PALAK PANEER MASALA

Hi friends,

Palak paneer is a healthy recipe that can be made for breakfast, lunch or dinner. It is a very commonly prepared dish in every North Indian household. It is a good option for children who refuse to have spinach. The puréed form of spinach with the paneer (cottage cheese) is a favourite among kids too. It can be paired with phulka roti, chapathi, poori, plain rice, ghee rice, veg brinji or vegetable biryani.

Ingredients:

• Spinach / Palak - 6 cups ( washed and cleaned)
• Paneer cubes - 1 cup
• Sliced Onions - 1 cup
• Cashews - 3 tablespoons, roughly chopped
• Green chillies - roughly chopped- 1.5 tablespoons
• Oil - 2 teaspoons
• Butter - 1 teaspoon
• Ginger paste - 1 teaspoon
• Garlic paste - 1 teaspoon
• Tomato - finely chopped - 1/4 cup
• Kasuri methi (Dried fenugreek leaves) - 1 teaspoon
• Sugar - 1 teaspoon
• Garam masala - 1 teaspoon
• Fresh cream - 1/4 cup
• Salt - to taste

Method:

• Blanch the spinach in a pan of boiling water for about three minutes 
• Drain the hot water
• Rinse the blanched spinach with cold water
• Allow it to cool for a while
• Blend the blanched spinach in a mixer to make a smooth purée 
• Keep aside 
• Boil a cup of water in a pan
• Add the sliced onions, chopped cashews and chopped green chillies to the boiling water 
• Simmer for about 15 minutes
• Allow it to cool
• Blend in a mixer to a smooth paste
• Keep aside
• Heat oil and butter in a kadai
• Add the ginger paste, garlic paste and chopped tomatoes
• Sauté well on medium heat for about two minutes
• Add the cashew onion paste
• Sauté well for a minute
• Add the spinach purée, 3/4 cup of water, and salt
• Cook in medium heat for two minutes
• Add the Kasuri methi, and garam masala
• Cook in medium heat for a minute
• Add the paneer cubes and fresh cream
• Mix well
• Cook in medium heat for 2-3 minutes till the desired consistency is reached
• Serve hot with phulka roti, chapathi, poori, plain rice, ghee rice, veg brinji or vegetable biryani.

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