I’m happy that I tried out this new recipe- Palak Paneer. Well, it’s new to me, if not for you. Hailing from the South, I’ve never had the “Palak” variety of Spinach and hence, seeing this in abundance now, made me clueless on how to cook. Then came Mr.Sanjeev Kapoor to my rescue 🙂 I
was am in high spirits after watching Argentina’s spectacular win in the Semis. I was in bed by 4.30am after the match, and I couldn’t sleep- Thanks to my hubby who bestowed the Football Fever in me- I was super-excited! Though I woke up very very late, I was leaning on to try out a new recipe and out came Palak Paneer- Paneer in Spinach gravy.
Palak/Indian spinach-1 bunch, Onion- 1 chopped,Paneer cubes 150gms, Tomato- 2 small, Green chillies 4, Turmeric- a pinch, Coriander powder- 1 tsp, Kasoori methi- a pinch, Milk 1/4 cup, Garam Masala powdder- 1tsp, Oil- 2tbsp, Salt as needed
Remove the stems and wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water.
Squeeze out excess water. Grind into a fine paste along with green chillies. Cut the paneer into one inch by one inch by half inch pieces.
Heat oil in pan and saute onions till golden brown. Add turmeric and coriander powder and stir in low flame. Add tomatoes and katuori methi.
Cook for sometime and when tomatoes turn mushy,add the ground palak paste. Cook in low flame for a couple of minutes till oil separates. You can also add water to the gravy to meet your consistency.
Add the paneer cubes and cook covered for five minutes.
Add milk and mix carefully and bring to boil.
Add the powdered garam masala and mix well. Serve hot with Rotis. 🙂