Palak, meaning spinach in Hindi, pairs beautifully with Paneer, a type of homemade or farmer’s cheese. Palak Paneer is as beloved and well-known as chicken curry, making it a favorite among vegetarian enthusiasts. My Palak Paneer recipe is simple to prepare, whether you choose fresh or frozen spinach. You can make Paneer using my recipe or opt for store-bought. For the best flavor, prepare Palak Paneer a few hours ahead, allowing the Paneer to soak up the flavors.
ingredients:
1 lb. fresh spinach (or frozen, chopped spinach, defrosted)
4 cloves garlic
3/4 inch cube ginger
1 medium tomato
2 1/2 tbsps. oil
7-8 ozs. Paneer, cut into 3/4 x 1/2 inch pieces
1 cup chopped onions
1/2 tsp. turmeric
1 tbsp. coriander powder*
1 tsp. cumin powder*
1/2 tsp. cinnamon*
1/2 tsp. cayenne pepper*
1/4 tsp. clove*
1/4 tsp. cardamom*
1/8 tsp. nutmeg*
1 1/2 tsps. salt
1/2 cup + water
3 tbsps. low-fat sour cream
*You can substitute 1 1/2 tablespoons of my Garam Masala for all the spices.
preparation:
- Place rinsed spinach in a microwave-safe bowl and cook for 3-4 minutes on high or until just wilted (if using frozen spinach, cook until it is heated to boiling, drain). Alternatively, you can cook it on the stovetop until wilted.
- Chop spinach using a food processor or immersion blender. I prefer to leave it a little chunky.
- Grind garlic and ginger and set aside.
- Chop or puree the tomato and set aside.
- In the meantime, heat a non-stick pot and fry paneer pieces in one tablespoon of oil, stirring until golden brown on all sides. Drain on a paper towel.
- Heat the same pot, add the remaining oil, and saute onions until brown.
- Add ginger-garlic paste and saute for a minute.
- Add all the spices and salt. Stir until the spices start to turn fragrant, about one minute.
- Add tomato puree, spinach, paneer, and water. Simmer uncovered for about 5 minutes.
- Add sour cream and simmer for another minute.
- Taste and adjust seasonings.
- Palak Paneer is ready to eat!
Copyright © Rashmi Rustagi 2012. All Rights Reserved.