Palak paneer is a popular North Indian dish made with spinach and cottage cheese. A good combination of rich and healthy food and perfect accompaniment for rotis, naans and pulao.
- Spinach/palak leaves - 1 medium bunch (blanched and pureed)
- Cottage cheese/paneer - 15 pieces
- Onion - 1 (chopped finely)
- Tomatoes - 2 (blanched and pureed)
- Green chillies - 2
- Garlic cloves - 4
- Ginger - 1 inch small piece (peeled)
- Red chilli powder - 1/2 teaspoon
- Garam masala powder - 1/2 teaspoon
- Salt to taste
- Cumin seeds - 1/2 teaspoon
- Milk - 1/4 cup
- Cooking oil
Remove the stem from spinach and wash the spinach leaves thoroughly.
Boil sufficient water in a vessel. When it reaches the boiling point, switch off the flame. Add spinach leaves and a pinch of sugar and close the vessel with a lid. Adding sugar helps in retaining the green colour of spinach
Drain the water after 10 minutes. Grind the spinach alongwith green chillies, garlic and ginger to a smooth paste and keep aside
Blanch the tomatoes. Puree them and keep aside.
Dice the paneer into small cubes. Heat oil in a pan. Add the paneer pieces and shallow fry till light brown. Drain and set aside.
In the same pan, add cumin seeds. When the seeds crackle, add chopped onions and saute till light brown.
Add spinach paste and mix well and cook for 3 to 4 minutes on a low flame.
Add tomato puree, red chilli powder, salt and garam masala powder and mix well. Let it simmer for 2 to 3 minutes.
Add milk and fried paneer pieces and stir lightly. Simmer for a couple of minutes or till it reaches a thick consistency.
Serve hot with rotis, naans or pulao.