PALAK PANEER (SPINACH COOKED WITH FRESH INDIAN CHEESE)
Course: Entree
Cuisine: Indian
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 4
INGREDIENTS
- 1 bunch of fresh spinach
- 1 1/2 cups paneer cut into 12 mm. (1/2″) cubes
- 2 tbsp oil
- 3/4 cup finely chopped onions
- 2 cloves garlic grated
- piece ginger grated, 1″
- 1 green chilies finely chopped
- 1/4 tsp turmeric powder haldi
- ¼ teaspoon red chili powder
- 3 tablespoon fresh tomato or 2 of tomato paste.
- salt to taste
- teaspoon ½ coriander powder
- 1/2 tsp garam masala
- 1 teaspoon cumin seeds
- ½ tablespoon Kasturi Methi/ dried fenugreek leaves
- cup Water 1 ½ for blanching
- 2 tbsp Heavy cream optional if you want rich you can add this
- Lemon juice of ½ lemon optional
- teaspoon ¼ black pepper optional
INSTRUCTIONS
- Blanch the spinach in a sauce pot with boiling water for 2 to 3 minutes.
- Drain, refresh with cold water and keep aside to cool for some time.
- In a small pan heat ghee and fry the paneer pieces until the sides becomes slightly brown. Keep this fried paneer in hot water until you ready to use.
- Blend in a mixer to a smooth purée with green chili and keep aside.
- Heat the oil in a thick bottomed pan , add cumin seeds and onions and sauté on a medium flame till they turn translucent. To this add fresh tomato and cook once again until it become mushy. Then make puree of this onion and tomato and set aside.
- Heat a medium sauce pot and add tomato onion mixture, ginger -garlic paste and turmeric , coriander powder, garam masala and red chili powder and cook for about 2-3 minutes until oil starts to leaves the mixtures.
- Add the spinach purée and water mix well and cook on a medium flame for 2 minutes.
- Add the salt, and crushed dry fenugreek leaves, heavy cream (if using) and mix well.
- Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes.
- Serve hot.
- *You can add lemon juice and black pepper at the end to enhance more flavors.
