Nanak Palak Paneer
A classic North Indian recipe.
Preparation time: 25 minutes
Cooking time: 20 minutes
Nanak Paneer cubed
10 g or 2 tsp
20 g or 1½ cup
30 g or 2 tbsp
25 g or 4 tsp
Ginger (cut fine)
5 g or 1 tsp
Red chili powder or 3 chopped green chilies
2L or 8 cups
100 g or 2/3 cups
10 g or 1 tbsp
cream to garnish
10 g or 2 tbsp
Tomato finely cut
Remove stalks of the spinach leaves. Wash very well and cut finely.
Add water and salt and cook for 10 minutes. Drain excess liquid.
Beat with a wooden beater of lend in a liquidizer to form a puree. Add
the Nanak Paneer cubes to the puree and mix well. Add maize flour
slowly and cook for 10 minutes. (This acts as thickening agent.)
In a separate pan, heat Nanak Ghee and brown the ginger and onion. Add
chili powder and the Nanak Paneer/spinach mixture and stir well. Cook
for a few minutes more.
Garnish with juliennes of fresh ginger, tomato pieces, and fresh cream.
Serve with fresh green salad and naan.
Recipe courtesy of Nanak Foods (Punjab Milk Foods Inc.)