Palak Paneer

 

Ingredients

Spinach (fresh green ones) – a big bunch
Paneer/Tofu – 10 to 15 cubes
Tomato – 2 medium ones or a big one
Green chillies – 4-6 nos based on your heat level
Onion – 1 small – chopped finely into small pieces
Garlic – 3-4 pods
Ginger- 1 to 2 inch piece
Cilantro –  a handful paste
Dhania-jeera (coriander-cumin) powder – 1 tsp
Almonds – a tablespoon or a handful
Salt – to taste.

Method

First prepare the spinach- wash the spinach, cut or tear them into big pieces. Heat a little bit of water in a wide skillet. Then add the spinach. Saute until the leaves are wilted. Turn off the heat. Wait few minutes to cool. Add them to a blender and also a pinch of salt – blend to smooth paste. (Alternatively , you can also heat a bit of oil and add green chillies and spinach and puree it when spinach is wilted and cooled. Adding green chillies to spinach puree is very important step; it gives punch to bland spinach).

Blanch the tomatoes- Boil tomato in hot water till the skin break down, Put immediately in cold water for a minute, remove the skin, mash the tomato to a pulp.

Soak almonds for a few hours in hotwater and puree them or if using cashews- Roast cashews lightly, make fine powder of them.

Paneer/Tofu- Lightly saute paneer/tofu cubes in one teaspoon of ghee till they are golden brown. (This is optional, you can add paneer/tofu cubes just as they are.)

Add one teaspoon of ghee or oil to a wide skillet. When it is hot, fry the onions till translucent. Add ginger-garlic-cilantro paste(or finely minced pieces) and dhania-jeera powder, mix them and saute for 2 to 3 minutes.

Now add pureed spinach, tomato and almond paste(or cashew powder) along with a pinch of turmeric and salt to taste. Mix thoroughly and add water if needed. Do not dilute the curry too much. It should not be watery.

Cook it covered on low flame for about 5 to 10 minutes. Just before turning off the heat, add the paneer/tofu cubes. Mix them with the spinach (palak). Let simmer for 2 or 3 minutes and then turn off the heat. Serve the curry hot with chapatis (rotis) or with rice.

 

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