Palak Paneer (Cottage Cheese in Spinach Gravy)

Home Alone... There was a time when I loved to be alone in my home. Just  like the character Kevin in the movie, I always wished to be left alone in my home until my wish came true soon after my marriage. The clock is round and I think I've reached the same old phase of my life when I was left alone with  Noora in the big house of my parents when everyone else left for their second home in abudhabi. I used to sit and talk with my  3 months old baby and started hating loneliness to the core. Now when kids are back to school, I feel the same now; sitting and talking with my Nawal who completed 5 months now. But the only difference is that its just until 3 in the evening. After that its a full flourished home with 3 kids and the BIG-2. and a lively weekend with my parents and sisters who stay just 230kms away from here. 

Palak Paneer is one famous north-indian  gravy which is mildly flavored, delicious and healthy too.  This is one best way to make my kids eat spinach. You can substitute spinach with potatoes( Aloo Palak) or TOFU. I had tried out many recipes of palak paneer; but nothing can beat this simple recipe. The creamy and rich texture of this gravy hit my list since many years and now can't miss having it any single week. Try Palak Paneer with Aloo Paratha.. amazing combo

Ingredients:


Palak/Spinach 1 bunch
Paneer/cottage cheese 15-20 square chunks
cumin seeds 1/4 tsp
onions 2tomato puree or sauce 2tbsp 
garlic 3-5
ginger a small piece
green chilli 3
chilli powder1/2 tbsp
turmeric powder 1/4 tsp
coriander powder 1/2 tbsp
cumin powder1/2 tsp



















Method:

Blanch Palak/Spinach ,cool and make paste of it. That is, add spinach in boiling water and let it boil for 1 to 1 1/2 minutes , then strain it and add in iced water. Let it cool and then make a paste of it. Adding to cooled water help stop the cooking process and protects spinach from over cooking.

Make paste of 1 onion , garlic , ginger & chilli.
.
Heat oil in a pan. Add whole jeera (cumin). when it splutters, add the paste to it..


Fry this in oil till it turns golden brown.


To this add 1 onion (chopped nicely). & fry till the oil leaves the sides of wok.


Add masalas alongwith tomato puree & fry fr 2 minutes. 


Add pureed palak & salt.. simmer for 5-10 mts... Don't overdo your spinach.


Shallow fry paneer in little oil/ghee and add to this gravy.... 


Add 4-5 tbsp of cream before serving...


for spinach paste: 


Remove stems(keep the stems if it s soft), wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste 

for nice green color: 


Don't overcook your spinach and take care that the salt is added last and also never close your lid through the entire process.