Hello World! Posting my very first recipe! Yay!!!
Palak paneer is my all time favorite vegetarian dish so I decided to share it as my first blog post. This is my mother’s recipe, I can still remember eating hot palak paneer topped with lots of ghee (clarified butter) with crispy plain parantha..yummm! Love you Mommy!! I like my palak paneer a bit chunky like my Mom used to make and not a fan of the fine puree texture which is very common in the restaurant version of the dish. I usually serve the dish with Garlic Tadka Dahi (yogurt tempered with garlic and spices) and chapati.
Do give this recipe a try, I am sure you’ll like it. Would love to hear comments and suggestions. Important note – If you feel the recipe has a lot of chilly, feel free to leave them out or just use half of it.
So here goes.. Happy cooking!
- Paneer (Indian cottage cheese) - 250gm (diced)
- Spinach - 750gm (2 large bunches with stems chopped off)
- Onion - 1 (medium ~ about 1 cup chopped)
- Ginger - 2 tbsp (finely chopped)
- Garlic - 2 tbsp (finely chopped)
- Tomato - 3 small (coarse puree or finely chopped)
- Whole Jeera (Cumin seeds) - 1tsp
- Whole Dhaniya (Coriander seeds) - 1tsp ( lightly crushed)
- Garam masala - 1tsp
- Chana masala or coriander powder - 1tsp (I prefer the chana masala)
- Red chilli powder - 1 tbsp or to taste (I prefer deggi mirch)
- Whole kashmiri red chillies - 2 (crushed) or chilli flakes 1tsp
- Turmeric - ½ tsp
- Green chillies - 2 (or as per taste)
- Salt (to taste)
- Vegetable Oil - 3 tbsp
- Butter - 1 tbsp (or as per taste)
- Pure Ghee (Clarified Butter) - ½ tbsp (to garnish)
- Water to blanch the Spinach.
- In a large pot, bring salted water to a boil.
- Add the spinach leaves and cook for 2 min, then remove and wash under cold water (we are blanching the spinach so that it retains its green color).
- Strain the spinach and blend in a mixer with 2 green chillies. (blend coarsely to retain some texture).
- In a skillet, heat 2-3 tbsp of oil, add the cumin, coriander seeds and crushed red chillies. Saute for a min, then add the onions and cook until the onions are translucent or soft.
- Then add the ginger and garlic and cook until you see a deep golden color and the onions look caramelized.
- Next add the tomatoes and the turmeric, red chilli powder, chana masala, salt and cook until the oil separates from the mixture or the tomatoes are fully cooked.
- Next add the blended spinach and cook for 5 min, then add the garam masala and butter and cook for another 2 min.
- Finally add the paneer and stir gently. Cook for five more min allowing the paneer to soak in all the flavors. You want to avoid cooking the paneer too much as it would turn rubbery.
- Serve hot with some extra butter or ghee(clarified butter) on top and enjoy with chapati, naan or parantha.