Palak Paneer Recipe
Blanched fresh spinach puree cooked with mild Indian spices, home made and pan seared cottage cheese, sprinkled with chili oil and Punjabi garam masala. This is a heavenly delicacy of Punjab and no occasion completes if Palak Paneer is not part of it - says Chef Reetu Uday Kugaji.
- 10 cup Spinach chopped, discard the stems - 4 small bunches
- 1 ½ cup Cottage cheese paneer cut into 1/2 inch cubes
- 1 ½ tbsp Oil
- ½ tsp Cumin seeds
- ¾ cup Onion finely chopped
- 5 cloves Garlic grated
- 1 inch Ginger grated
- 2 Green chili finely chopped
- ½ cup Tomato puree
- Salt to taste
- ¾ tbsp Lemon juice
- 2 tbsp Fresh cream
- 1 ½ tbsp Water as required
For the Sprinkling
- 01 tsp Chili Oil
- 01 tsp Garam masala (punjabi)
For the Garnishing
- 2 tsp Fresh Cream optional
- Blanch the spinach in a deep pan of boiling water for 03 minutes.
- Drain, refresh /wash with cold water and keep aside to cool for some time.
- Blend in a mixer to a smooth puree and keep aside.
- Heat the oil in a non-stick kadhai, add the cumin seeds, let it crackle, add the onions and sauté on a medium flame till they turn translucent.
- Add the garlic, ginger, green chilies and sauté on a medium flame for 2 minutes.
- Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously.
- Add the spinach puree and 1 ½ tbsp. of water, mix well and cook on a medium flame for 03 minutes. Add paneer cubes.
- Add the salt, Punjabi garam masala . Cook on a medium flame for another 02 minutes.
- Remove from the flame.
- Sprinkle lemon juice, stir very lightly to avoid paneer cubes from breaking.
- Add fresh cream and mix well.
- Serve hot sprinkled with Chili Oil.
- Spinach is blanched uncovered as green vegetables have volatile acids which should be allowed to escape or else the green vegetables lose their color (become dull in color) and tend to become bitter in taste. These acids need to escape hence spinach is blanched and cooked uncovered.
- Blanching of spinach: Blanching is cooking technique in which food is briefly immersed in boiling water. Vegetables such as spinach are often blanched in order to enhance their natural green color. Blanched vegetables are typically plunged into an ice water bath after blanching in order to halt the cooking process.
- Refreshing of blanched spinach under cold water is done in order to stop/halt the cooking process in order to preserve the color the spinach.
- Paneer cubes may be deep-fried and steeped in salted lukewarm water to remove excess of oil and to make the paneer soft n spongy. In that case, the quantity of oil will increase, as required for deep frying.
Works as Speciality Chef with Percept Knorigin, Cinecurry, Chefsutra and as a Food Author with Pioneerchef, Theurbanspice, Pinksworth, Tanyamunshi, Mangobunch, Plattershare, Womenplanet.
Website: Chefreetuudaykugaji, Facebook: Food For Thought, Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji
Also see – Pokemon Palak Paneer
Calories: 226 kcal | Carbohydrates: 15 g | Protein: 12 g | Fat: 14 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 0.02 g | Cholesterol: 25 mg | Sodium: 397 mg | Potassium: 727 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 7461 IU | Vitamin C: 32 mg | Calcium: 169 mg | Iron: 3 mg
Chef Reetu Uday Kugaji Visit Profile / Website
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My favorite curry…