Palak Paneer

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Palak is one of the most popular Indian dishes. It is often confused for saag. Palak is spinach, saag is usually a mixture of spinach and mustard greens. Palak is found with paneer, or any type of meat. Except I have never seen it with fish, although I am sure it can be done. Probably would be a little weird, though. Here is one of the ways I make palak paneer. It is quite a nice dish, and is a nice alternative to a curry type sauce.

Ingredients:

  • 1 bag spinach
  • paneer, cubed
  • 1 large tomato, chopped
  • 1 onion, chopped
  • 1 green chili, chopped
  • 1 red chili, broken
  • 2 tsp ginger garlic paste
  • 1/2 tsp cumin seeds
  • 3 cloves
  • 1, 1 inch cinnamon stick
  • 3 green cardamoms
  • 1 tbsp kasoori methi
  • 1/2 tsp turmeric
  • 1/4 tsp garam masala
  • 1/2 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 2 tbsp oil
  • salt, to taste
  • 1 tsp butter

To Make:

Add oil to a pan, once hot add cinnamon, cloves, cardamom, red chili, and cumin seeds. When it starts to smell and when the cumin seeds pop, add onions. Cook till golden brown. Add turmeric and stir, then add ginger garlic paste. Cook till the raw smell goes away. Add the tomatoes and green chilis. Cook till tomatoes are soft. Add the spinach, and cook for a few minutes. Add to a blender and puree.

Add butter to pan, once melted add spinach mixture. Add the rest of the spices and simmer for 10 minutes. Add paneer and cook for another 4-5 minutes.

Serve with rice or naan or chapatis.

*Another method is to boil the spinach first, then puree. Add spinach to cooked masala, then add the spices.

*Restaurants typically put a dash of cream in this dish, although we usually do not add cream.

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2 responses to “Palak Paneer

  1. Well, you could always make it with tofu. Actually we have made it with firm herb tofu. Couldn’t really tell that much of a difference. And the kasoori kinda gives it a buttery taste, so you wouldn’t really need butter and it would still taste great! =)

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