I think Palak Paneer doesn't need a description! So I am going to jump into the ingredients and the recipe.
|Oh yeah....we need some help from the spices..!!|
- Whole garam masala (Cloves, cinnamon, cardamom, bay leaf, black peppercorns- 2 each)
- Cumin seeds - 1 tbsp
- Garlic- minced -1 big clove
- Onions- finely chopped- 1 medium
- Ginger Garlic paste- 1 tbsp
- Turmeric - a pinch
- Tomatoes- 1 medium diced
- Cumin powder - 1 tsp
- Chilli powder - 1 tsp
- Kasuri methi - 1 tsp
- green chili - 1 small
- Palak (spinach) - A bunch
- Paneer- cubed - as much as you like.
- Wash spinach leaves 3-4 times in water, drain all the water and add leaves to a hot pot of boiling water. To retain the nice green color of the spinach, boil the leaves only for 2-3 minutes, drain them and keep aside.Do not throw the water. You can use the water for the gravy.
- Blend the boiled leaves into a blender and make them into nice puree. Keep aside.
- Heat oil in a pan. Add whole garam masala . Saute for a minute.
- Add cumin seeds and as they start spluttering, add chopped garlic.
- After the raw smell of garlic goes away, add chopped onions, salt and saute them well until onion changes it's color. This takes about 4-5 minutes on a medium flame or sometimes even more. Be patient.
- Add ginger garlic paste. Saute couple more minutes and add turmeric powder.
- Add tomatoes, and saute until they become soft and oil starts to separate from them. Be patient..:)
- Add cumin powder, chili powder and kasuri methi. Mix well.
- Add green chili if you want a spicier version.
- Add pureed spinach and mix, add salt as per taste. Bring the mixture to a boil, add water that you kept aside and make it to a consistency you like.
- Add paneer cubes and let it come to a boil again. Turn off the stove.
Remember, this preparation takes time. It only tastes better, if you take time for every step and keep your patience.
Palak paneer goes along very well with Roti, rice, paratha, or bread.
Oh.. and did I mention?
Palak being rich in iron and paneer being rich in calcium, gives this dish a great nutritional boost.
|In case, If you are wondering, that's the bay leaf. Don't eat that.... :)|