Palak Paneer (Cottage Cheese In Spinach Gravy - Punjabi Style)

 

            Palak Paneer is a most popular dish from the State of Punjab where it has originated. It is cottage cheese cooked in a spinach based gravy. A very common item on the menu in every Punjabi household and Dhabas, it is a delicious treat best enjoyed with butter naan or tandoori roti. 

          It also goes well with jeera rice or veg. pulao. A very simple and a wholesome healthy preparation, it is everyone's favorite recipe. So check out the step by step pictorial recipe to prepare this decadent dish. 

• 2 bunches spinach, roughly chopped
• 100 gms. paneer cubes
• 2 tbsp. butter
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. garlic, chopped
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• salt to taste
• 1 tbsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tsp. lime juice

          Boil the spinach for 3-4 minutes. Refresh it and drain well. Then grind into a smooth paste. Keep aside. 

          Heat 1 tbsp. oil in a pan and fry the paneer cubes till light brown. Immediately dip them in 1/2 cup water so that it turns soft. 

          Add the butter to the same pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. 

          Add the chopped garlic and sauté till it changes colour. Add the onion and continue to sauté till light brown. 

          Now add the ginger-garlic paste and all the dry spices (except salt) mixed with some water. Fry till the oil separates. 

          Add the pureed spinach, salt and the water in which the paneer is soaked.  Mix well and simmer on low flame for 4-5 minutes or till the gravy thickens to a desired consistency.

          Add the fried paneer and kasuri methi. Give it a stir and keep it covered for 1-2 minutes.

          Garnish with grated paneer and serve hot with naan or tandoori roti.

                      Boil the spinach for 3-4 minutes. 

                         Refresh it and drain well. 

                       Blend into a smooth paste. Keep aside. 

       Heat 1 tbsp. oil & fry the paneer cubes till light brown. Keep aside.

               Immediately dip them in 1/2 cup water so that it turns soft. 

Add the butter to the same pan & temper with cumin seeds & asafoetida. Sauté for a few seconds. 

                Add the chopped garlic & sauté till it changes colour.

                Add the onion & continue to sauté till light brown. 

Add the ginger-garlic paste & all the dry spices (except salt) mixed with some water. Fry till the oil separates. 

Add the pureed spinach, salt & the water in which the paneer was soaked.  Mix well & simmer on a low flame for 4-5 minutes or till the gravy thickens to a desired consistency.

Add the fried paneer & kasuri methi. Give it a stir & keep it covered for 1-2 minutes.

 Garnish with grated paneer & serve hot with naan or tandoori roti.

Palak Paneer Dosa Roll

           If you have got bored of having dosa the traditional way with chutney and sambar, then this appetizer is just for you. They are both visually appealing and appetizing as well. I stuffed each dosa with some palak-paneer and rolled them into some yummy snacks / appetizer. Pack them for a lunch box meal or serve as an after school snack for kids. It can be enjoyed as it is or with some homemade dip of your choice. 

Stuffing - 

• 100 gms. paneer cubes
• 1-2 bunches spinach, blanched & pureed
• 1 tbsp. oil
• pinch of salt
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1/2 tsp. red chili flakes 
• 1-2 tbsp. coriander leaves, chopped 

Other Ingredients - 

• 2-3 cups idli / dosa batter
• 2-3 tbsp. oil to shallow fry 
• 1 tsp. chopped coriander leaves to garnish 
• yoghurt-mint / green chutney to serve

          Stuffing - Heat 1 tsp. oil and saute the paneer till light brown. Drain and let it cool down. Then mash well and keep aside.

          Heat remaining oil and saute the spinach and all the powdered spices till dry. Let it cool down. Then mix the mashed paneer, spinach and coriander leaves. Keep aside.

          Dosa - Heat a non-stick tawa and pour a ladleful of the batter. Spread it around and cook on a low flame for 1-2 minutes. 

          Spread a layer of the palak paneer stuffing over the dosa and cut the dosa into 2" long strips. Gently roll the dosa from one end to the other and arrange on a serving plate.

          Make similar stuffed dosa rolls with the remaining batter and the stuffing. Garnish with chopped coriander leaves and serve with any homemade chutney of your choice as an appetizing appetizer.

                                 Mix mashed paneer, cooked spinach & coriander leaves. 

                       Make dosa as usual & spread a layer of palak paneer stuffing over
                       the dosa. Cut into 2" long strips & gently roll the dosa.

                       Garnish with chopped coriander leaves & serve with chutney of your 
                       choice as an appetizing appetizer.

Stuffed Palak Paneer Paratha

          A healthy version of a stuffed paratha with the goodness of paneer and spinach for a sumptuous breakfast. So start your lovely day with this yummy meal and relish with yoghurt, butter or pickle. 

          It can also be served for snack, lunch or dinner. In fact you can enjoy it anytime of the day. You can also pack for a fuss free lunch box meal too. It is especially a good option for fussy kids. So check out a quick step by step pictorial recipe to prepare this wholesome meal.  

Stuffing - 

• 200 gms. paneer cubes
• 2 bunches spinach, blanched & pureed
• 2 tbsp. oil
• pinch of salt
• 1/2 tsp. cumin powder
• 1 tsp. coriander powder
• 1 tsp. red chili flakes 
• 2-3 tbsp. coriander leaves, chopped

Dough - 

• 1 & 1/2 cups whole wheat flour
• pinch of salt

• 3-4 tbsp. oil to shallow fry 

          Stuffing - Heat 1 tbsp. oil and sauté the paneer till light brown. Drain and let it cool down. Then mash well and keep aside.

          Heat remaining oil and sauté the spinach and all the powdered spices till dry. Let it cool down. Then mix the mashed paneer, spinach and coriander leaves. Keep aside.

          Dough - Knead a dough with the whole wheat flour, salt and required quantity of water. Keep aside for 15-20 minutes. Divide it into 8-10 portions. 

           Roll each portion into a poori. Take one poori and spread some of the stuffing. Cover with another poori and roll out again. Make similar stuffed parathas with the remaining dough and the stuffing. 

         Heat 1 tbsp. oil and shallow fry the parathas, one at a time till light brown in colour on both the sides. Transfer to a serving plate and serve with yoghurt and / or pickle, 

          

                      Heat 1 tbsp. oil & sauté paneer till light brown. Drain & let it cool
                      down. Then mash well and keep aside.

                      Heat remaining oil & sauté spinach & all powdered spices till dry.
                      Let it cool down. 

                               Mix mashed paneer, spinach & coriander leaves. Keep aside.

                    Roll each portion into a poori. Take one poori & spread some of the stuffing. 

                     Cover with another poori & roll out again. Make similar stuffed parathas 
                      with the remaining dough and the stuffing. 

                      Heat 1 tbsp. oil & shallow fry parathas till light brown on both the sides. 

                          Transfer to a serving plate and serve with yoghurt and / or pickle, 

Palak Paneer (Spinach-Cottage Cheese) in Coconut Milk

          Palak Paneer in general is a very popular dish on an Indian platter. It is a wholesome and a nutritious preparation of cottage cheese and spinach. But today I gave a twist and added some coconut milk. It turned out really delicious. It can be relished with either plain steamed rice, pulao, plain biryani, naan, tandoori roti or chapatti. So go ahead and prepare this very delectable dish in a new avatar by following an easy step by step pictorial recipe.

• 1 cup paneer cubes
• 2 bunches palak (spinach), chopped
• 2 tbsp. oil
• 2 bay leaves
• 2-3 green cardamoms
• 4-5 cloves
• 1" cinnamon stick
• 1/2 mace
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, grated
• 1-2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1 tsp. tomato paste
• 1/2 tsp. garam masala powder
• 1 cup coconut milk
• 1/2 cup water
• 1 sprig curry leaves

          Pan fry the chopped spinach till dry. Keep aside. Heat oil in the same pan and temper with cumin seeds, bay leaves, cinnamon, cardamoms, cloves and mace. Sauté for a few seconds.

          Add the onion, ginger, garlic and green chilies. Fry till light brown. Now add all the dry spices (except garam masala). Mix everything well.

          Add the tomato paste, spinach, coconut milk, curry leaves, paneer cubes, garam masala powder and 1/2 cup water. Give it a stir and cover.

          Simmer for 2-3 minutes. Switch off the flame and transfer to a serving dish. Serve as a side dish with either plain steamed rice, pulao, plain biryani, naan, tandoori roti or chapatti.

                               Pan fry chopped spinach till dry. Keep aside. 

                  Heat oil in same pan & temper with cumin seeds, bay leaves, cinnamon,                                              cardamoms, cloves & mace. Sauté for a few seconds.

                                  Add onion, ginger, garlic & green chilies. Fry till light brown. 

                                  Add all dry spices (except garam masala). Mix well.

                                  Add tomato paste followed by......

                                  spinach, 

                                 coconut milk, 1/2 cup water, garam masala powder, 

                                 paneer cubes & curry leaves. Give it a stir & cover.

                                 Simmer for 2-3 minutes.

                         Serve with rice, pulao, plain biryani, naan, tandoori roti or chapatti.