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Wednesday, 1 October 2014

Palak Paneer (Spinach - Cottage Cheese Curry - Punjabi Style)

       
           This is a most popular Punjabi dish served all over. It is very simple to make and is a best accompaniment to naan or tandoori roti. It is one of the main items in any dhaba you visit and is usually served with a dollop of cream or butter on the top. But I tried to keep it very simple without any cream. It is a very healthy choice with the goodness of iron, calcium and proteins.






  • 2-3 bunches spinach 
  • 250 gms. paneer cubes
  • 2 onions, chopped
  • 1 tbsp. ginger-garlic paste
  • 3 tbsp. oil
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. garam masala powder
  • grated paneer to garnish


           Blanch the spinach in hot water, along with a pinch of soda bicarb for 3-4 minutes. Drain, cool and blend to a puree. Keep aside. Heat 1 tbsp. oil in a non-stick pan and fry the paneer cubes to a light brown colour. Keep aside.

          Heat rest of the oil and saute the onion till light brown in colour. add the ginger-garlic paste and all the powdered masalas mixed with a little water. Saute till the oil separates from the sides of the pan.

          Now add the pureed spinach and continue to saute on a low flame till slightly thick in consistency. Add the paneer cubes and mix well. Cover and let it stand for 5-10 minutes. Serve, garnished with grated paneer.











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