Palak Paneer
I was under the impression that I have already added palak paneer in my blog. But then few days back when I searched, I was surprised that I haven’t done it so far. This is one dish which I make quite regularly at home. Honestly speaking I do not add fresh cream always. I add it only when I have a packet of fresh cream at home and I have already some plans of finishing the pack in 3-4 days. My most go to recipe with palak leaves is a simple soup style
dal palak made with spinach leaves and moong dal or a simple zero oil palak gravy. On those occasions when I have chicken and spinach both together at home, I end up making palak chicken. Or else I make the typical Kerala style palak and tur dal curry thickened with coconut paste. It’s very similar to the cheera erisseri or drumstick leaves curry. Ok, at times I make a simple palak khichdi or palak rice too. Click here for a recipe of palak paratha.
I do not need to remind anyone about the health benefits not spinach, isn’t it? It’s very good for growing kids. I love palak in quiche and soups too. There are some simple tips to get a good green colour in the gravy. Blanch the leaves in boiling water and transfer it into ice cold water. Do not make the puree and store for a long time. It will turn dark in colour and sometimes get bitter too. Let it remain in chilled water till you are ready to saute it with the onion paste. Also do not cover and cook as this turn the spinach puree dark in colour. I refrain from adding tomatoes or red chili powder or any sort of garam masala to retain the nice green colour. I prefer to add only green chilies, garlic and cumin seeds and thereby get a nice fresh taste of spinach leaves. I love the slight sour taste that we get by adding a small amount of thick curd. It tastes perfect with some hot phulkas or a small bowl of steamed rice.
Ingredients:
- Spinach 1 bunch
- Salt to taste
- Onion 1
- Green chilies 2-3
- Garlic cloves 3-4
- Cumin seeds 1/2 tsp
- Refined oil 1 tbsp
- Paneer pieces 100-150 gm
- Fresh cream 1-2 tbsp
- Curd 1 tbsp
Method:
- Clean the spinach leaves, chop the stems and wash them well.
- Cut the paneer into cubes.
- Blanch the leaves in boiling water for 2-3 minutes.
- Drain and add the leaves into a bowl of chilled ice water.
- Soak it for few minutes.
- Meanwhile chop the onion, green chilies and garlic roughly and grind them into a smooth paste.
- Heat oil in a pan and add cumin seeds.
- When they splutter add the ground onion mixture and saute for 2-3 minutes.
- Drain the spinach leaves from the ice water and transfer it into a mixer jar along with a tablespoon of thick fresh curd.
- Grind into a fine paste.
- Add this paste into the pan and cook for 2-3 minutes.
- Add the paneer pieces and fresh cream.
- Garnish with cream and serve hot with rice or rotis.
