Palak Paneer

#cuisines/indian #meals/dinner #meals/packed-lunch #dishes/main #dietary/vegetarian #dietary/gluten-free #scalable #active-time/30-to-60mins
https://shwetainthekitchen.com/palak-paneer-spinach-and-indian-cottage-cheese-curry/#recipe
Servings: 4

Ingredients

Palak

• 16 oz spinach leaves
• 1/2 teaspoon salt
• 1 cup water

Gravy

• 1 tablespoon ghee
• 1 bay leaf
• 1 teaspoon cumin seeds
• 300g Paneer
• 4 cloves of garlic minced
• 2 inch (1 tbsp) piece ginger , finely chopped
• 2 green chillies, finely chopped
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon cumin powder
• 1/2 tablespoon coriander powder
• 1/2 teaspoon dry mango powder amchur
• 1 teaspoon garam masala
• 1 tablespoon dry fenugreek leaves
• 1 teaspoon of salt

Instructions

1. Soak the paneer in hot water until we are making the gravy. This will help the paneer turn nice and soft especially if its frozen. Skip it if you are using fresh paneer. Once soft cut in to cubes and keep soaked until ready to use.
2. In a vessel heat water and when it comes to a boil add the spinach leaves. In couple of minutes the spinach leaves will wilt and shrink in size. Add salt and mix and cook for couple of minutes more. So in all you will cook the spinach for 5-7 mins on medium high. Remove and keep aside (along with the remaining liquid) to cool and then puree it in a blender until smooth. Usually the water remaining in the boiled spinach should be sufficient to puree but if not add some and puree.
3. Now in a heat ghee in a vessel and once hot add the bay leaf and cumin seeds. Once the seeds splutter add the onion and saute till they turn translucent.
4. Next add ginger garlic green chillies and saute till raw garlic smell disappears and onions are light brown.
5. Add the tomatoes, salt and turmeric powder. Mix well. Cover and cook till tomatoes are soft.
6. Now add all the spices like red chilli , cumin seeds, coriander, dry mango and garam masala. Crush the fenugreek leaves between your palms and then add it to the gravy. Mix well and cook for about 2 mins stirring intermittently. (If you like a smoother gravy you can puree this masala before adding the paneer and spinach puree but this step is optional.)
7. Add paneer cubes and gently mix so that all the masala is well incorporated with the paneer. Cover and cook for 2 mins.
8. Finally add the spinach puree and give it a good stir. Cook for about a minute or two and Palak paneer is ready! Serve with Basmati rice and/or Roti.

Journal

• Recipe originally from Olga. Delicious!
• 2023-07-15: Made with Maria and Adrian when Adrian came to Chicago for a weekend right after we moved into 1000 S Clark. Good with yogurt, but for some reason didn't seem as flavorful as the first few times.
• 2023-12-10: Made for lunches. Used 400g of paneer and 18 oz of spinach because those are the quantities I could buy.