Palak Paneer (spinach and cheese) was my first preference when visiting a Punjabi dhaba (restaurant). I am always on the lookout for a good dhaba to explore the amazing food they offer, which any day is preferred over fancy restaurant food. In a typical dhaba, food is usually served on steel plates and the thali includes a delicious collection of foods served with raw onions and whole green chillies (which I never dared to chew on).
This North Indian dish is rich in protein, iron, and tastes great when eaten with fresh naan or roti. It looks so tempting with its creamy spinach green contrasting with the pure white paneer.
Paneer is made by adding lemon juice to hot milk. While the milk boils, she adds lemon juice and waits until the curds separate from the whey. The curd is then drained and excess water squeezed out, the resulting product is Paneer. To make your life much simpler, you can go to any grocery store in India and buy ready-made paneer.
Ingredients (3-4 servings)
- Spinach (palak) –1 large bunch or large package
- paneer – 200 grams
- Onions – 2 (coarsely chopped)
- Tomato–1 (large)
- Ginger-garlic paste: 1/2 tablespoon
- Green chillies–5-6
- Sour cream–1 large spoon
- Clove–3-4 (powder)
- Cumin (Jeera) powder – 1 teaspoon
- Oil-1/4 cup
prescription
Paneer – If you are using frozen paneer, take it out and keep it at room temperature for 3-4 hours before cooking or you can thaw it. Take oil in a thick medium sized tawa (flat pan) and put very little oil in it. Add paneer cubes and fry until golden brown. Sprinkle some salt on it and set it aside.
Sauce: Steam the spinach (palak) in a steamer or pan for about 5-6 minutes. To steam in a pan, slice the palak and add a tablespoon of water and cover for 5-6 minutes. Take the spinach, onions, tomatoes, ginger and garlic, chillies and make a fine paste in a blender.
Take a non-stick frying pan and pour oil into it and heat over medium heat. Add jeera powder, cloves, turmeric and sauté for a few seconds. Now add the puree paste, keep stirring it as it tends to flutter. Partially cover the pan for about 7-8 minutes, stirring occasionally. Add a little water if gravity is too thick. Add salt and a pinch of sugar. Add the sour cream, mix gently and add the paneer. Cook for 5-6 minutes before removing from the stove. Serve with roti or chapati.
Note: You can grill the whole paneer by simply placing the slab of paneer on the tava and grilling it on both sides until golden brown. Cut into small pieces when cool.
