Friday, March 30, 2012

Palak Paneer

I come across palak in our Indian super market all the time. But I have never tried out Palak Paneer. So this was my first trial, and it was a hit.

Hubby is supposed to be taking in good dairy products for Calcium. So I have been looking out for healthy paneer recipes. Whenever we go out, if ordering vegetarian gravy, Hubby orders something healthy. Like Kadai vegetable or palak paneer. So I have been thinking of making palak dishes at home for chapathi or roti.

This week I was too busy, to try out anything new. But I had already bought Palak during the weekend, and it was sitting in the fridge waiting to wilt away. So I had to make it for dinner last night. To my surprise it was quite easy and hassle free.

It turned out good, not bitter at all, as I thought it might be. It was spicy and yummy. And to think of all the vitamins and calcium from the green leafy palak and the paneer, it was a pleasure. I always use Amul Paneer, and store it in my freezer.

Palak Paneer:


Palak(Spinach) – 1 Big Bunch
Green Chillies – 4 Small
Finely Chopped onions – 1 Table sp
Cumin Seeds – ½ tea sp
Masoor Dhal – 1 Table sp
Dhania Powder – 1 Table sp
Chilli Powder – 1 ½ tea sp
Oil – 3 table sp
Paneer (Cottage Cheese) – 8-10 cubes
Big Onions – 2 or 3
Tomatoes – 3
Garlic – 9 flakes
Ginger – 1 inch piece
Garam Masala – ½ tea sp
Grated Cheese - 1 Table sp (optional) 


·         Wash and chop palak finely.
·         Add masoor dhal and palak to pressure cooker with enough water to cover it. Cook for 3 minutes.
·         Allow it to cool, strain and reserve the liquid.
·         Slice the onions and tomatoes into long thin pieces.
·         Peel garlic and cut the ginger finely.
·         Heat 1 table spoon oil, first add the garlic, ginger, onions and tomatoes in order.
·         Fry for 3 minutes.
·         Grind the cooked palak with the fried ingredients.
·         Heat the rest of the oil in a kadai, add the cumin seeds, fry the slit green chillies and 1 table sp finely cut onions. Fry for 1 minute.
·         Add the dhani powder, chilli powder and the garam masala, fry for a few seconds.
·         Then add in the ground mixture with enough salt.
·         The reserved water from the cooked palak can be poured in now as required to make the gravy.
·         Allow it to boil in a medium flame, stirring now and then.
·         Fry the panner cubes in a separate kadai with little oil, until golden brown on all sides.
·         Add the roasted panner to the gravy, mix well and remove from stove.
·         Add grated cheese and serve with cream.

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