Palak paneer………..always brings back memories of medical college, studying in India. We don’t get such delicious food in the mess ( canteen) , so we go out, a bunch of us once in 2 months perhaps and we always end up ordering North Indian dishes when we go out. And 20 years ago there weren’t that many hotels in Pondicherry, so we always ended at one of the 2 decent hotels in Pondy and ALWAYS end up ordering Palak Paneer! or Paneer butter masala with butter naan….hahaha doctors..so predictable!
Anyway, my son loves palak paneer and I believe the recipe is quite perfect but I’ve tweaked it a little to suit my taste.
Recipe: adapted from Cooking and Me blog
- a big bunch of baby spinach
- 1/2 tsp cumin powder or 1 tsp of cumin
- 1 large onion. sliced
- 1 green chilly, sliced half lengthways and deseeded
- 1 tsp coriander powder
- 1 tsp chilli powder
- 1/2 tsp turmeric powder
- a pinch of hing/asafoetida
- 1 heaped tsp of tomato paste
- 1.5 tbsp. of ginger garlic paste
- 1 cup of milk
- 1 cup of cubed paneer
- 1 heaped tsp of greek yoghurt
- 1 tsp garam masala
Boil some water in big pan, once it’s at a rolling boil, throw in the cleaned spinach. Blanch it for about 2-3 minutes. Remove and let cool on a plate, then puree fine in a blender.
Throw out the water from the pan, heat up on medium flame and add 2 tbsp. of vegetable oil or ghee. Add the cumin powder/ cumin , let sizzle for 5 seconds then add the chopped onions, green chilly and fry till golden brown. Then add coriander , chilli and turmeric powders. Fry for about 30 seconds. Now add the ginger garlic paste ( which I usually grate directly into the pan) 😉 ( lazy). Fry it for about a minute then add the tomato paste, mix well.
Now add the pureed spinach followed by the cup of milk and mix well. Bring to a simmer, then add kasuri methi ( crushed between your palms) and salt to your taste. Cook covered for about 5-7 minutes, then stir well and add the paneer cubes. Add the yoghurt, followed by the garam masala and stir on low medium heat for 1-2 minutes and you are done!
Enjoy with rotis or a jeera rice