Paneer In Spinach/Palak And Bathua Gravy

• 

• 

Paneer in spinach or palak and pigweed or bathua saag. Try saag paneer in a completely different method. Taste is also different from usual palak paneer. You will love the delectable taste and rich creamy green gravy.

You may like to try some more spinach recipe from this blog. Click on the name below for recipe:

Spinach omelet

Red chilli and spinach salad with peanut butter and pumpkin seeds

Mushroom spinach cheese sandwiches

Spinach egg and paneer curry

Brown rice spinach pulao

Kidney beans or rajma spinach Kabab

Cauliflower with spinach and cottage cheese

Red spinach stir fry

Methi paneer kofta in palak gravy

Spinach curry with corn coconut and almond

Dal palak

Spinach raita

Green moong carrot spinach soup

Spinach carrot bean beet and almond soup

Mix veg cutlets

Dairy free green smoothie

Zan

• 

I have used both palak and bathua to make this rich creamy gravy. But in a different way, not like usual palak paneer.

• 

• 

Palak or spinach – I have used baby spinach. It belongs to the amaranth family and is related to beets and quinoa. What’s more, it’s considered very healthy, as it’s loaded with nutrients and antioxidants. Eating spinach may benefit eye health, reduce oxidative stress, help prevent cancer, and reduce blood pressure levels. Source – Healthline

• 

Bathua or pigweed/ lamb’s quarters – Bathua saag is easily available in winter. And its also very nutritious. Its a winter vegetable with numerous health benefits. We often use it to make delicious paratha. But this time try a rich creamy gravy with this bathua saag.

• 

Boiled and chopped both saag and spices made this curry absolutely delicious. You have to boil both palak and bathua saag. Chop and saute with ginger, garlic, tomato, almond and browned onion. Let the mixture cool down and grind into a smooth paste. Saute again in butter and oil with spices. Add paneer cubes and salt and cook for a few minutes on simmer. Add garam masala, Kasuri methi and fresh cream. Your delicious curry is ready to serve. Serve hot with roti paratha naan puri or any flatbread. Or you can also serve with jeera rice, pulao or any rice dishes.

Please subscribe my YouTube channel and click on the bell icon to get all the recipes immediately after uploading.

If you tried my recipe, you can share your pictures on social media like Facebook Instagram Pinterest and Twitter and tag me. I would love to see your creations.

• 

• 

Recipe

Palak or spinach – 100 gram, boiled and chopped

Bathua or pigweed – 100 gram, boiled and chopped

Onion – 1 large, sliced

Ginger – 1 inch piece, chopped

Garlic – 4 cloves, chopped

Green chilli – 1-2

Tomato – 1, chopped

Almond – 6-7

Green peas – 1/4 cup

Sweet corn – 1/4 cup

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam Masala powder – 1/4 teaspoon

Oil – 3 tablespoon

Butter – 1 tablespoon

Dry red chilli – 1, optional

Bay leaf – 1

Kasuri methi – 1/2 teaspoon

Fresh cream – 2 tablespoon

Paneer or cottage cheese – 1 cup, cubed

Water – 1 cup

• 

• 

Method

1. Heat 2 tablespoon oil in a pan or wok. Fry one dry red chilli and transfer the chilli on a plate. We will use it for garnishing.

2. Now add chopped garlic and fry for a few seconds. Add chopped onion and when onion starts to change it’s colour add ginger and green chilli. When onion becomes brown add tomatoes and saute for a minute.

3. Add blanched and peeled almond and green peas. I have used frozen peas but you can use boiled fresh peas.

• 

4. Saute till tomato becomes mushy. Add both the boiled and chopped palak/spinach and bathua/lamb’s quarters/pigweed or cheel bhaji. Mix well.

• 

5. Saute till everything combined well. Remove from heat and let it cool down.

• 

6. Grind with little water to make a smooth paste. Heat 1 tablespoon oil and 1 tablespoon butter in a pan. Add 1 bay leaf. Add ground paste. Saute for a minute.

• 

7. Add sweet corn and mix well. Corn is optional. I have frozen sweet corn and added it to give some colour and also we like the taste of sweet corn. You can skip if you don’t have.

8. Add salt, cumin powder, coriander powder and turmeric powder. Saute till oil separates. Add paneer cubes and mix. Saute for a minute again. You can lightly fry the paneer cubes if you want. I didn’t.

9. Add 2 teaspoon Cream and mix. Now add 1 cup water and mix well. You can use little more water if required. But don’t make it runny.

• 

10. When it starts to boil reduce the heat. Cook on simmer for 5-6 minutes. Stir in-between. Now add garam masala. Crush the Kasuri methi with your palm and add. Add Kasuri methi less or more according to your taste. I have used half teaspoon but you can use one teaspoon if you want. Taste and adjust the salt.

11. Add well beaten cream and mix well. Reserve some to use later. Remove from heat. Garnish with fresh cream, ginger julienne and fried red chilli. Serve with roti, paratha, naan, puri, steamed rice, pulao or any rice dishes or any bread.

Notes

1. Use less or more green chilli according to your taste.

2. You can also add some green peas with sweet corn in the gravy. Or skip sweet corn if you don’t have. Add only green peas if you want.

3. Fresh cream is optional. You can skip or you can also use malai or milk topping. Add more or less fresh cream as per your taste.