“Palak paneer”, a popular vegetarian dish, mainly originated in North India. It is nothing but a thick spinach gravy containing cubes of paneer or cottage cheese.
In my childhood, I generally know only one dish of spinach, called “Palong saker ghanto” which is a dry preparation accompanied with other vegetables like potato, pumpkin, brinjal etc. We Bengalis called spinach as “Palong sak”. It is one of my favourite winter dishes specially when one spoon of “ghee” goes into it. I love the smell of “Ghee” in many a vegetarian dishes. 🙂
One day my mother prepared this “Palak paneer” at our dinner which she learned from one of her colleagues. It turned out great at her first attempt. Now you know I inherit this recipe from her. 🙂
In Europe spinach is available throughout the year. It is no longer a winter vegetable in India as well. “Palak paneer” is a great way out to have spinach in a different facelift. It is also gorgeous enough to prepare for the party at your home as it has a rich green gravy and quite different from regular yellow coloured gravies. 🙂
Ingredients to serve 4 – 5 :
- Paneer or Indian cottage cheese – 200 gm.
- Blanched & purred spinach – 2 cups
- Fresh coriander leaves paste – 1 tbspoon
- Finely chopped garlic – 3 – 4 cloves
- Finely sliced onion – 1 (small)
- Chopped green chillies – 4-5
- Lemon juice – 1 tbspoon
- Cumin seeds – ½ teaspoon
- Coriander powder – 1 tbspoon
- Turmeric powder – ½ teaspoon
- Black salt – ¼ teaspoon
- Plain yogurt – 1 cup
- Fresh cream – 4 tbspoon
- Salt & sugar to taste
- Cooking oil – 3 tbspoon
Cut the paneer or cheese into medium size cubes.
Blanch the spinach (about 2 large bunches) and make a smooth paste out of it.
Heat 3 tbspoon of oil in a wok or kadai over medium heat. Add cumin seeds and let it splutter, add chopped garlic and fry it till light brown. Then add the green chillies and sliced onion and fry until the onion becomes translucent.
Now add yogurt, coriander powder, black salt, turmeric powder and also salt, according to your taste, into it. Let the mixture cook for a while.
Then add the spinach and coriander paste, mix them well and let it boil.
Throw the paneer cubes into the gravy and give it a good stir. Check the salt and add if it is needed. I prefer to add a bit of sugar but that is completely optional. Let it cook for few more minutes till the raw flavour of spinach goes away.
Add the lemon juice and mix well.
At the end add fresh cream into it when the gravy thickens as per your desire.
Now you are ready to serve the delicious Palak Paneer. 🙂
You can serve it with roti, paratha and even with rice & pulao.
- If paneer is not easily available at your place then you can prepare it at home. Follow the instructions in my previous post, Homemade Paneer.
- Instead of using chopped green chillies you can grind it with the spinach.