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.

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PALAK PANEER

INGREDIENTS                                    QUANTITY 

  1. Spinach                                                 300 gms                                              
  2. Paneer (diced)                                        150 gms
  3. Onion (chopped)                                      2 nos                       
  4. Tomato (chopped)                                   2 nos
  5. Ginger (chopped)                                    1 tbsp
  6. Garlic (chopped)                                     1 tbsp
  7. Green chilly (chopped)                           1 tsp
  8. Salt                                                           to taste
  9. Red chilly powder                                    1 tsp
  10. Garam Masala powder                           1 tsp
  11. Kasoori Methi                                        1 tsp
  12. Ghee                                                        2 tbsp 
  13. Jeera                                                       1 tsp
  14. 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.
ankit

ankit

I' am a chef by profession, passionate about cooking and at the same time exploring it as well. I love to write and share my experiences in this profession of mine.

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