Looking for some delicacy in the vegetarian range? Bored of the daily roti-sabzi? Got guests coming over and you need a quick additional dish?
Palak paneer recipe – by the taste of it you won’t believe how easy it is to prepare it. It is a perfect combination of the ‘humble’ palak and the ‘classy’ paneer.
Whatever be the occasion the Palak Paneer is going to be a soul saver and a winner for you. Since it is neither too spicy nor bland it appeals to the taste buds of both adults and children alike.
To get the best results I try to bear the following in mind:
- Use ghee instead of refined oil
- NEVER over-blanch the spinach
- Wash spinach with cold water immediately after draining the hot water
- When adding the paneer keep the consistency on the thin side. The paneer will soak up some liquid.
Paneer pieces peeping out of bright green palak.
- Spinach - 1 bundle or 100 gm
- Coriander - 1 cup
- Paneer - 200 gm
- Onion - 1 large
- Ginger garlic green chilli paste - 1 tbsp
- Ghee - 2 tbsp + 1 tsp for tempering
- Cumin seeds - 1/2 tsp
- Red Chilli whole - 1 cut or broken in small pieces
- Asafoetida - 1 pinch
- Salt to taste
- Cut the paneer in 2 cm sized cubes.
- Clean and wash the spinach. The soft stems of the spinach can also be added. Only discard the very thick and hard stem.
- Clean and wash the coriander.
- Chop the onion.
- Heat water in a large dish. The water should be enough to soak all the spinach.
- When the water is just short of coming to a boil add the spinach. Allow the spinach to cook in the water for 2-3 minutes. Then turn off the flame.
- Allow the spinach to soak in the water for 5 minutes. DO NOT COVER THE DISH. Covering the dish may result in
- Drain the water and wash the spinach to cold water. This will help arrest the cooking process. This will also help retain the bright green appetising colour.
- Blend the spinach and coriander to a fine paste. You do not need to add water as the spinach has water enough to blend smoothly.
- Heat ghee in a heavy bottom dish or wok.
- Add the paneer pieces and fry till brown on all sides. You will have to keep turning over the pieces for even cooking. Keep aside.
- Add the chopped onion to the same pan in which your fried the paneer. There should be enough ghee left to cook the onion. If you want you can a little bit more but that is entirely up to you.
- Add salt. Adding salt to the onion helps speed up the cooking process a bit.
- Cook onion till it turns translucent.
- Add the ginger garlic green chilli paste. Cook for another 5-7 minutes.
- Add the spinach coriander paste and a cup of water.
- Mix well and allow to boil for 5 minutes.
- Add paneer pieces, mix and leave covered till you are ready to serve. Temper it just before serving.
- The consistency should be neither too thick nor runny. It should be just right to pour in a plate without it running away.
- For tempering, heat the 1tsp ghee in your tempering dish.
- Add the red chilli, cumin and asafoetida to the hot ghee.
- Pour immediately over the prepared palak paneer and cover.
- Stir after 5 minutes and serve hot with naan, parathas or pooris.