Palak Paneer

Palak paneer is a very loved delicacy. Palak or sometimes saag (greens) paneer is made with a combination of greens. My father in law has lived in northern part of indian for a fair share of years. He loves many north indian delicacy’s and he loves when I try new dishes. Whenever we go to a restaurant, this is like a default dish in his order.

We are greens loving family, we love our greens on almost everything. This is our family favorite.

This recipe is very simple slightly flavored with whole spices

Preperation time - 20 mins

cooking time - 20 mins

serves - 3 to 4

Ingredients

For the gravy

• Oil / Ghee - 2 tbsp

• Cardamom pods - 2

• Cloves - 3

• Cumin seeds - 1/2 tsp

• Ginger - 1 inch piece

• Garlic - 4 to 5 pods

• Green chilli - 1

• Onion - 1 cup

• Tomato - 3 to 4

• Salt to taste

• Spinach / Palak - 4 to 5 cups

• Besan / chickpea flour - 1 tbsp

To saute Paneer

• Oil / ghee - 1 tbsp

• Paneer - 15 cubes

• Red chilli powder - 1/2 tsp

• Cumin powder - 1/2 tsp

• Salt - to taste

Direction

Start by heating a heavy bottom pan, when its hot melt ghee and to that add in the cardamom, cloves and cumin seeds.

To that add in Ginger, garlic, green chilli and give a good stir. Then to that add onion and salt.

When the onion turn translucent, add in tomatoes. Cover and cook for 10 mins. Until everything comes together. Then cool down and blend to a smooth puree.

Mean while in the same pan, blanch spinach adding little water underneath and cook until its looks wilted. Blend the spinach along with the tomato onion puree and keep it aside.

In the same pot Saute paneer with little ghee along with salt, turmeric powder, red chilli powder and cumin powder. Slowly roast until the sides turn golden. Once done keep it aside

In a same pot, yes again trying to keep it one pot. So bear with me for the looks. Heat it and add a little ghee, to that add besan and stir until the raw smell is gone, to that add in red chilli powder and coriander powder. Give a good mix. Now its time to bring everything together. Add in blended puree and paneer.

Let everything come together and then turn off the flame enjoy with roti or simple jeera rice.

Notes

• You can use any greens or combination of greens for this recipe

• Don’t add salt or cover and cook greens. It will loose its color. This is applicable for greens beans, green peas too.

• Keep it completely vegan by using coconut oil instead of ghee and Tofu instead of paneer.

• Notice I have not used any nuts or cream to give texture to the gravy. I have used besan, You can ditch the cream and go besan. A tbsp of besan will help thicken the gravy an brings volume.

• I love adding flavor to paneer, that step is totally optional.

Enjoy and happy cooking!