Palak paneer, Indian cottage cheese in spinach gravy is a healthy recipe, best served with garlic naan or roti.
Paneer, an Indian cheese, is a good source of protein, vitamin B12 and calcium. It is most popularly used in north Indian cooking and is a favorite in every Indian restaurant.
Making paneer at home from scratch is an easy process and does not require any fancy ingredients. Check out the step-by-step recipe for homemade paneer in 30 minutes in Li’l Vienna’s blog, where she shares the recipe with images for every step. You can also buy paneer from an Indian grocery store in the frozen foods aisle.
For this recipe, you first need to blanch spinach in hot boiling water for 2 minutes. And then make a coarse puree of it along with onion, tomato, and other spices. It is best to use an immersion blender and leave a bit of texture in the curry. Also, use very little water in the dish, as it tends to thin the gravy and water starts releasing when it has cooled.
For more paneer recipes, visit paneer jalfrezi post on my blog.
Some people like to shallow fry the paneer and then add it into the dish. I prefer to use paneer just like that. Just soak it in warm water while you are preparing the gravy. It makes the paneer very soft.
If you want to get the creamy texture like that of restaurant, you can use 1-2 tablespoons of cream. Since I do not use cream in my everyday dishes, my trick is to use a tablespoon of plain yogurt. Alternatively, grind 2 or 3 cubes of paneer while blending the spinach mixture.
Enjoy this healthy dish with your family and your kids are bound to love it like my one year old. Serve it with any Indian flatbread like naan, roti or chapati.
200 grams paneer or Indian cottage cheese, cut in 1/2 inch cubes
1 tablespoon olive oil
1 small onion, sliced
1/2 tablespoon ginger, finely chopped
5-6 garlic cloves, finely chopped
1 tomato, chopped
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon salt or as needed
1 tablespoon plain or greek yogurt
2 cups blanched spinach
1 teaspoon garam masala powder
- Soak paneer in warm water
- In a deep wide pan, heat olive oil on medium heat. Add onion, ginger, and garlic and saute until onions have turned translucent. This step could take about 5 minutes.
- Add tomatoes, salt and spices, turmeric, chilli and coriander powder. Saute until tomatoes have moistened.
- Add the blanched spinach and saute for a minute more.
- Let the mixture cool for a while and then pulse it a few times in blender or use an immersion blender to create a coarse puree. Add 2-3 tablespoon of water only if needed.
- Once pureed, add yogurt and cook on medium heat uncovered till you see oil on the edges of gravy.
- Add 1/4 cup of water or more as necessary and simmer for 2-3 minutes.
- Add garam masala powder and paneer cubes and mix well. Cook for 3-4 minutes and serve with naan or roti or rice.