Tuesday, February 9, 2010
Palak Paneer (Cottage Cheese cooked in Spinach Curry)
A perfect entree to be served with Hot Naans, Paranthas or Rotis. I make Palak Paneer quite often because not only it is delicious; but a good source of iron & protein and one of my husband's favorite!
Here is the recipe for you all. This recipe serves 4. ( Printable view of recipe)
2 Spinach bunches- Stems separated and Washed thoroughly. ( Or you can get the packed ones that are cut and pre-washed)
450 gm Paneer/Cottage Cheese ( Cut into 1/2 inch thick cubes)
1 Large Onion
2 Medium Tomatoes
1 Tbsp Chopped Ginger
2 Green Chillies
1 tsp- Cumin Seeds
1 pinch Asfoetida
1 Tsp Turmeric Powder
3/4th tsp Garam Masala
3 Tbsp Oil
2 Tbsp Fresh cream or Butter
Salt and Red Chilli Powder to Taste
1. Boil the washed Spinach in a Presurre Cooker with some water. Just boil it until it whistles twice and switch off the flame.
2. Open the pressure cooker and strain the water. Let the spinach cool down for a while.
3. Once the spinach cools down, put it in the mixer and grind it into fine paste along with the green chillies.
4. Heat oil in a pan. Add Asfoetida and cumin seeds. When cumin seeds begin to change colour, add chopped ginger and sauté for 30 seconds.
5. Add the chopped onions and saute until it changes color to golden brown.
6. Add the chopped tomatoes and saute till the tomatoes becomes tender and soft.
7. Add all the spices/masalas at this point and mix well. If the masala is too dry, add a tbsp of water and stir it and let it cook for a 3-4 minutes.
8. Add the Spinach puree now and stir.
9. Check for seasoning and add water if required.
10. Let it cook on medium low for 8-10 minutes.
11. Add Paneer/Cottage Cheese at this point and stir well. Let it cook more for 8-10 more minutes on medium low flame. ( Stir in between).
12. Add Cream/Butter and stir. Cook for 1 more minute.
SERVE HOT with Naan, Parantha or Roti.