I love Palak Paneer and after several trials, I believe I have hit the almost perfect recipe that my husband and I enjoy. My mother used to make simply sumptuous Palak Paneer but unfortunately, before I could get the recipe from her she passed away. But let’s not dwell on that, this dish has happy and warm memories of Delhi winters and the DD on the telly. I hope you enjoy this as much I do. It always makes me feel at home wherever I may be. I haven’t added a photo because I decided to write this recipe on a whim while on scouting for openings. You see I am about to graduate and become an MBA.
Preparation Time: 5 minutes Cooking Time: 20-25 minutes Serves: 2
- A packet of pre-packaged (not frozen) Spinach or 2 bunches fresh
- About 2 cups of water
- One small red onion
- One plum tomato
- Two cloves of garlic and about an inch of ginger, chopped finely
- A half a tsp of turmeric powder
- Red chilli powder to taste (I personally like it a tad spicy)
- Salt to taste
- A half a tsp of coriander powder
- A half a tsp of cumin powder
- A pinch of Kauri Methi (available in Indian stores)
- Coriander for garnish
- Cream, (optional)
- 3-4 Tbsp of oil (I use Sunflower, but any oil is perfectly fine)
- Paneer Cubes (also available in Indian stores)
Wash the spinach thoroughly in a colander.
Heat about 2 cups of water in a deep bottomed vessel (wok) till it comes to a light boil and then add the washed spinach.
Let it boil for about 10-12 minutes (this helps get rid of the very distinct “spinachy” taste).
While the spinach is boiling dice the onion, plum tomato, and finely chop garlic cloves and the ginger piece.
Next heat the of oil in a pan, once the oil is hot (in about 7 sec) add diced onion. Saute till it becomes translucent, then add diced tomato and stir.
Add the turmeric, red chilli, cumin and coriander powder, sprinkle the Kasuri Methi and stir so it all mixes with the tomato and onion paste.
Keep the paste on low to medium heat till the oil begins separating from the paste- this is important to get a great flavor and tang.
By now the spinach would have boiled for about 10-15 minutes, remove from the heat and immediately drain in a colander.
Blanch the spinach in cold water. Squeeze the water thoroughly from the spinach.
Add this blanched and squeezed spinach in a blender to make a smooth paste, add a little water to help make the paste.
While doing this don’t forget the onion-tomato paste, keep stirring now and again. Next, boil some water and add the Paneer cubes to make them soft in texture.
Now, add the spinach puree to the onion-tomato paste, keep the heat low, now add a pinch of garam masala.
After Paneer has boiled for about 2 minutes add the cubes to spinach, onion, tomato mixture.
Let it simmer for about 10 seconds or so, add a swirl of cream and garnish with coriander. Serve with rice or rotis. Yum! Do tell me how it turned out? And let me know if you have any other variations on this recipe.