Palak paneer is a famous North Indian recipe served with roti or nan. Even the children who do not eat greens love it since paneer is there and my son asks me to make it often.
|Spinach / Palak||– 2 large bunches|
|Paneer||– 200 g.|
|Green chillies||– 2 to 3|
|Garlic||– 8 to 10 cloves|
|Oil||– 3 tbsp.|
|Cumin seeds||– ½ tsp.|
|Salt||– as needed|
|Lemon juice||– from 1 lemon|
|Fresh cream||– 4 tbsp.|
|Garam masala||– 2 tsp.|
- Remove the stems and wash palak well in water for 3 or 4 times to remove dirt.
- Blanch in salted boiling water for two minutes.
- Strain the water and cool by adding chilled water so as to retain the colour of the spinach. Remove excess water.
- Remove stems, wash and roughly chop green chillies.
- Grind spinach into a fine paste along with green chillies.
- Dice paneer into one inch pieces.
- Peel, wash and chop garlic.
- Heat oil in a pan and add cumin seeds.
- When they begin to change colour, add chopped garlic and sauté for half a minute.
- Add the spinach puree and garam masala and stir. Add water if required.
- When the gravy comes to a boil, add the paneer and mix well. Add lemon juice and mix well.
- Finally add fresh cream.
- Those who are intolerent to milk products can use Tofu (Soya Paneer).
- If you are calorie conscious, you avoid adding fresh cream in the recipe.