Palak Paneer in slow cooker or crockpot
Amazingly delicious palak paneer cooked in slow cooker. Rich, creamy and absolutely D-licious meal!!
Servings: 4 PEOPLE
Ingredients
FOR BOILING SPINACH
- 250 grams or 1 cup Frozen chopped spinach
- 1 tablespoon Ginger paste
- 2 cloves of Garlic
- 1 medium onion chopped
- 1 small Tomato, chopped
- 3 tablespoon Tomato puree or freshly grated tomatoes
- 2 cups Water
- Salt to taste
- 1.5 teaspoon Haldi
- 250 grams or 14-15 pieces of Paneer
FOR TEMPERING/TADKA
- 1.5 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Deggi Mirch or Red chili Powder
- 1 tablespoon Besan (Chickpea flour)
- 1 tablespoon Ghee/Oil
- 2 teaspoon Coriander powder (sukha dhaniya) (do not add in tadka- add at the last)
- 1 tablespoon Garam Masala Powder (do not add in tadka- add at the last)
Instructions
- Assemble: ingredients for spinach/palak.
- In a slow cooker add palak.
- Add chopped onions..
- Add ginger paste...
- Add chopped tomato and tomato puree.
- Add garlic pods.
- Pour water..
- Add salt and turmeric powder and..
- Mix it well.
- Close the lid and set the timer on HIGH setting for 5 hours.
- Meanwhile cut paneer in cubes or triangles. Heat and grease a tawa or griddle. Place paneer pieces on the hot griddle and cook until evenly brown from all the sides. Remove from heat and set it aside.
- After 5 hours.
- Using a hand blender....
- Grind spinach/palak to a fine paste. Add coriander powder, garam masala powder and mix. Cover and let it simmer.
- Meanwhile assemble ingredients for tadka.
- Heat ghee/oil in a pan, add cumin seeds and besan. Cook until besan turns light brown in color.
- Pour tadka/tempering over palak/spinach and mix it well.
- Adjust seasonings and mix in paneer pieces. Cover and let it simmer for another 30 minutes.
- After 30 minutes, unplug it and feel free to add some cream and serve hot with warm rotis.
