Tuesday, 30 October 2012

Palak Paneer

This is a popular and nutritious north Indian dish made with sauteed pieces of paneer in a rich and creamy spinach puree. 


What you'll need..
  • A big bunch of spinach leaves, about 300 gms
  • 10-15 Cubes of paneer
  • 1 Medium onion, chopped
  • 2 Green chillies, chopped
  • 1 Tsp ginger paste
  • 1 Tsp garlic paste
  • 2 Tsp coriander powder
  • 1 Tsp chilli powder
  • 1 Tsp garam masala
  • 1 Tsp kasoori methi leaves (dried fenugreek leaves)
  • 2-3 Tbsp tomato puree (I used canned puree but alternatively, you could also use fresh puree of 1 medium tomato)
  • 2 Tbsp heavy cream (Optional)
  • 2 Tbsp oil
  • Salt to taste
How to..
  • Heat 1/2 Tbsp of oil in a non stick flat pan and add the paneer cubes to it. Saute on medium heat for 4-5 minutes, till all sides of the paneer turn golden brown in color. Set aside.
  • Bring water to boil in a pot and add the spinach leaves to it. Blanch in hot water for about 2 mins and then drain the hot. Now add the leaves to a bowl of cold water or ice water and set aside.
  • Now heat 1 Tbsp oil in a non stick pan and add the chopped onions to it. Fry on medium heat for 3-4 minutes till the onions turn pink. Add ginger-garlic paste and green chillies and cook for another 3-4 minutes.
  • Add chilli powder, coriander powder, garam masala and salt. Mix well. Add the pureed tomato and cook for 3-4 minutes, then remove from heat and set aside to cool.
  • Once cooled, add this onion and tomato mixture to a blender along with the spinach leaves. Add about 1/2 cup of water and blend into a smooth puree.
  • In the same pan, heat the remaining 1/2 Tbsp of oil. Add the spinach puree, salt and  powdered kasoori methi and simmer on medium heat. 
  • Now add the cream and mix well. Add the paneer pieces and allow to simmer for about 5 minutes. Serve hot with roti.
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