Common names of spices in Indian Kitchen

Palak Paneer

Palak Paneer is one of the delicious North Indian cuisines that include Spinach or Palak and Paneer (Cottage cheese) as the main ingredient.I tried it at home and hope that you all will enjoy this healthy and tasty recipe.

Serving:4                           Preparation time: 30 minutes                 Cooking Time:40 minutes    

Ingredient

For Palak Puree

250 gm fresh Palak(Spinach)
2 Green Chilies
2-4 small garlic 
1/2 inch ginger chopped
3-4 cups water for blanching spinach
2-3 cups water with 8-10 ice cubes

For Palak Paneer Curry
1 medium size onion- finely chopped
1 medium size tomato- finely chopped
4-5 garlic cloves
1/2 teaspoon cumin seeds(jeera)
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder(depends on taste)

pinch of asafoetida
1/2 teaspoon garam masala powder
1 medium size bay leaf(Tej Patta)
2-3 cloves
200 gm paneer or cottage cheese
3 tablespoon butter
1/2 cup water
3 tablespoon fresh cream
1 tablespoon Kasuri methi(optional)

salt as per taste

How to prepare recipe

1. Rinse the Spinach/Palak in running water, here some leaves get torn so be careful while washing leaves.

2. Boil 3 cups water in the pan and add 1/2 teaspoon salt and then add palak leaves, close the lid for 3-4 minutes.  

3. Strain the palak leaves and add palak leaves immediately to 3 cup water with ice cubes.

4. Drain the palak leaves and add it to blender with 1/2 inch chopped ginger,2 Green Chillies, 2-4 small garlic.

5. Make a smooth puree, do not add water as spinach contain sufficient amount of water.keep it aside.

For Palak Paneer Curry

1. Heat the pan and add 3 tablespoon butter and make sure it cannot burn.

2. Add 1/2 teaspoon cumin seeds(jeera), 1 medium size bay leaf(Tej Patta) and 2-3 cloves, heat them at medium flame.

3. Add finely chopped 1 medium-size onion.saute till it became golden brown.

                                     

4. Add finely chopped garlic, stir it for one minute.

                                     

5. Then add chopped  1 medium-size tomato. Saute it till tomatoes become soft.

6. Then add 1/2 teaspoon turmeric powder,1/2 teaspoon red chilli powder(depends on taste) and a pinch of asafoetida. Stir it very well so that all the ingredients will mix up completely, cover the lid and cook it on the medium flame for 3 minutes.

7. Now add palak puree.Stir well.

8. Now add 1/2 cup water, stir it well.Simmer it for 7 minutes so that puree will cook and slowly it changes the colour. After that  Add  1/2 teaspoon garam masala powder again cooks the curry for two minutes, slowly it became thick in consistency.

9. Add a little water if it requires.

10. Now add paneer cubes to curry.

11. Stir gently and simmer it for 5 minutes on medium flame so that paneer cubes became soft and will absorb some part of curry and then add 3 tablespoons fresh cream and 1 tablespoon crushed Kasuri methi(optional) to enhance the flavour. Stir gently so that all the cream mix properly into the curry.

12. Serve hot palak paneer with rice and chappati.For Garnishing,

you can add butter.