Something Silky-Palak Paneer

Homemade cheese/paneer in spinach and tomato gravy. Came across lots of different recipes from many wonderful blogs and food websites. I tried two to three times with little bit variations and finally arrived at a perfect taste to suit me. Mostly, the restaurant style accounts for cashew-nut powder and little milk, which makes the dish more silky, but i tried without those two, and it did tasted well.

 

 

PALAK PANEER

• Spinach - 1 bunch fresh or frozen
• Paneer - 10-15 cubes
• Tomato - 1 medium
• Green chili - 1
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1 tsp
• Turmeric Powder - 1/2 tsp
• Oil-2tbsp
• Coriander powder - 1 tbsp
• Garlic cloves -2
• Ginger Garlic paste - 1 tsp
• Garam Masala - a pinch
• Roasted cashew-nut powder - 2 tsp (Optional).

 

Take a pan, add oil, splutter 1/2 tsp cumin seeds, add the whole garlic and green chili. Fry for half a minute. Now add the spinach and cook till tender. Once done, switch off, transfer to a blender and give two or three pulse. Do not grind it to smooth. Set aside.

Drop the tomato in a boiling water. Once the skin is cooked, remove and discard the skin. Grind the tomato along with the coriander leaves and set aside.

Now heat oil in a pan, and shallow fry the paneer cubes, to make it slightly brown on the outer surface. Soak the fried paneer in 1/2 cup warm water to keep it soft and set aside.

Now, use the same pan with oil, splutter the mustard seeds, add onion and fry till tender. Add the ginger garlic paste and fry till the raw smell goes.

Now add the coriander powder, red chili powder, turmeric powder and salt. Fry for 1 minute.

Add the spinach paste and let it simmer for 3-4 minutes. Add the tomato paste along with 1/4 cup of water and cook for 3-4 minutes in medium heat and bring to a smooth consistency. If preferred, you can add cashew-nut powder now along with the paneer cubes and cook for another 1 minute string.

Adjust salt switch off. Sprinkle with garam masala.

Sending this recipe to Healing food event-Spinach  event.