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 home made 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 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 

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

Let’s Start preparing palak panner

  • 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 to discolor.
  • 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 not burnt.
  • Add the finely chopped ginger and garlic to it. Cook for 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 with the spoon from top for garnish, and lo and behold, your palak paneer is ready.

Words of wisdom

Don’t blanch the spinach with 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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