Growing up I was not a big fan of green leafy vegetable. But now being a mom I have to eat this veggies in order for my son to obtain the taste and liking for the same. And I think I also started liking this veggies as an adult. Hubby loves spinach and our recent trip to farmer’s market and with the amount of fresh spinach I brought, brings me to this dish.
Palak Paneer is again the most famous vegetarian dish. Palak is nothing but the hindi term for spinach and paneer is soft Indian cottage cheese. This rich and healthy delicacy consists of small soft paneer cubes cooked in palak based gravy and some indian masala. I don’t have to tell you how healthy it is, if you are on diet this is the best guilt free dish to enjoy.I like to make my own paneer but you are most welcome to get the same from Indian grocery store.
Like most Indian recipes, there are different ways to make a single dish. Palak paneer traditionally made with heavy cream and butter/ghee. But I have made this little more healthy and didn’t use any cream or butter. This recipe is easy, simple and yet nutritious.
- 2 bunches of Palak (spinach)
- 1 1/2 cups paneer, cut in small cubes
- 1 small white onion, chopped
- 1 tomato, chopped
- 2 tablespoon crushed tomatoes
- 3 garlic cloves, crushed
- 3 green chillies
- 1 inch fresh ginger
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/4 teaspoon red chilli powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon tawa masala
- 1/4 teaspoon dried mango powder (amchur powder)
- 3 tablespoon olive oil
- salt to taste
Blanch the spinach leaves in a large pot of boiling salted water for 2 minutes only. Drain immediately and immerse in a bowl of ice water.
Squeeze out the excess water, and churn it in a blender until smooth and fine puree is obtained. Though water is not needed but if it does add it in small quantities. Once done keep it aside.
In a pestle, crush garlic, ginger and green chillies to a fine paste.
Heat oil in a pan and fry the cubed paneer until lightly golden brown on all the sides. Remove from pan and keep it on paper towel until needed.
In the same pan add the remaining two tablespoon of oil, add cumin seeds and let it get brown.
Add chopped onions followed by garlic-ginger-green chilli paste and little salt and cook until the onions are translucent.
Add chopped tomatoes, crushed tomatoes, turmeric powder, coriander powder, red chilli powder, garam masala, tawa masala and salt. Cook covered for 5-6 minutes on low flame.
Now add palak puree to the pan and little water for gravy like consistency and cook covered for 10-12 minutes more.
In the end before switching of the flame add fried paneer, amchur powder and mix well. Cook for 1 minute or so.
Serve hot with roti and enjoy!