simmer for 5-7 minutes.
• STEP 5.Add the paneer cubes and cook for another 2-3 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Make sure to blanch the spinach quickly to retain its vibrant green color.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of cashew paste or cream along with the coconut milk.

Storage and Serving

• Leftover palak paneer can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the palak paneer with rice, naan bread, or roti for a complete meal.