Palak Paneer

Palak Paneer is a quintessential Indian dish, a favorite across the length and breadth of India. Although originally from the North, this leafy green, mildly spiced spinach and cottage cheese gravy has its own variations in different states.

The curry with all the goodness from Spinach and Paneer is super quick to make as well. Try to make the most of your time by blanching the spinach on one stove and meanwhile it’s getting done, make the masala base for the curry and you have a delicious dish ready under 30 minutes.

The smoky effect that you get in Restaurant style curries is from the Dhungar method where a burning piece of coal which is kept on the curry is poured with some ghee on top and the smoke that releases is trapped in the curry. Do try this method and I am sure you will love it.

I make palak paneer very often. Palak is very nutritious and together with paneer takes care of calcium, iron and protein levels of the body. These two main ingredients are also used in making several other tasty dishes. Here is how to make easy Palak Paneer recipe.

INGREDIENTS:- Spinach - 200 g Tomatoes - 2 large Paneer - 200 g Ghee - 4 tablespoon Vegetable oil - 4 tablespoon Onion - 2 medium Green chilli - 2-3 Ginger garlic paste - 1 tsp Cumin powder - 1 tsp Coriander powder - 2 tsp Garam masala powder - ½ tsp Red chilli powder - 1/2 tsp Salt to taste Kasuri methi - 2 tbsp Fresh cream - 2 tbsp

METHOD:-

1. Heat a kadhai and add ghee to it, once the ghee is hot add diced paneer . Cook it for 5 minutes and then transfer it immediately to cold water. (It prevents the paneer from getting chewy). Transfer the paneer to a towel.

2. I give the paneer smoky flavour by placing the paneer on a plate and put a charcoal piece on aluminium foil and place it in the middle of the plate add 2 drops of ghee on the charcoal and immediately close the lid. Keep the paneer aside.

3. Then add 2 tbsp of oil into the same kadhai and add sliced onions to it. Cook the onions till it become golden brown. Remove it and keep aside.

4. Heat water in a large vessel. Clean the spinach and wash it thoroughly under running water. Once the water comes to boil, add the spinach and blanch the spinach for 3-4 minutes. Drain it in cold water.

5. Then add the tomatoes into water and let them cook for 3-4 minutes ,Drain the water and run the tomatoes under cold water immediately. (I blanch and cook the spinach and tomatoes together).

6. Peel the skin from the tomatoes and cut it into 4 halves.

7. Put the spinach, tomatoes, green chillies and onions into the blender and make a smooth paste.

8. Heat the remaining oil in a kadhai. Once the oil is hot, add crushed cumin seeds, Let them crackle for a few seconds.Add ginger garlic paste and saute for a minute. Then add spinach puree and saute on high heat for minute. Add coriander powder, garam masala powder, red chilli powder, salt and kasuri methi. Mix it and let it simmer for 2 minutes. Add paneer,½ cup water and let it simmer for 2 minutes
   

Garnish the Palak Paneer with Fresh Cream. Serve hot with Naan or rice.