A yummy combi of fresh green leafy spinach and soft cottage cheese , this is my all time favourite paneer dish. The basic recipe is from Tarla Dalal’s – book of paneer recipes. I have made a few changes to simplify the process. I think the only hard work required in this recipe is washing and cleaning the spinach leaves well. Go ahead and try this truly authentic tasting palak paneer , that gets ready even before you know it.
A yummy combi of fresh green leafy spinach and soft cottage cheese , this is my all time favourite paneer dish.
Cut the paneer into 1/2" cubes. Keep this in a bowl of hot water and set aside.
Wash the spinach leaves well and roughly chop.
Cut the tomatoes into medium sized cubes.
In a thick bottomed vessel / a kadhai take a glass of water and mix in the cooking soda. Add the chopped spinach and tomatoes. Cook for 10-15 mins, until the tomatoes turn soft.
Strain the above [keep aside the strained liquid, do not discard] .Cool and blend the cooked veggies into a smooth puree.
In a pan heat the oil. Add the chopped onions, ginger paste, Kasuri methi and chopped green chillies. Fry until the onions turn translucent.
Add the turmeric powder and garam masala. Give it a stir.
To the above add the puree , prepared in step 4. Close the pan with a lid and cook for about 5 mins, until you can see the oil leaving the mixture.
Add the paneer, salt and 1 cup of the strained liquid [kept aside in step 5]. Stir and give one final boil .
Your yummy palak paneer is ready . Serve with hot parathas or steaming jeera rice.
1. The cooking soda helps to release the chlorophyll molecules in the spinach. This gives the dish its rich green colour.
2. Keeping the cubed cottage cheese in hot water helps to make it soft and prevents it from going rubbery.
You can also fry the paneer cubes if you want. I just prefer them this way.
3.The water used to cook the spinach and tomatoes is rich in nutrients. You can use it to get the right consistency of the gravy or in soups.