Palak Paneer

Palak paneer is all time darling dish for Indian vegans whether at home or at any restaurant.Palak paneer has maintained its rank in Indian Dhabas too.Dhaba walas have their smoky skills ,dhaba-style cooking practice using more oil, fresh ingredients and the art of slow cooking for hours.

Palak paneer is served hot with a side such as roti, naan, paranthas, makki di roti, or boiled rice. It can also be served with onions on the side for a more traditional approach.

From cartoons like Popeye- The Sailor Man to health shows to medical journals, time and again this miraculous leafy green veggie has been highlighted for its amazing health benefits.Spinach, synonym for iron source,rich in vitamin A,C,K , Magnesium and manganese.

Palak is rich in folic acid,iron and fiber.Paneer is rich in protein, calcium and energy,so whether you like it soft or perky,palak paneer is a must have.

This palak paneer recipe is simple and takes least time to cook.Combined with whole spices with hint of ginger garlic,this palak paneer not only packs a nutritional punch but also enhances your taste buds with its unique taste and flavour.

Ingredients

300 grams spinach

1 medium tomato

6-7 garlic cloves

1.5 inch ginger

5-6 green chili

1 tablespoon oil

1 large onion roughly chopped

1/2 cup water or as needed

3/4-1 teaspoon garam masala

1/4 teaspoon turmeric powder

1/4 teaspoon red chili powder or to taste

salt to taste

2-3 tablespoons heavy cream or adjust to taste

200 grams paneer cut into cubes

Whole spices(bay leaf,star anise, cloves,pepper corns, cinnamon stick)

1/2 tablespoon kasuri methi crushed, dried fenugreek leaves.

Follow simple steps:

1.To a kadhai of boiling water, add little salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted.

2. Take them out and put them in ice cold water. This helps the leaves in retaining their green color.

3. To a blender, add the blanched spinach.Grind it to a smooth paste.

4. Add tomatoes blend it to puree.Next add cloves of garlic, ginger and green chili to the blender.Grind to a smooth paste and set aside.

5. Heat a pan on medium heat. Once hot, add the oil and whole spices.

6.Then add ginger,chilli garlic paste. Sauté for few minutes until it starts changing color.

7. Add coriander powder, turmeric,red chilli powder and garam masala.Let the masala cook.

8. Add tomato puree and cook until oil seperates.

9. Add in the prepared spinach puree and mix. Also add around 1/2 cup water at the point.
Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.

10. Then add the heavy cream and mix.
Stir in the paneer and mix. Let the curry simmer for 3 to 4 minutes. Switch off the flame, add lemon juice and kasuri methi and mix.
Serve palak paneer hot with naan or roti or rice.

---