Palak Paneer/Cottage Cheese In Spinach Gravy

Palak Paneer / Cottage Cheese in Spinach Gravy

India is one of the few countries in the world that can boast of people from different backgrounds and different religions living together and enjoying and celebrating festivals of each other with the same enthusiasm as they celebrate their own. These different religions provide India with a lot of different festivals that are celebrated all year long.   In fact India is a subcontinent of nationalities., with a wide variety of food that ranges from vegetarian to non- vegetarian.  It would take a lifetime to learn about the different cuisines in India.

Every now and then I get a request to teach a particular recipe from the general public. And this particular class was for a group of teachers bidding adieu to a loved colleague and friend. I really enjoyed their company and it also helped me to hone my cooking skills with a recipe I had practically forgotten about. Palak Paneer is a recipe that I have always loved and not made for some time.

Ingredients For Palak Paneer/ Cottage Cheese in Spinach Gravy

4 bunches palak ( about ½ kg ) frozen spinach

1 medium tomato

5 garlic cloves crushed

1 inch ginger crushed

1 green chilli

1 tbsp ghee/ oil

1 large onion, minced

1/2 cup water, as required

1/2 tsp garam masala

1/4 tsp haldi ( turmeric powder)

1/4 tsp chili powder

salt, to taste; 2 tbsp evaporated milk

400gms paneer, cubed

1 tbsp methi leaves ( fenugreek leaves) for garnish

a squish of lemon juice

½ tsp sugar

2 cloves

2 cardamoms

1 inch cinnamon

Method For Palak Paneer/Cottage Cheese In Spinach Gravy

Blanch palak in boiling water for 3 minutes ( use only the leaves) if using fresh palak.

Thaw and puree the frozen palak in a blender along with tomato, 3 cloves of garlic, ginger and green chili. Keep aside.

Heat oil on medium heat in a large pan. Add the spices and  remaining garlic and stir fry for a  few minutes till golden brown and spices are aromatic..  Add the minced onions. Fry till transparent and glazed. Add in the palak and gently mix. Add water according to how thick or thin you want the gravy to be. Cover  and cook 10 minutes.  Stir frequently to avoid sticking at the bottom.  When the palak is cooked, add garam masala, turmeric powder, sugar, chilli powder and salt. Mix and cook for 1 minute or two. Add the paneer and simmer for 3-4 minutes.

Switch off the flame. Add lemon juice,  methi leaves and mix. Garnish with evaporated milk and serve hot with Naan and Turmeric Pulav.

To Attend My Healthy Cooking Class & Food Tours CLICK HERE

This slideshow requires JavaScript.

For A Customised Class Fill In This Form And Submit