As usual, today I was scanning the refrigerator for ingredients to prepare a curry for the lunch. I found some frozen spinach and paneer in the deep freezer. Palak Paneer is what striked my mind and I immediately began to work my way to prepare it.
This is great with Parathas, or even along with rice. This dish can be found on the menu of most North Indian restaurants all over the world. Here, I have used Frozen spinach for my convenience, you can substitute it with equal amount of fresh spinach.
- Frozen/Fresh Chopped Spinach – 500 gms
- Yellow Onion – 1, large, chopped
- Tomato – 2, large, chopped
- Ginger Garlic paste – 1 tbs
- Canola Oil – 4 tbsp
- Green Chilli – 1 tsp, chopped
- Garam masala – 1 tsp
- Salt – 2 tsp
- Red chilli flakes – 1/2 tsp
- Paneer/Cottage cheese – 250 gms, cubed
- Canola Oil for frying paneer
- Light Cream -2 tbsp
- In a pan, add a tablespoon of oil and fry the onions till very light brown.
- Add ginger-garlic paste, and green chilli paste and give it a good stir.
- After 3 minutes add, the chopped tomatoes and the spinach.
- Cover the lid of the pan and let it cook on simmer until the spinach is soft and pasty. Add a little water if needed to make the spinach soft and mushy.
- Cool and grind the above spinach mixture to a paste.
- Heat oil in a heavy bottomed pan and deep fry the cubed paneer/cottage cheese till light browned on all sides. Remove the paneer from the oil into a bowl and keep aside.
- In a another pan pour the remaining oil and add cumin seeds, let them splutter.
- Now add the grinded paste of spinach to the pan, sprinkle in the garam masala and salt. Reduce heat and stir well.
- Add the paneer pieces and gentlymix them into the spinach paste.
- Simmer for 2-3 minutes, and take the pan off the heat. The paneer will soften in the heat.
- Serve hot, swirled with the cream.