Palak Paneer

Palak Paneer with Chapathi

Palak paneer is a very popular Indian dish, one that is delicious and good for you at the same time. You can cut back the calories in this dish by switching from whipping cream to sour cream, which has only half the calories  (check the labels though, for there are  seemingly endless variations out there on the aisle) and tastes (almost!) as good or you can also use condensed milk or else cut out the cream altogether (not so recommended!)

The basic onion-tomato sauce or gravy is the same for many of these Indian dishes, the key to getting a good one is in frying the onions properly. It has to be done till the oil starts separating and they get golden brown, its not enough if you fry them till they are translucent, you wont get the same rich taste.

I had seen this way of frying paneer in a Sanjeev Kapoor video, its way more easier than frying them as small pieces and tastes better too!

Ingredients:

Whole spices – 1 tsp jeera, 1 inch piece cinnamon stick, 1-2 bay leaves, 1 star anise , 1 clove, 1 black cardamom

300 gm  paneer

2 medium onions

7-9 small cherry tomatoes

300 gm frozen spinach (look for finely chopped and in portions)

1 heaped tbsp kasoori methi

1 tsp ginger garlic paste

3-7 green chili depending on taste

salt, red chilli powder according to taste

1/2  tsp jeera powder

3/4 tsp coriander powder

1/2 tsp garam masala powder

1/4 tsp turmeric powder

2-3 tbsp ghee

200 gm whipping cream

Preparation:

1. Quarter onions and blend them along with the green chili in a blender. Set the paste aside.

2. Puree´the tomatoes in the blender. Set aside.

3. Thaw the frozen spinach. You can give optionally (since it is already finely chopped) gives this a whirl in the blender but do not blend it for a long time, it makes the spinach slimy later on.

4. Cut the paneer slab lengthwise. Heat ghee or butter in a non-stick frying pan and place the slab on the pan. Sprinkle a bit of salt and red chili powder. After one side is golden brown, turn the slab and fry on the other side, again sprinkling some salt and red chili powder. (Great to offer some of this to children at this point of time)

Procedure:

1. Heat ghee in a heavy-bottomed vessel. Add the whole spices and fry for a few seconds till they release their aromas. Add the onion and green chili paste. Stir, cover and cook till they are half done. Add ginger garlic paste, cover and cook till the paste is golden brown or till the oil starts separating. (keep stirring in between)

2. Add turmeric powder, give it a stir, add kasoori methi, salt, red chili powder jeera and coriander powder, fry, taking care not to burn anything. Optionally, add a bit of garam masala powder.

3. Add the tomato paste, cover and cook till done (10-15 mins).

4. Add the thawed spinach. Cook for 15 min or till done without covering so as to retain the green color. Adjust seasonings.

5. Add the fried paneer and whipping cream. Simmer on low heat for 5-10 mins.

6. Serve hot with chapathis or nans. Yum!!

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