Palak Paneer
Palak Panner is a North Indian dish of creamy spinach curry with Indian cottage cheese cooked with flavorful spices. It is often paired with Naan (indian bread), Paratha or jeera rice. I am sure once you try this recipe, it will change your outlook towards spinach.
Servings: 3 people
Ingredients
- 6 cups Fresh Baby Spinach (which becomes 3 cups of purée)
- 120 gms Paneer (cut into 1 inch cubes)
- ½ tsp Sugar
- 2 tbsp Oil
- 1 cup Red Onion (finely chopped)
- 1 cup Tomatoes (finely chopped)
- 1 Green Thai Chilli (slit in half; lengthwise)
- ½ tsp Turmeric Powder
- 1 tsp Grated Ginger
- ½ tsp Garam Masala
- 1 tsp Cumin seeds
- 2 Bay leaves
- 4 tbsp Table cream
- 1 tsp Salt – 1 tsp
- Water (for blanching the Spinach)
Instructions
BLANCH THE SPINACH
- Keep a large pot of water for boiling over medium-high heat. Once the water starts boiling add ½ tsp sugar (this helps retain the dark green color of the spinach).
- Add one batch of washed spinach leaves at a time to the boiling water. Let them boil for one minute. Drain the spinach leaves out and immediately transfer them into a bowl of ice cold water to stop them from further cooking.
- Repeat the same process for the remaining spinach leaves. Remember not to cover the pot with a lid while blanching the spinach to prevent them from turning black.
MAKE SPINACH PUREE
- Transfer the blanched Spinach leaves into a blender, add ½ tsp salt and add a little bit of water which you used to blanch the spinach and whiz until you get a fine spinach purée. You may adjust the water as required to get the correct consistency
- This should make for 3 cups of spinach purée.
MAKE PALAK PANEER
- In a non-stick pot, heat 2 tbsp oil over medium heat. Once the oil is hot, add 2 bay leaves, and 1 tsp cumin seeds.
- Once the cumin seeds swell, add 1 tsp grated ginger, 1 green thai chilli (slit in half lengthwise) and 1 cup finely chopped red onions.
- Let the onions turn translucent and then add 1 cup of finely chopped tomatoes,1 tsp salt and ½ tsp turmeric powder.
- Mix them all together and let them cook until the tomatoes and onions are completely cooked and become mushy. Remove the bay leaves and discard.
- Then add 3 cups of Spinach purée, ½ tsp of garam masala, give it a stir and cook till the purée comes to a boil.
- Meanwhile, take a block of 200 gms of Paneer, cut them into small bite size cubes (approx 1 inch cubes) and put them in the Spinach mixture.
- Mix it all together. Add4 tbsp of table cream to the Palak Paneer right before serving.
- Serve hot with flat bread of your choice or with plain steamed rice.
Notes
- If you are using frozen Paneer, then let it thaw for at least half hour at room temperature before using.
- If you don’t find Paneer at your local grocery store, try looking for it at your nearest Indian grocery store. For folks in North America, you will find Paneer at any Whole Foods Market.
- You can also substitute Paneer with Tofu.
- I usually prepare Palak Paneer at least couple of hours before I actually plan to eat. This ensures that the spices are well infused and enhances the over all flavor of this dish.