Palak Paneer or Indian cottage cheese in a blanched spinach gravy is a delicious vegetarian dish from the Indian subcontinent. It is a relatively healthy recipe as it uses very little oil. Serve this with roti or paratha for a delicious meal @sarchakra
PREP TIME: 15 mins
COOK TIME: 20 mins
YIELDS: Serves or makes 4-5
- Spinach 1 bunch
- Paneer 14 oz, cut into cubes
- Oil 2 tbsp
- Onion 1, chopped
- Garlic 2 tsp
- Ginger 2 tsp
- Milk 1 cup
- Tomatoes 2, chopped
- Garam masala 2 tsp (see Lamb Madras Curry )
- Green chilies 3-4
- Red chili powder 2 tsp plus 1 tsp for garnish
- Sugar 1 tsp
- Turmeric 1 tbsp
- Kasuri methi 2 tsp
- Cream 2 tbsp
- Butter 2 tbsp
- Chop spinach. Fill up a large pan with cold water. Put chopped spinach in water. Let it stay for 5 mins. Lift into a colander to drain. Discard the water. Repeat this process till the water runs clear of all dirt and grit.
- Put chopped spinach in a pot with 1 cup of water and green chilies. Boil for 10 mins. Turn the heat off. Cool. Grind.
- Heat oil in a pan. Add onions. Fry till golden. Add ginger and garlic paste. Add in tomatoes.
- Let it cook for a few mins. Mash the tomatoes gently with a potato masher. Let it cook till the oil floats.
- Add the puréed spinach. Crush kasuri methi in the palm of your hands gently. Add it to the spinach. Add garam masala powder, turmeric, salt, sugar, red chili powder. Add milk. Let it cook gently. Add in the paneer cubes. Mix. Turn the heat off. Drizzle some cream and dollop of butter. Sprinkle some red chili powder. Serve with roti or chapati.
I used two different kinds of tomatoes but any one is fine too.
Make paneer at home or use store bought. The difference between paneer and chenna is a matter of texture. Drained out moisture from chenna makes paneer. For directions on making paneer check Malai Kofta .
I find this dish tastes even better the next day when all the flavor of the gravy permeates into the paneer.