Cottage Cheese in thick Spinach gravy (Palak Paneer)

Hello Everybody !!

Today is Friday 😀 Hope you have a lovely weekend ahead.

Since you all know I have got a new blender-mixer-grinder machine last month, I thought of trying a new cottage cheese recipe using it. I wanted to try it for long since it is one of the most delicious veg recipe. Comparatively a less spicy yet yummy preparation ideal for children / people who do not like much spice. The dish is also packed with the goodness of nutritious spinach.

You can also use tofu instead of cottage cheese, the taste of the dish will remain almost same.

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Lets get started !!

Cooking Time : 15minutes

Ingredients :

  • Spinach Leaves – 200 to 250 grams, use tender part of the stem only and the leaves
  • Cottage Cheese (Paneer) – 250 grams, cut into small cubes
  • Plain Butter – 2 tablespoon (You can also use clarified butter i.e. desi ghee)
  • Ginger Garlic crushed / paste – 1 tablespoon
  • Garlic Cloves – 2. roughly chopped
  • Onion – 1 medium, finely chopped
  • Tomato – 1 medium, finely chopped
  • Ginger Julienned – 6 to 8 juliennes (for garnish)
  • Cumin seeds – 1/2 teaspoon
  • Dry Bay Leaf – 1
  • Green / Red Chillies – 4, 2 roughly chopped and 2 cut lengthwise into half (for garnish)
  • Turmeric Powder – 1 teaspoon
  • Red chilli powder – 1/2 teaspoon (optional)
  • Salt – as per taste
  • Lemon zest – 1/2 teaspoon (scrape the outer part of a lemon to prepare the zest. Try to use Kaffir Lime i.e. Gondhoraj Lebu for best flavor)
  • Garam Masala Powder – 1/2 teaspoon
  • Refined Vegetable Oil – 4 tablespoon
  • Ice cubes – 6 to 8

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Recipe :

  1. Wash the spinach well. Now boil 3 cups of water in a sauce pan. Add few pinches of salt. Put the spinach inside the water. Stir so that everything is immersed well. Cover the sauce pan with a lid. Let the spinach blanch for 3 to 4 minutes.
  2. Take a big bowl. Add 3 cups of water and the ice cubes. Now strain the spinach out from the hot water and immediately place them in the ice bath. This way the green color of spinach is retained. Let it rest in the ice bath for 2 to 3 minutes.
  3. Strain the spinach out and place it in a blender. Add 2 roughly chopped garlic cloves and 2 chopped green / red chillies. Make a smooth spinach puree. (No need to add water in the blender)
  4. Now take a wok. Add refined oil. Let it heat up. Add melted butter and wait for few seconds. (Do not let the butter turn brown)
  5. Add the cottage cheese (paneer) cubes and slightly fry them. They should just start turning golden. Turn the flame off and take them out in a plate. (Do not fry the paneer cubes much, they will lose the softness. You can also skip this step)
  6. Now in the same oil, add cumin seeds. When they start to crackle add bay leaf.
  7. Add onions. Stir for 2 minutes until they turn translucent.
  8. Next add ginger garlic crushed / paste. Mix and stir for another minute.
  9. Add tomatoes. Mix and stir until the tomatoes become soft and mushy.
  10. Now add the spinach puree. Mix everything well.
  11. Add turmeric powder, red chilli powder, garam masala powder and salt. Mix well.
  12. Next add 1 cup warm water. Mix and cover the wok with a lid. Let it cook for about 4 to 5 minutes. Stir occasionally. (If you have not fried the paneer cubes, you can add them after 1 minute and let them cook along with the spinach puree)
  13. If you are using slightly fried paneer cubes, wait until the spinach gravy thickens up. Add the paneer cubes when the gravy is almost done. Mix well and let them cook for 2 minutes.
  14. When the cottage cheese cubes are cooked and mixed with the gravy, turn the flame off.
  15. Add lemon zest and mix with the gravy.
  16. Garnish with ginger julienne, red/green chillies and a dollop of butter on top.

Serve Cottage Cheese in thick Spinach gravy (Palak Paneer) hot with nun, roti, kulcha or veg fried rice.

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