Wednesday, June 27, 2012

Cottage Cheese in Spinach Gravy.....

We seem to have purchased some kind of magical spinach from the SAMS store. I used it twice to make vegetables like patal bhaji/curry...I tried palak pakoras,made palak parathas.. still it hasn’t got over. It’s as if everytime I keep it in the fridge, it increases in quantity. Now, I am a big palak fan. But, I can’t eat it everyday. Then, there’s the dread that if I neglect it, it will wilt and die. Yesterday, in another futile event to use up the spinach, I made palak paneer. It turned out very good, but the mission remained unaccomplished.

As my entry for Spotlight:Curries/Gravies...hosted by Chandrani and Indrani.. I am sending this curry / vegetable / gravy that’s a beautiful medley to two of my favorite foods. Palak and Paneer join hands to create Palak Paneer....

This recipe has been adapted from sanjeev kapoor khazana..a youtube video...Believe me it tasted perfect as in restaurant...My hubby said "Now no need to order palak paneer in restaurant as you have mastered in it" Thanks for the video....

Here we go with its preparation...This can be also referred as spinach delight, palak bahar etc.


2/3 tbsp of Oil
1 tsp cumin seeds
20-30 Garlic pods
4/5 green chillies
2 medium onions chopped giving straight cut like one which we chop for bhaji's
1/2 cup curd or dahi and 1/2 cup whipped cream
1 tbsp of coriander powder
1/2 tsp of turmeric powder
salt as per your taste
black salt if available a generous pinch
250 gms of paneer cubed one...
2 big cups of boiled spinach
1 big tbsp of coriander leaves paste
1/2 lemon's juice

1.Boil palak or else deep leaves in boiling water for 2 mins and immediately rinse palak under cold running water.This method is called refreshing of palak.This helps retaining of green color of palak.
2.Now place this in blender or grinder and make its smooth paste.
3.Also make paste of coriander leaves and keep aside.
4.Now heat oil in pan,add cumin seeds,allow it to turn bit brown then add finely chopped garlic pieces.Dont make paste of garlic.
5.Add finely chopped green chilles and saute it for few seconds.
6.Now add chopped onion strings and fry till it becomes translucent meaning lose their original structure and become crunchy fussy and golden brown.
7.Add 1/2 cup curd and mix it nicely.
8.Now start adding spices to it...say coriander powder,turmeric powder and salt as per your requirement.
Black salt enhances taste so try adding it.Allow it to simmer on low flame
9.Meanwhile cut paneer in to desired cubes.
10.Add spinach puree followed by coriander leaves paste.
11.Mix it thoroughly and add paneer cubes to it.
12.On top of it add lemon juice which helps in digestion a lot.
13.Garnish with whipped cream and grated paneer .

Your palak paneer is ready to serve with either naan.fulka, plain paratha, Malaysian paratha or kulcha

Note:Serve hot.Addition of coriander paste makes this recipe different from other one!
Add chopped garlic pods which enhances taste..add it in greater quantity it tastes awesome,,,dont grind it in mixie...addition of black salt makes it also try adding lemon juice at the end in all green leafy veggies including not only tastes better but aids in digestion...some believe that addition of acid to greens makes it unacceptable for consumption but believe me it is not so!

1 comment:

  1. Palak paneer looks creamy and yummy. Perfectly done. Thanks for linking my event.

    Cuisine Delights
    My Monthly Event - spotlight:Curries/Gravies".