Presenting you one of the most exotic and creamy dishes of the North India. Palak Paneer serves all the way the bright smiles that can easily fill up your stomach. Splendid with easy digesting cream with the pieces of all time favorite paneer. This dish is not only rich in taste, but also provides nutrition to a very great extent. The paneer is at times fried, deep to add flavors in the recipe, one may not deep fry it and add the pieces directly in the vegetable paste.
Spinach (washed and clean, about 6 cups packed spinach)
1-1/2 cups paneer (cubed into bite size, about 1/3 pound of paneer)
1 tomato (finely chopped, this will make 3/4 of chopped tomato)
1 green chilli (chopped)
1 Tbsp ginger (chopped)
1 Tbsp oil
1/2 tsp cumin seeds
1/8 tsp asafetida
1 tsp coriander powder
1/4 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp salt (adjust to taste)
1/2 tsp sugar
1 Tbsp whole wheat flour
1/3 cup heavy cream
- First, blanch the spinach, this helps to keep the spinach colour bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minute. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.
- Blend the spinach, ginger and green chilli. Spinach should be creamy but not pasty.
- Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside.
- While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a saucepan, over medium-high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
- Add cumin seed and asafetida. After cumin seeds crack, add the tomatoes and stir-fry for 1-2 minutes. Tomatoes should be tender, not mushy. Add coriander, turmeric, red chilli powder, salt, and sugar, stir and add the spinach.
- After spinach comes to boil lower the heat to low and let the spinach cook for about 5-6 minutes do not cover the pot. This helps to keep the green colour of spinach.
- Mix the flour with 1/2 cup of water and add the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water.
- Drain the paneer and fold it gently in spinach and let it simmer for about five minutes.
Serve hot and enjoy this mouth-watering dish with naan, tandoori roti, Paratha or Pulao with chilled cucumber raita is truly divine. Paneer has always been one of the most demanding milk product in Indian Cuisine and when it splashes into the mixture of spice and palak it won’t be less than a paradise.