Ashvattha Cook Blog

Palak Paneer is a North Indian dish of palak - spinach, and paneer – an Indian cheese. Like all the recipes from India there are many, if not infinite ways to prepare a dish. Not ever are two dishes the same from cookto cook. If you are fortunate to watch grandmothers preparing Indian dishes, you will see there are no measuring spoons or specific measures, everything is prepared by lessons learned over the years.

Preparations:

• 400 grams paneer, cubed
• 500 grams fresh spinach, cleaned and chopped
• 2 tbsp fresh ginger, chopped
• 2 -3 cloves fresh garlic, crushed
• 2 green chilies
• 1 red onion diced
• 2 medium or 3 small tomatoes, chopped
• 1 medium potato peeled and diced
• 3 bay leaves
• 1 tsp mustard seed
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric
• 1 tbsp sugar
• Salt to taste

Grape seed oil or oil of your choice
Garam Masala

- In medium frying pan with 2 tbsp oil, brown the cubed paneer until golden. Drain and set to the side.

- Place half the spinach in a large pot and cover with 2 cups of water. Add chopped green chilies, chopped tomato, ginger, and garlic. Boil for 10 minutes. Carefully pour contents into blender and puree into a coarse mixture.

In large pot or large frying pan, heat 3 tbsp oil on high heat and add mustard seed and cook until they begin to splutter. Add chopped onion cooking until lightly browned. Add cumin, coriander, turmeric, bay leaves and fry for 1 minute.

Add pureed spinach mixture, the reserved chopped spinach, the potato, salt and sugar and cook on high heat for 5 to 8 minutes. Add browned paneer, reduce to low and simmer for 20 to 30 minutes or until potato is soft or dissolved. Fold Garam Masala into dish 2 minutes prior to serving.

Serve Palak Paneer with rice and/or hot breads.

Reference: happybumblebee

Tags: Palak, Palak Paneer, Paneer