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Before you jump to Palak Paneer | Indian Cottage Cheese in Spinach Sauce recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Money.

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A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can certainly minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

From the above it really should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite uncomplicated to live green, all things considered. It’s concerning being functional, more often than not.

We hope you got benefit from reading it, now let’s go back to palak paneer | indian cottage cheese in spinach sauce recipe. You can have palak paneer Here is how you cook it.

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

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

Instructions 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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