Wednesday, October 19, 2016
Palak Paneer
Palak Paneer
Palak (Spinach) Paneer Recipe - Palak paneer is one of the most popular spinach based gravy dish, made with blanched spinach puree, spices and paneer. Palak paneer is popular in North India. The combination of spinach and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavor.
Ingredients:
- Spinach - 900 grams
- Paneer (cottage cheese) - 200 grams
- Green chilies - 2-3
- Ginger (chopped) - 1/2 inch
- Garlic (chopped) - 5-6 cloves
- Cumin seeds - 1/2 tsp
- Oil/Ghee - 2 tbsp
- Onion (chopped) - 1 medium
- Coriander powder - 1 tsp
- Red chili powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Garam masala powder - 1/2 tsp
- Salt - to taste
- Fresh cream - 2 tbsp
- Kasoori methi (optional) - 1 tbsp
Method:
1. Remove the stems and wash spinach thoroughly in running water. Blanch in salted vesselful of boiling water for 2 to 3 minutes.
2. Drain, refresh with cold water and keep aside to cool for some time.
3. Blend spinach with ginger, 1-2 cloves garlic, ginger and green chilies in a mixer to a smooth purée and keep aside.
4. Cube the paneer in about one inch pieces and deep fry on medium high heat just for few minutes so paneer become very light gold in color, take paneer out. Keep it aside.
5. Heat oil/ghee in a pan, add cumin seeds when splutter add 3-4 chopped garlic cloves and sauté for 30 seconds.
6. Add onions and sauté on a medium flame till they turn translucent.
7. Add the turmeric powder, coriander powder and red chili powder, mix well.
8. Add spinach purée and let it cook on low medium heat for about 10 minutes covered, stirring occasionally (be careful spinach will splatter). Add water if required.
9. Add salt, garam masala powder, kasoori methi (optional) and fresh cream and mix well.
10. Add paneer, mix gently and cook on a medium flame for another 1 to 2 minutes. Turn off the heat.
11. Serve hot with roti, naan or rice.
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