Palak (Spinach) Paneer

• Servings: 4
• Boiling time: 3 minutes.
• Preparation time: 6 minutes.
• Frying time: 11 minutes.
• Cooking time: 3 minutes.
• Total time: 23 minutes.

Palak (spinach) originated about 2000 years ago in ancient Persia from which it was introduced to India via Nepal as the “Persian vegetable”. Spinach is commonly cooked into a delicious curry with paneer; it is veritable a power house of nutrients and vitamins, having best anti-ageing and antioxidant properties among all the green leafy vegetable, that’s why it is also called super food. Include this vegetable as everyday food and see what miracles happen with your health. Paneer is excellent source of protein. It is suitable for all age group.

Ingredients:

• Spinach (Palak): 1 bunch 250 gm
• Onion: 1 no (small)
• Tomato: 2 no (medium)
• Garlic: 5 cloves
• Ginger: 2 inch piece
• Paneer/Soya paneer/cottage cheese: 200 gm
• Butter: 2-3 tablespoon
• Oil: 2 tablespoon
• Salt: half teaspoon
• Bay leaf: 1 no.
• Cumin (Jeera): 1 teaspoon
• Garam masala powder: half teaspoon
• Red chilli powder: one teaspoon
• sugar: ½ teaspoon
• Coriander powder: one teaspoon
• Turmeric powder: ½ teaspoon
• Water: half cup (100 ml)

Preparation:

1. Boil/microwave spinach/Palak for 3 minutes along with sugar and make fine paste. keep aside
2. Grind the onion, ginger and garlic all together. Keep aside
3. Grind the tomato and keep aside.
4. Cut the paneer in one inch cube. Soak it into hot water, with half teaspoon turmeric powder for about 5-10 minutes.

Method:

1. Take a fry pan, Heat oil till smoke starts to come; put cumin and bay leaf , sputter  for few seconds, add ground onion, garlic and ginger paste.
2. Fry these masala about  couple of minutes on medium flame; add tomato paste, continue to fry  for 2-3 minutes on medium flame.
3. Add salt, chilli powder, coriander powder and turmeric powder and add fresh cream;  continue to fry for couple of minutes or till oil separates from the masala.
4. Add Palak paste; stir fry for a minute, add half cup of water, let it boil, add paneer continue to cook until it comes to start boiling, put off the flame.
5. Add garam masala powder transfer into in serving bowl.

Making Tadaka (seasoning):

1. Take a tomato cut it into 8 pieces.
2. Take a small fry pan, Put butter in it. Add half teaspoon cumin seed and pieces of tomato.
3. Fry it for couple of minutes, put off the flame, add red chilli powder.
4. Put this Tadaka on the prepared recipe.
5. Now Palak paneer is ready to serve.

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Palak (Spinach) Paneer by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.