Palak Paneer

Wish you all a very Happy New Year. After celebrating joyous Diwali I am back to my routine life and so do all of us. Diwali marks the onset of winter and this season is lovely. 

Vegetable markets have started flooding with greens and I am all awe about them. So, when I bought fresh spinach from market I could not resist making some Palak Paneer for dinner. 

Palak Paneer is mildly spicy sabji and goes best with paratha, tandoori roti or naan. I prefer preparing Palak paneer at home than eating at restaurant. There are so many concerns that go round my mind. 

Spinach leaves grow very close to ground so they need a thorough wash before cooking. I wash them at least 3 to 4 times till all the mud is drained and I am assured of its readiness for cooking. Spinach or Palak in hindi are loaded with good things for every part of our body. Many of us can relate the famous cartoon character 'Popoye' to spinach. 

I come across many people who complain that their palak paneer tasted good but it did not retain that shiny original green colour. So for all those who are in doubt, here is the solution. Always boil palak in an open vessel. Once it is boiled, immediately drain out its water and transfer it to another bowl or plate to cool down. Also add a pinch of sugar to your palak paneer while cooking. Try these tips and you can make your palak paneer appealing. I never use artificial colours unlike many restaurants.

Palak Paneer 

Serves 2-3

Ingredients

500 grams Palak or Spinach leaves

2 - 3 Green Chillies

1/2 inch Ginger

3 -4 cloves of Garlic

1/2 cup Onion (finely chopped)

1 Bay leaf (Tej Patta)

1 Small stick of Cinnamon (Dal Chinni)

1 Green and 1 Black Cardamom

1 + 1/2 tsp Garam masala

1 tbsp Ghee

100 - 150 gms paneer

Salt to taste

Method

• Wash the palak thoroughly and let it boil with some water in an open vessel. Add ginger and chillies to this boiling palak.
• It will take about 10-15 minutes to cook. Keep stirring in regular intervals.
• Once cooked drain all the excess water and transfer the boiled palak to a wide bowl or plate to cool down.
• In a pan heat some ghee and add Cinnamon, cardamom and bay leaf. Then add crushed garlic and finely chopped onion. Saute them for a minute on low flame.
• Grind the palak to fine paste after it has cooled completely. 
• Now mix this palak puree with the onions. 
• Add salt and Garam Masala. If you find that the palak paneer is too thick you can add little water now. Let it boil and simmer for few minutes. Now add diced paneer to it and serve hot.

Try making this sabji at home and share your comments below. They are valuable. Also try making paneer at home. Click here for its recipe.

Till Then, 

Stay Healthy Stay Happy!