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.
- 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.
About the Author: This recipe has been shared by Chef Reetu Uday Kugaji who believes that food that she cooks should touch heart and soul of the person and she dedicates all her success to her Angel Mother.
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