It has been a long time since I posted anything. I just couldn’t get myself to pick up the laptop and write. Anyways, coming to the Palak paneer, it is a mildly flavored creamy spinachy curry with cottage cheese in it. It goes well with any Indian bread, especially Naan. But I didn’t have the time to make them, so as usual, my husband made the rotis while I made the Palak paneer.
Palak / Spinach – 1 bunch (2 cups approximately)
Paneer / Cottage Cheese – 250 gms
Turmeric powder – 1/2 tsp
Coriander powder – 2 tsp
Chilli powder – 2 tsp
Dry fenugreek leaves / Kasuri methi – 1 tsp (optional)
Oil – 2 tsp
Salt to taste
Onion – 1 big
Tomatoes – 3 medium ones
Green chilli – 1
Ginger – about a inch piece
Garlic – 2-3 cloves
Oil – 1 tbsp (I used olive oil)
Bay leaf – 1
Cinnamon – 1/2 inch piece
Cardamom – 1
Cloves – 2
Dry fennel seeds – 1 tsp
- Wash and separate the leaves of spinach. Heat 2 tsp of olive oil in a kadai/skillet. Add the spinach.
- Saute it until it just reduces in volume. Turn off the flame.
- Once it is cool, puree it to a smooth consistency and set it aside.
- Roughly chop the onions, tomatoes, ginger, garlic and green chilli.
- Grind everything together. I actually blend the onions, ginger, garlic and green chilli once and then add the tomatoes one by one. This way it will be smoother.
- Heat oil in a pan. Add bay leaf, fennel seeds, cinnamon, cardamom and cloves. Add the ground tomato, onion mixture and let it cook for about 10 minutes.
- Add turmeric powder, coriander powder and chilli powder. Simmer for another 5 mins.
- Add the pureed spinach. You can add the dry fenugreek leaves if desired.
- Mix and simmer for 5 minutes. In the meanwhile, cube the paneer to bite size pieces and add them to the gravy.
- Stir and simmer only for a minute or two. Palak Paneer is done.
- If the paneer had been refrigerated, keep it out for at least an hour before adding them to the gravy. Only then they will be soft.
- Turn off the flame within a minute or two from adding the paneer. Overcooking also tends to make it hard.
- You can add some fresh cream before adding panner for an even richer, creamier and tastier gravy. But I always avoid it since they add unhealthy calories too.