Easiest Way to Make Homemade Mathura Palak Paneer

Hello everybody, it's me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Steps to Make Any-night-of-the-week Mathura Palak Paneer. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Mathura Palak Paneer, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mathura Palak Paneer delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can cook Mathura Palak Paneer using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Mathura Palak Paneer:

1. 1 teaspoon coarse kosher or sea salt
2. 240 ml Greek Yoghurt/Semi-Skimmed Milk
3. 450 g fresh spinach leaves, well rinsed
4. 2 tablespoons canola oil
5. 1 teaspoon black or yellow mustard seeds
6. 1 small red onion, finely chopped
7. 6 medium-size cloves garlic, fi nely chopped
8. teaspoon ground turmeric
9. teaspoon cayenne (ground red pepper)
10. 1 teaspoon mango powder or juice of 1 whole lime
11. 1 teaspoon Punjabi garam masala
12. 8-10 cherry or grape tomatoes, cut in half
13. 230 g paneer

Steps to make to make Mathura Palak Paneer

1. Fill a medium-size saucepan halfway with water and bring it to a rolling boil over medium-high heat. A few handfuls at a time, stir the spinach leaves into the water and let them wilt. Repeat until all the leaves have wilted. Then drain them in a colander and run cold water through them to cool them (this will also shock the chlorophyll in the leaves, allowing them to retain their bright green colour).
2. Finely chop the spinach and put it in a bowl—and don’t worry about the water that continues to pool at the bottom of the bowl.
3. Heat the oil in a small saucepan over medium heat. Add the mustard seeds, cover, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Add the onion, garlic, turmeric, and cayenne.
4. Cook, uncovered, stirring occasionally, until the onion starts to soften and brown, 10 to 12 minutes. (The deep orange-yellow spices mask the colour of the onion, but you will definitely sense its softness and smell the deep roasted aroma emanating from the skillet.)
5. Stir in the spinach, including any of its green-tinted water, and the mango powder, salt, garam masala, and tomatoes. Simmer, uncovered, stirring occasionally, for about 5 minutes.
6. Fold in the paneer and simmer, uncovered, stirring occasionally, to let the cheese warm through, 1 to 2 minutes.
7. Stir in the half-and-half, cover the skillet, and simmer, stirring occasionally, until the cheese has softened and the sauce has thickened slightly, 8 to 10 minutes. Then serve.

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So that is going to wrap this up with this special food Step-by-Step Guide to Prepare Perfect Mathura Palak Paneer. Thanks so much for reading. I'm sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!