Palak paneer is pretty popular in the western world, next to Chicken tikka masala and channa masala. One could compare it with creamed spinach minus the aromatic spices, right!
This is a simple and very nutritious curry to go well with roti, naan or rice. I am sure ebery household have their way of doing this. some may fry the paneer, some not etc etc..
I did not deep fry my paneer and used fresh spinach rather than frozen. Addig cream gives very rich consistency to the gravy, but i replaced it with whole milk. Evoparated milk works fine too.
Get ready ( serves 2)
- 1/2 box of fresh baby spinach leaves
- 2 large tomatoes pureed
- 1 medium onion , mushed up in food processor or blender
- 1 tsp ginger garlic paste
- 2 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 cup paneer cubed
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 "' cinnamon stick
- 1 clove
- 2 green cardamom
- 2-3 tbsp whole milk
- salt to taste.
- In a large sauce pan, add the spinach leaves, a little water to wet them. let it boil till the spinach leaves wilts.
- turn the heat off. remove the spinach leaves without water and puree them. keep aside.
- In a pan, add oil and let the cumin seeds,cinnamon, clove nd cardamom and let it sizzle.
- Add the onion and fry till golden.
- add the ginger garlic paste and fry till the raw smell goes.
- Add the coriander powder, garam masala, redchilli powder and fry till raw smell disapperas for a minute.
- add the tomato puree, salt to taste. let it come to a boil
- Cover, and let it cook for 5 -10 mins.
- Add the spinach puree and check for salt and spices.
- let it come to a boil uncovered
- Add the paneer cubes and gently fold them into the gravy.
- let it cook for a minute or so uncovered
- Add 2 tbsp of milk and turn the heat off.
Serve hot with roti, chapathi or rice.
Enjoy this green goodness!