Monday, July 12, 2010

Palak Paneer


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.

Ingredients:
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

Method:
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!

22 comments:

  1. hi madhu ,
    palak paneer is my favorite ...ur's looks awesome n delicious...very rich green in color ...very tempting presentation dear..well explained

    ReplyDelete
  2. Madhu,

    Hope you are feeling better now,how about the good news.Did you try the cantaloupe juice?

    Thank you for mentioning my name along with the fruit juices in my kitchen.

    What you mentioned is very true,somehow we South Indians shy away to make lot of North Indian dishes even when we know how to make them.

    This palak paneer looks super delicious.

    ReplyDelete
  3. Very nice attempt you have taken dear.It looks so greeny in colour.Perfect

    ReplyDelete
  4. Usually I blanch the spinach , then puree and then add. Will try your version of 1st making a spinach puree with green chillies , next time. Nice green color. I love palak paneer with jeera rice... Yummy lookin dish here :)

    ReplyDelete
  5. woww i gotta try this one..looks yuumy :)... hi madhu..this is neethu here :)..i stumbled upon ur blog thru another blogger......i would love to follow u :)...do drop by when u get time in my tiny world of recipes @
    http://neetzkitchen.blogspot.com
    I would love to hear ur suggestions and thoughts on mine too..do drop by and let me know :)

    ReplyDelete
  6. Madhu, love your version of palak paneer..very delicious and healthy curry Dear..

    ReplyDelete
  7. Looks delicious Madhu..brilliant color,very tempting..love your version,will try this.
    Thanks for mentioning my name along with fruits and coconut in my kitchen...thanks dear:)

    ReplyDelete
  8. Lovely colour,Too gud presentation dear! very tempting recipe...

    ReplyDelete
  9. @ Satya, yes it looks and tastes great.

    @Rach, yes, usually many blanch the spinach before wet-grinding. I also tried it a few times but some how after keeping on heat the raw smell wouldn't go even after being on flame for 20 minutes if I blanch. So the puree was thickening and I don't like to add water. That's how I ended up keeping the leaves in boiling water for a few minutes. How do you get rid of the raw taste if you blanch?
    Maybe I am doing something wrong...

    ReplyDelete
  10. Subhashini, it looks and tastes yum :)

    Kiran, No good news yet :(
    Well, there are a few fruit places around my work. I went there and asked for cantaloupe juice and asked them to use just some water and ice. I had it and I can confirm that you are 100% right. It gave so much energy after that.

    Neetz, welcome. I am glad you like this space. I will check out your blog right now :)

    Neetu Baa, welcome. Thank you for the compliment :)

    Suja and permalatha, thanks both of you. Glad you like it.

    ReplyDelete
  11. love the color..looks so yummy!!!

    ReplyDelete
  12. Tell me how did you manage to get such a gorgeous zed colour? Mine always turn a little blackish. will try your creamy dish next time I make some paneer at home.
    between as for the sweet and sour fish in my blog you can substitute it with prawn.

    ReplyDelete
  13. Love that green color, looks delicious and healthy dear...

    http://treatntrick.blogspot.com

    ReplyDelete
  14. Thanks Sarah.

    @ Sayantani, the trick is not to add water at all while its on flame. What I do is add about 1/2 cup while grinding the spinach with green Chili. After you grind it, don't add any more water. After the puree thickens a bit, switch off the stove and add cream. That will give you the real green color.

    ReplyDelete
  15. wow....wat a healthy n lovely recipe...nice presentation dear.

    ReplyDelete
  16. @palatable...for some reason when ever I open you blog it's triggering a virus threat report...not sure why. I will try looking you from home this evening. I miss your recipes?!

    Jay, thanks dear.

    ReplyDelete
  17. nice presentation..love paneer dishes..thanks for sharing!!

    ReplyDelete
  18. Hi Madhu, thanks for dropping by my II blog Kitchen-Basics and following it. Loved ur space and the recipes, the palak paneer looks gorgeous.
    I post majorly in http://cooking-goodfood.blogspot.com, do check out the space whenever possible.

    ReplyDelete
  19. The palak panner looks absolutly divine ..... Great recipe with beautiful step by step explanatory clicks .

    - Smita
    http://littlefoodjunction.blogspot.com/

    ReplyDelete
  20. Tried this at home today... came out good ... thanks for sharing ... miss u

    ReplyDelete
  21. Great Attempt , looks delicious.

    ReplyDelete