Jun 3, 2012

Palak Paneer (Spinach in cottage cheese)

Its terribly hot in Kuwait, right now the temperatures are soared up to 45deg phew! The leafy vegetables available are not so good in this season but have no choice we have to just search for the best of the slot and go for it. I picked up 2 bunches and saw some Paneer so instantly taught of making the most comfort recipe of Palak Paneer. This is the way I make it.

Palak (Spinach) - 1 bunch - blanched and pureed
Paneer -  approximately 250gm
ginger garlic paste - 2 tsp
green chilli - 1 or 2
onion - 1 medium - chopped
tomato - 1 medium - blanched
garam masala powder - 1 tsp
red chilli powder - 1 tsp
turmeric- 1/2 tsp
kasoori methi - 1/2 tsp
cream - 2 tbs
oil or butter - tempering
salt - to taste

Grind tomato and green chilli together to a fine paste.
Heat oil in a kadhai add the Paneer and shallow fry until they turn light brown sprinkle some salt and keep aside. Now heat some more oil in the same kadhai add onions along with ginger garlic paste cook until the raw smell vanishes now add turmeric and red chilli powder cook for a minute now add the tomato paste coo until the tomato changes its color now add the pureed Palak,salt and water if required and cook for 2 to 3 minutes now add the Paneer along with crushed kasoori methi and cream cook on a low flame sprinkle some garam masala powder cook for another 2 to 3 minutes and switch off the flame cover until served. The yummy creamy green gravy is ready to go with lachha paratha or steamed rice.

Tips: If you want to make it more rich then add almond and cashew paste.