Before the season changes and leafy vegetables are out of season, try and make it - is my current philosophy. No other season gives better leafy vegetables than the current one, so try and get your fix of greens now. Today's recipe is the very popular Palak Paneer or Spinach and Cottage Cheese. It is the most often, ordered dish in restaurants and made at home. Palak Paneer is best served and eaten with chapati, roti or parathas.
Spinach / Palak - 500 gms
Cottage cheese / Paneer - 250 gms
Onion - 1, medium sized
Tomato - 1, small sized
Green chilli - 1
Turmeric pwd - 1/2 tsp
Clove / Lavang - 1
Bay leaf - 1
Black cumin / Shahjeera - 1 tsp
Cream - 1 tsp (optional)
Oil - 1 tbsp
Butter - 1 tbsp
Chop the onion and tomato very finely and slit the green chilli.
Wash the spinach carefully and put in a colander to drain. Grind the spinach to a paste in a blender and keep aside. Cut the paneer into 1 inch cubes and keep aside else lightly fry it till light golden. I prefer not to fry it and like to use it as is.
Heat a deep pan and add the oil and butter in it. When it is hot add the bay leaf, clove and black cumin seeds. Saute a couple of times and then add the finely chopped onions and continue sauteeing till onions turn light golden. To this add finely chopped tomato and green chilli and saute till tomato softens. Add the turmeric powder and salt and mix well. To this, add the spinach paste and mix well and cover and let it cook. After about 8 to 10 minutes, uncover, stir a few times and check if the raw taste of spinach has gone. Check for seasoning and adjust if salt is required. Add the paneer pieces and mix well. Cook for a couple of minutes and take off the heat. When ready to serve the Palak Paneer take it out into a bowl and top with cream. Serve Palak Paneer with roti or paratha.
My Palak Paneer goes to - North East West Indian Cooking hosted by Anu.
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