Recipe For Paneer Palak
The rich spinach puree has a dash of garlic and chilli to extend its flavor and make it seriously intriguing, and it supplements the chunks of paneer impeccably. Velvety dull green tone with delicate seared paneer shapes makes this dish lip smacking paradise. By and large, this curry is principally presented with roti or naan.
Ingredients
Spinach Puree
- 250 g spinach
- 4-5 cup water
- 250 g panner
- 5-6 piece ice block
- 1 clove garlic
- 1 piece green chilli
Spinach Gravy
- 2 piece onion
- 2 piece tomato
- ½ tsp cumin seed
- 2 piece cardamom
- 1 piece clove
- 1 inch cinnamon
- 3-4 clove garlic
- 1 inch ginger
- 2 piece green chilli
- 1 tsp kashmiri red chilli powder
- ¼ cup low fat cream
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- 1 tbsp salt
Tadka
- 2 tsp ghee / butter
- 2 piece whole dry red chilli
- 2 clove garlic
- 2 tbsp light cream
Instructions
Spinach Puree
- Take spinach (250g)
- Put the spinach (250g) in a vessel loaded up with water
- Add a spot of ocean salt (1/2 teaspoon) to it and blanch for 4-5 minutes (This is done so the spinach has a decent green tone)
- While the water is reaching boiling point, make a bowl of ice water and put it away Optionally, you can also add 5-6 ice cubes to it.
- After a minute, strain the spinach leaves and quickly transfer the palak (spinach) to the bowl containing ice cold water (We are doing this for spinach to preserve green color).
- Drain the ice cold water and press the spinach to eliminate any overabundance dampness. Add the spinach in a blender or processor container with 1/2 inch chopped ginger, 1 garlic cloves and 1 green chilli..
- Make a smooth spinach purée by grinding and mixing the ingredients together. Absolutely no need to add any water to make the purée.
Spinach Gravy
- Heat the pan with 2 tablespoons of oil (Mustard / ghee / butter - I have used mustard oil) and add 1/2 teaspoon cumin seeds, 2 whole cardamom, 1 inch cinnamon, 1 clove and 2 green chilli.
- Add 2 medium size fine chopped onion. Also add 1 thin slice of fine chopped ginger and 2-3 cloves of fine chopped garlic to it.
- Fry the onion however not until it turns golden. I believe the crunch should stay in the dish so we can nibble through.
- Add 2 fine chopped medium sized tomatoes and 1 teaspoon of salt, sauté the tomato until they soften.
- When the tomatoes are soften and you see fat letting out of the sides of the mixture, then add ¼ teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder (or paprika) and 1 teaspoon of coriander powder.
- Add the spinach purée to the pan and mix well. You can add ¼ cup of water as required.
- Simmer the gravy for 5-8 minutes or more until the palak puree is cooked. Season with salt as required.
- Add paneer cubes to it and mix well. Cook for 2 min and switch off the stove.
Tadka
- Heat a pan and add 2 teaspoon of ghee/butter, melt it.
- Add 2 whole dried red chillies, 2 cloves of fine chopped garlic, and sauté it for a bit.
- Fry the spices until it starts releasing aroma and then pour it all over palak paneer gravy.
- Lastly, add 2 tablespoons of light cream or cooking cream or low-fat cream for lavishness (I did not use because I wanted the dish to be more relaxing and soothing. But you may try if you wish to…).
Serving
- Serve palak paneer hot with roti, naan or paratha. You can finish off it with some butter or cream additionally while serving. Squeeze a couple of drops of lime or lemon juice on top. Enjoy your 'Paneer palak'.
