Palak Paneer (Indian Cottage Cheese in Spinach Gravy)

The first time I tried Palak Paneer was right after marriage. It wanted to try my hands on a lot of dishes, this being one among them. :) Spinach, like any other leaf, is very good for health. It is best when had without frying. And this is one "subzi" (curry) which can be cooked without frying spinach. Of course, there are others too. :) Paneer adds to the flavor.

Friends, try this out. You may not love it like others but you cant hate it. And hey, its healthy!!! :D

Ingredients

Spinach - a bunch
Paneer - 1 C
Tomato - 1
Green chilli - 4
Onion - 1/2
Ginger-garlic paste - 1/2 t
Cilantro - 1/2 t
Coriander powder - 1/2 t
Cumin powder - 1/2 t
Cashews - 1/2 C
Salt to taste

Method

Wash spinach and cut them into several pieces.
Boil a pan of water.
As the water starts boiling, add the cut spinach and green chilies into it.
Mix until the leaves are wilted and turn off heat.
Allow the leaves to cool for a few mins.
Add the leaves and salt to taste into a Mixer/blender and blend to a smooth paste.
Blanch and puree tomato and keep aside.
Make fine paste of cashews and keep aside.
Add 1 t of oil to a wide pan.
Fry onions, in the pan, till translucent.
Add ginger-garlic paste, cilantro, turmeric powder, coriander powder and cumin powder to it and saute well for a few minutes.
Add the spinach paste, pureed tomato and cashew paste along and salt to taste and mix well.
Add water to improve the consistency(not to watery), if needed.
Cook it covered on low flame for about 5 to 10 minutes.
Right before turning off the heat, add paneer and mix well with the spinach.
Allow to simmer for a few more mins and turn off heat.
Yummy Palak Paneer is ready to serve. They taste great with both chapathis and rice.

Comments

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