Palak Paneer (2016)
Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish. This recipe was one of my favorite. After so many years of cooking, my family has decided my cooking skills have improved! I wanted to do this recipe again as with modified cooking method. Also I will like to thank you to all of my viewers who have encouraged me over the years. You guys truly inspire me!
- 10 oz 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 chili (chopped)
- 1 Tbsp ginger (chopped)
- 1 Tbsp oil
- 1/2 tsp cumin seeds (jeera)
- 1/8 tsp asafetida (hing)
- 1 tsp coriander powder (dhania)
- 1/4 tsp turmeric (haldi)
- 1/2 tsp red chili powder
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp sugar
- 1 Tbsp whole wheat flour
- 1/3 cup heavy cream
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First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for . Drain the water and put the spinach in ice cold water for about . Drain the water.
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Blend the spinach, ginger and green chili. Spinach should be creamy but not pasty.
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Soak the cubed paneer in about three cups of hot water, for about 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 sauce pan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
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Add cumin seed, and asafetida. After cumin seeds crack, add the tomatoes and stir fry for . Tomatoes should be tender not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach.
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After spinach comes to boil lower the heat to low, and let the spinach cook for about do not cover the pot. This helps keeping the green color of spinach.
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Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for . If needed add little more water.
- Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.
Palak paneer is ready, serve with naan, tandoori roti, Paratha.
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