This is a evergreen vegetarian dish, cooked in every household of North to Central India. It is served in family gatherings, weddings and as special treat for sunday lunch or dinner.
Paneer = Cottage cheese, is not so humble an ingredient for the vegetarians in India 😉 There are innumerable preparations, spreading the length and breadth of this country…….from tikkas to kebabs, from stir fries to gravies, from raw garnish to lip smacking sweets. ❤ Paneer rules the heart of all age groups in India 😀
How can me and and the family be any different ! ? 😉
Also, this is one smart way to feed some greens to my kid 😉
Presenting here is Palak Paneer – a healthy version with minimal spices and oil.
Here’s what I did…………
200 grams – fresh spinach
100 grams – fresh paneer / cottage cheese
2 tbsp – tomato puree
1 tbsp – onion paste
1/4 tsp – garlic paste
1/4 tsp – ginger paste
1/4 tsp – tumeric powder
1/4 tsp – red chili powder (optional)
1 nos – bay leaf
1 ” stick – cinnamon
1 pod – green /small cardamom
3 nos – cloves
3 tsp – oil
1/2 cup – water
salt to taste
Discard the stalks from spinach. Rinse the leaves thoroughly and drain them.
Blanch the leaves and grind them to a paste.
Cut the paneer / cottage cheese in cubes, triangles or any other shape you fancy.
Heat oil in a wok and saute the paneer /cottage cheese for 2 mins. Keep aside.
Temper the remaining oil with bay leaf, cinnamon, cardamom and cloves. Add the onion paste and fry till translucent. Add the ginger and garlic paste and fry till fragrant.
Add the tomato puree, tumeric and red chili powder. Cook till oil releases. Tip in the spinach paste and lower the heat to medium. Add salt and water. Cover and cook on a low flame for 5 -6 mins.
Add the sauteed paneer / cottage cheese and cook for another couple of mins.
Take it off fire.
Serve hot with chapati, naan or fried rice.
Happy cooking !! 🙂
Cheers !! 😀