Palak Paneer

An Indian classic, palak paneer, is paneer (cottage cheese) cubes in a gravy made from palak(spinach). Easy to make and tastes incredible with chapati, fried rice etc. A thick version of this curry is also used between a roll of dosa to make the palak paneer dosa. This recipe is from a Sanjeev Kapoor book and came out really well.

 Palak soaked in warm water for a few mins so that it cook slightly for the gravy.

Spinach and green chillies need to be ground to paste for the gravy.

Paneer/Cottage cheese cubes in palak gravy.

Ingredients

• Spinach: 2 large bunches
• Paneer/Cottage cheese: 200 grams
• Green chillies; 2-3
• Garlic: 6-7 cloves
• Oil: 3 tbsp
• Cumin seeds: 1/2 tsp
• Salt
• Lemon Juice: 1 tsp
• Fresh Cream: 4 tbsp

Method

• Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water.
• Remove stems, wash and roughly chop green chillies.
• Grind spinach into a fine paste along with the green chillies
• Dice the paneer into one inch cubes
• Peel, wash and chop the garlic
• Heat oil in a pan. Add cumin seeds.
• When the begin to change color add the chopped garlic and saute for a minute.
• Add the spinach puree and stir
• Add some water if required
• When the gravy comes to a boil add the paneer and stir well
• Add salt to taste
• Cook for a few minutes
• Add the lemon juice
• Turn of the flame. Add the fresh cream on top and serve hot.