Cottage cheese or “Paneer” as we know it, is a staple diet in North Indian cuisine. Made by curdling the milk, it is something of a household in North India. Be it a regular homemade meal or a scrumptious Indian buffet, every meal is incomplete without a paneer dish in it.
Out of a sky full of North Indian delicacies, today I have put my hand upon Palak Paneer. Palak paneer is a delicious combination of the goodness of pureed palak (spinach) and the richness of paneer. A hot favorite at the Dhabas of North India, this dish is something to crave for.
- Spinach 300 gms
- Paneer (diced) 150 gms
- Onion (chopped) 2 nos
- Tomato (chopped) 2 nos
- Ginger (chopped) 1 tbsp
- Garlic (chopped) 1 tbsp
- Green chilly (chopped) 1 tsp
- Salt to taste
- Red chilly powder 1 tsp
- Garam Masala powder 1 tsp
- Kasoori Methi 1 tsp
- Ghee 2 tbsp
- Jeera 1 tsp
- Cream (optional) 1 tbsp
Here is how to make Palak Paneer
- Start with blanching the cleaned spinach leaves in hot boiling water for about 2 minutes. Drain the water and soak the spinach leaves in ice water immediately to avoid spinach from discoloring.
- Puree the boiled spinach in the grinder.
- Now heat the ghee in a kadai.
- Add the jeera to the bubbling ghee and let it splutter.
- As the jeera splutters add the chopped onions to it.
- Cook the onions till brown, but do no burn.
- Add the finely chopped ginger and garlic to it. Cook them a bit.
- Add the tomatoes to the kadai and cook till the oil separates.
- As soon as the oil separates, add the pureed spinach and cook till the raw spinach taste is completely gone. You can add a little water at this moment as the puree will get thicker as it cooks.
- Add garam masala powder to the palak.
- Add paneer to the cooked palak and season accordingly.
- Sprinkle a little kasoori methi.
- Pour cream using the spoon from the top to garnish, and lo and behold, your palak paneer is ready.
Words of wisdom
- Don’t blanch the spinach with a lid on as it would harm the color.
- Don’t use too much of Kasoori methi. It will kill the aroma of the dish.
- Diced paneer can also be fried and added to the dish.