Palak Paneer – Spinach with Cottage Cheese | Indian Recipe
Hi everyone! I am so sorry for no posts last week. 🙁 Now that I feel absolutely fine and am over the dizziness chapter of my life it is the perfect time to be back on the blog track. It has been a crazy time for me and hubs to deal with my dizziness issues, he has to bear the brunt of anything bad that goes on with me, that's what partners are for, right? Anyway, so to celebrate my so-called well-being I made this yummy Palak Paneer aka spinach with Indian cottage cheese the other day with a slight twist as you can see in the picture, if you can spot. Palak Paneer is a very famous North Indian specialty recipe that you will find in each and every Indian restaurant. It is super yummy and everybody loves it.
Usually when I make palak paneer I puree the boiled spinach, this time I didn't do that instead I kept it finely chopped to give the recipe a touch of texture. Spinach as we all know is a super food and this recipe transforms this super food in to a super yummy dish packed with flavours and aroma. I really liked how it turned out with bits of spinach in my mouth, that texture was really very different and somewhat more appetising, does that make sense? :p
Lets get started with the ingredients (serves 4-5): finely powdered in a mortar and pestle
Spinach, properly washed and chopped—~250 gm
Paneer, cubed to 1 cm pieces—~250 gm
Green chillies, finely chopped—1-2
Onion, finely chopped—1 large
Tomato, finely chopped—1 medium
Ginger, finely chopped—1" piece
Garlic paste—1 tbsp (you can also use fresh crushed garlic cloves, about 3-4)
Cinnamon powder—1/4 tsp (if using whole, use about an inch piece)
Cumin powder—1/2 tsp
Red chilli powder—1/2 tsp (add more if you like it hot)
Asafoetida (hing)—a pinch
Garam masala—1/4 tsp (add more if required)
Salt—as per taste
Full fat milk—1/2 cup
Lemon juice—half a lemon (about 1/2 tbsp)
1. Wash the spinach properly in running water for 3-4 times or until the water from spinach runs out clean. Chop the spinach finely and keep aside. Take a large pot and fill it one-fourth with water, pour the chopped spinach and few sprinkles of salt and blanch for about 5 minutes on high heat (add some more water if it looks less).
2. Once the spinach is done pour it in a colander and run cold water through it so as to stop further processing and retain its fresh green colour.
3. In a non-stick pan, heat a tablespoon of cooking oil, once it is hot add the green chillies and garlic paste.
4. Add the onions and cinnamon powder and sauté everything till the onions turn golden brown.
5. Once the onion is done half way, add the crushed cardamom, cloves and black pepper and mix.
6. When the onion is completely done, add cumin powder, red chilli powder, turmeric powder, asafoetida and garam masala and mix everything nicely.
7. Add tomatoes and mix again. Let it cook until tomatoes are done and oil separates, about 4-5 minutes.
8. Once the tomatoes are completely done, add the blanched and drained spinach and gently mix it with the gravy.
9. Add water and let it cook covered for about 10 minutes.
10. Add the paneer cubes and milk; gently mix everything. Let it cook for about 3-4 minutes.
11. Add half a lemon, mix gently and turn off the heat. Serve hot with naan, puri or parathas.
Easy peasy right? I have tried a gazillion times to click this dish before also, but somehow it always looks a bit dingy in pictures, same issues anyone? Any tips?
I hope you give this palak paneer a try and let me know how you like it better, pureed or chopped? I would love to read your comments and views!