Palak Paneer is a very common Indian side dish. It is a beautiful combination of Paneer (Indian Cottage cheese) in a creamy spinach sauce. You can make it in a million different ways but apparently I like the 'Non-fried Paneer' version.
1/2 Cup - Onion, chopped
4 cloves - Garlic
1/2 inch - Ginger
3/4 Teaspoon - Red Chilly Powder
1/2 Teaspoon - Jeera powder / Cumin Powder
1/8 Teaspoon - Turmeric powder1/4 Cup - Tomato, chopped
2.2Lbs / 1Kg - Fresh Spinach
7 oz (200gm) - Paneer / Indian Cottage Cheese, cubed
1 1/2 Cup - Whole Milk (more if needed)1/4 Teaspoon - Dry Mint leaves
2 Tablespoon - Dry Kasoori Methi leaves
1/2 Teaspoon - Chat Masala
Juice of 1/2 Lime
Salt to taste
Oil or Ghee
- Heat the oil in a pan and add garlic, ginger and onions.
- Saute until the onions are translucent.
- Add chilly powder, jeera powder and turmeric powder. Saute for 1-2 minutes and add tomatoes.
- Add spinach and saute for 8-10 minutes or until almost all the water has been absorbed. Make sure that you don't overcook the spinach otherwise you might loose the green color.
- Transfer this mixture into a blender after cooling.
- Add milk and blend it into a fine paste. If you find the sauce too thick add more milk to achieve the desired consistency
- Empty the contents from the blender into the same pan and season with salt
- Add chat masala and paneer.
- Crush the Methi and Mint leaves between your palms and add it to the pan. Cook for 5 mins.
- Remove from heat and add the lime juice.
- If using frozen spinach, thaw the frozen spinach and squeeze excess water out.
- Add more paneer if you like
- Do not overcook the spinach otherwise you might loose the green color.
- If you find the sauce too thick add more milk to achieve the desired consistency
- If you prefer fired paneer, you can fry the paneer before adding it to the spinach gravy.
- Serve it with Rice, Naan or Roti.