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.

Ingredients: 

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

To grind:

Onion – 1 big

Tomatoes – 3 medium ones

Green chilli – 1

Ginger – about a inch piece

Garlic – 2-3 cloves

To temper:

Oil – 1 tbsp (I used olive oil)

Bay leaf – 1

Cinnamon – 1/2 inch piece

Cardamom – 1

Cloves – 2

Dry fennel seeds – 1 tsp

Method: 

1. Wash and separate the leaves of spinach. Heat 2 tsp of olive oil in a kadai/skillet. Add the spinach.
2. Saute it until it just reduces in volume. Turn off the flame. 
3. Once it is cool, puree it to a smooth consistency and set it aside.
4. Roughly chop the onions, tomatoes, ginger, garlic and green chilli. 
5. 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.
6. 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. 
7. Add turmeric powder, coriander powder and chilli powder. Simmer for another 5 mins.
8. Add the pureed spinach. You can add the dry fenugreek leaves if desired.
9. Mix and simmer for 5 minutes. In the meanwhile, cube the paneer to bite size pieces and add them to the gravy.
10. Stir and simmer only for a minute or two. Palak Paneer is done. 

Notes:

1. 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.
2. Turn off the flame within a minute or two from adding the paneer. Overcooking also tends to make it hard.
3. 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.