Tuesday, October 5, 2010

Palak Paneer

Palak Paneer features the wholesome flavor of cooked spinach (palak) with fresh Indian cottage cheese (paneer). I inherited the recipe from my mom. Here is how we make it.

Spinach (fresh or frozen) - 2 bunches
Green chillies - 3
Paneer - 1 1/2 cup
Chole masala - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Chilli powder - 1/2 tsp
Cumin seeds
Ginger-garlic paste - 1 tsp
Turmeric - 1/4 tsp
Butter - 2 tsp
Whipped cream - 2 tsp

1. Wash spinach with water thoroughly and place in a vessel. Cut paneer into cubes and keep aside.
2. Add whole green chillies and 1/2 tsp salt to the spinach and boil on slow-medium flame with lid on. For fresh spinach no need to add water. Any extra water will dilute the consistency of palak in the curry.
3. Let it boil for 10 - 15 min, turn off stove and cool the boiled mixture for a few minutes
4. Grind the mixture to a pulp.
5. Heat a pan, add 2 tbsp oil and add paneer cubes. Fry until they turn slightly brown. Remove them into a plate.
6. In the leftover oil fry cumin seeds and ginger-garlic paste. Stir and add chole masala and turmeric and fry for few seconds.
7. Add the spinach pulp and cook for few min until the gravy starts boiling. To this add coriander and cumin powders and chilli powder. Check for salt.
8. Add the previously fried paneer cubes and mix to coat the pieces.
9. For creamy consistency you can add some whipped cream as you turn off the flame.
10. Garnish with butter and serve hot with chapatis.

No comments:

Post a Comment