Palak Paneer is a very popular North Indian dish prepared with spinach and Indian cheese. This traditional greens based vegetarian dish is a rich, smooth, creamy curry where paneer cubes are cooked in a onion-tomato-spinach based gravy which is moderately spiced with Indian spices.The smooth and creamy consistency, melt in the mouth paneer cubes. This curry makes a great accompaniment with rotis, paratha, naan or hot steamed rice.
Paneer - 250 gm (cubed and lightly fried till brown in a tsp of ghee)
Spinach - 2 big bunches(discard the coarse stems) – blanch in hot water for 2 mts and make a paste
Coriander leaves - 1 big bunch
Cumin seeds - 1 tsp
Onions - 2, finely chopped
Green chillis - 2, slit length wise
Ginger garlic paste - 1 tsp
Red chilli pwd - 1 tsp
Roasted Cumin-Coriander pwd - 1 tbsp
Tomatoes - 2 big (blanched in hot water, peeled and pureed)
salt to taste
Garam masala pwd - ½ tsp(make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)
kasuri methi - ¼ tsp
Malai - 1 tbsp
Add oil in a heavy bottomed vessel and add cumin seeds and let them splutter. Add the onions and green chillis sauté them till light brown. Don’t burn them.
Add ginger garlic paste and fry further for 3 minutes. Add red chilli pwd and roasted cumin-coriander pwd and combine well.
Now add the tomato paste and let it cook for 5-6 mts on medium heat. Add the palak paste and let it cook further for another 4-5 mins.
Add the fried paneer cubes and combine. Cook covered on low heat for 3 mts. Add the palak water and salt and cook on medium heat for 10-12 mins.
Finally add malai, garam masala pwd and kasuri methi and mix well. Reduce flame, cover and cook for 2 mins.
Serve hot with palak paratha or rotis or steamed rice.