Monday, July 12, 2010
Palak Paneer is as much a part of North India as Sambar is in my kitchen; as anything to do with coconut and fruits in Suja's kitchen; as anything to do with sugar in Gaouri's kitchen and as anything to do with fruit juices in Kiran's kitchen :)
Even though its extremely easy and all the ingredients are easily available to make Palak Paneer, we South Indian's shy away from making it at home. And when we see in restaurant's menu we order it the first thing as starters or gravy with roti. Well, here is my attempt of making palak Paneer. It actually tastes really good. Try it out. Serves 4 and it takes about 20 minutes from start to finish.
Spinach: 1 big bunch
Paneer (unaged cheese): 300 grams cut into small cubes
Green Chilies: 2 large or 4 small
Cumin: 1 tbsp
garlic: 5 cloves
Sour/fresh cream: 3 tbsp
salt and oil to taste
Wash the spinach thoroughly and immerse them in boiling water for 3 minutes. Remove from heat and run the cold water over the spinach. Wet grind spinach and green chilies and keep them aside.
Cut paneer into small cubes. Heat oil in a pan and add cumin seeds followed thinly sliced garlic. Stir garlic for about a minute not letting it burn. Now add spinach puree and salt and bring this to a boil.
After it boils, check for salt and make sure that the raw taste of spinach is gone. Now add paneer and simmer for another 5 minutes. Then switch off the heat and add 2-3 tbsp of sour/fresh cream. that's all!