Palak Paneer

Paneer is one of my favourite among vegetarian dishes and I always have loved paneer right from childhood. My favourite is the Paneer Butter Masala but I am open to most of the paneer dishes. Palak Paneer is something I have been seeing Amma prepare for our North Indian family friends whenever they come home. She also prepares a coriander rice along with it and the combination pairs up really well I must say. I will add the coriander recipe as another blog post sometime later.

Palak Paneer is made with Palak (spinach) as one of the main ingredients. Spinach is blanched and pureed well and added to the dish. Whenever it comes to North Indian cooking, I mostly look through Sanjeev Kapoors recipes or videos and for this as well I did go through them. This recipe is adapted from Sanjeev Kapoors Palak Paneer recipe

This is paired up well with Rice/Pulao or Naans/Rotis

Recipe adapted from Sanjeev Kapoors Palak Paneer Recipe

RECIPE

INGREDIENTS

Spinach – 900 grams

Paneer (cottage cheese) – 200 grams cut into small cubes

Green chilies – 2 to 3

Garlic (Chopped) – 8 to 10 cloves

Oil – 3 tbsp

Lemon juice – 1 tbsp

Fresh cream – 4 tbsp

Cumin seeds – ½ tsp

Salt as per taste

STEPS

1. First wash spinach and remove stems of spinach.Keep the washed spinach in salted boiling water for a duration of 2 minutes.
2. Next step is to remove them by putting through spinach. Make a good paste by grinding with green chilies.
3. Heat oil in a round bottomed  pan. After that, cumin seeds are to be added to the pan until and after there is a change in color, its time to add saute and garlic for a half minute.
4. Add the spinach paste to it and stir it well.
5. If required you can also add water to it. After the gravy times for boiling then you can add paneer to it and mix with lemon juice.
6. Before serving hot add fresh cream.
7. Serve hot with rice/rotis/naan