Description
Our Palak Paneer does not use either cashew paste or cream but indeed focusses on simple vegetal flavor of spinach and earthy cumin seasoning
Ingredients
Scale
- 8 oz baby spinach leave or Spinach leaves without stems
- 1 tsp baking soda
- 1 Tbsp Ghee or Butter
- 1 cup finely chopped onion
- 2 cloves of garlic chopped
- 2 green chilies chopped fine
- 1 tsp cumin
- Ginger julienne of half inch piece of ginger
- salt to taste
- 1 to 2 tsp of one of the ingredients to taste (pomegranate seed powder/chaat masala/black salt/amchur powder/lime juice)
- 8 half inch cubes of paneer
Instructions
- Bring 1 Litre of water to boil on high heat till it comes to a rolling boil
- Set ice in a large bowl with some 2 cups water
- Once water is boiling add the baking soda to the water
- Then add spinach leaves and cook till the color turns to bright vibrant green
- Work quickly and remove spinach to cool in the ice water bowl
- Set a pan on medium heat and add ghee
- Once hot add cumin to crackle and get cumin scented ghee
- Add onion, garlic and green chili and sweat
- Add few teaspoons of water as required and stir and cover every now and then till onions are cooked and tender
- Strain the cooled spinach and puree only add little cold water at a time, just enough to get a pourable smooth puree
- Reduce heat of pan to medium low and add the puree and stir immediately mixing the onion garlic cooked mixture
- Work fast to season with salt and taste
- It will likely need some acid or sour taste to balance the nutty taste of cumin and ghee and the creamy taste of spinach. To brighten up the flavors add 1 tsp of one of the ingredients above and taste and adjust further accordingly
- Finish by adding paneer and cooking further only till paneer goes warm and soft in the pan
- Garnish with half the julienne and mix
- Plate and grate some paneer on top and garnish with remaining ginger julienne
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Entree
- Cuisine: Indian