Mutton Palak Paneer | How to Make Mutton Palak Paneer Recipe

Mutton Palak Paneer is one of the high-calorie recipes. Paneer is normally preferred by vegetarians. This Indian spinach recipe is a combination of non-veg and paneer. Usually, recipes made with mutton are spicy and tangling in taste.

In North India, palak paneer recipe is very famous they treat this recipe as rich foods and is made in almost all occasions. But this variation is the blend of veg and non-veg.

Mutton Palak Paneer is a popular Indian dish that combines tender pieces of mutton (goat meat) with a puree of spinach and paneer (Indian cottage cheese) in a creamy and spicy sauce. The dish is usually made with a combination of aromatic spices like cumin, coriander, turmeric, and garam masala, along with garlic, ginger, and onions.

To make Mutton Palak Paneer, the mutton is first marinated in a mixture of yogurt and spices, then cooked until tender. Meanwhile, the spinach is blanched, pureed, and combined with cubes of paneer. The two are then added to the spiced sauce, along with a splash of cream to add richness.

Mutton Palak Paneer is typically served hot with naan or rice, and is a nutritious and satisfying dish that is enjoyed by people of all ages. The combination of the tender mutton, creamy paneer, and flavorful spinach sauce makes for a delicious and comforting meal that is perfect for any occasion.

Tips to help you make a great Mutton Palak Paneer:

1. Choose fresh ingredients: Use fresh spinach and paneer for the best flavor and texture. Also, make sure the mutton is fresh and of good quality.
2. Marinate the mutton: Marinate the mutton in a mixture of yogurt and spices for at least an hour before cooking to help tenderize the meat and add flavor.
3. Cook the mutton until tender: Mutton can be tough, so it’s important to cook it until it’s tender and easy to chew. You can use a pressure cooker or slow-cooker to achieve this.
4. Blanch the spinach: Blanching the spinach before blending it into a puree will help retain its bright green color.
5. Spice it up: Use a blend of spices like cumin, coriander, turmeric, and garam masala to add flavor to the dish.
6. Add cream: Adding a splash of cream at the end of the cooking process will help make the sauce richer and creamier.
7. Serve hot: Mutton Palak Paneer is best served hot with some fresh naan or rice.

By following these tips, you can make a delicious Mutton Palak Paneer that your family and friends will love!

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Mutton Palak Paneer | How to Make Mutton Palak Paneer Recipe

Mutton Palak Paneer is one of the high-calorie recipes.

Course Side Dish

Cuisine Indian

Keyword Mutton Palak Paneer

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4

Calories 460 kcal

Author Uppada Lakshmi

Ingredients

Ingredients for Mutton Palak Paneer Recipe:

• Spinach – 1 cup
• Mutton – 250 grams
• Paneer – 1 cup
• Green chilli minced – 2 tsp.
• Onions sliced – 1 cup
• Ginger garlic paste – 1 tsp.
• Turmeric powder – ½ tsp.
• Chilli powder – 2 tsp.
• Salt – 1 ½ tsp.
• Cumin seeds – ½ tsp.
• Garam masala powder – ½ tsp.
• Coriander powder – 1 tsp.
• Coconut powder – 1 ½ tsp.
• Coriander leaves – 1 tsp.

Instructions

Preparation of Mutton Palak Paneer Recipe:

1. Boil mutton separately and keep aside.
2. Boil some water to wash spinach. Drain the water and grind into the paste.
3. Heat oil in a pan.
4. Add cumin seeds, onions slices, ginger garlic paste and turmeric powder.
5. Let it fry for a while. Add spinach paste.
6. Boil spinach until you find oil oozing out and float on top.
7. On the other side cut the paneer into square pieces and fry in oil.
8. Add paneer pieces, green chilli, boiled mutton pieces to the above spinach paste.
9. Cover with the lid and cook for 5 minutes.
10. Add coconut powder, coriander powder, garam masala powder.
11. Cook further for a minute or two.
12. Palak paneer mutton is ready. Garnish with coriander leaves.

How to make paneer for Mutton Palak Paneer:

1. Boil 1-liter milk and when it is about to boil add lower heat and put 2 tbsp. of yogurt

Tip: Yogurt/ curd helps in binding milk and helps in getting a smooth texture.

Note: Do not stir after adding yogurt.

1. Add 2 tbsp. of lemon extract and gently stir the milk.
2. At this stage, milk boils and breaks down.
3. Boil for 5-10 minutes on low flame and let it cool.
4. Transfer this to muslin cloth and squeeze water and put it in a square mold.
5. Refrigerate for an hour to make it firm.

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