Palak Paneer is a real popular dish in most desi restaurants. There are many many recipes online on how to make this. Each restaurant has their own “special” palak paneer recipe. I love to experiement in new ways of cooking. I am always on a quest of making a dish healthy and accessible to everyone. Paneer is a home made cottage cheese made from whole cows milk and can be substituted with tofu or store bought fresh cheese. Do try this “different” recipe of mine and give me your precious feedback.
INGREDIENTS FOR 3-4 HUNGRY :
Paneer made out of 2 litres of milk (this is how i make it)
2 cups of chopped spinach (i used my magical scissors)
2 tablespoons of chopped garlic
2 tablespoons of chopped ginger
2 red tomatoes blended with 3-4 green chillies (chillies are optional), i used my bullet
1/2 teaspoon of turmeric powder
2 tablespoons of kasuri methi (dried fenugreek leaves)
salt to taste
2-3 tablespoons of olive oil( or can use butter or ghee)
1/2 cup of chopped coriander leaves
Heat the olive oil in a pan and add the chopped garlic and sautee till the garlic changes color. Then add the ginger and sautee for a few seconds. Add the kasuri methi (fenugreek leaves) and the pureed tomatoes with salt and turmeric powder. Cook till the tomatoes are done ( it will take about 5 minutes ) and the oil separates (thats when you know the tomatoes are cooked). Now add the chopped spinach and coriander leaves and cook for few minutes. Add a bit of water and bring the whole sauce to a boil. Add the paneer cubes and cook for another 2-3 minutes taking care not to overcook. Check and correct seasoning and serve with naans , parathas or rotis. This is my healthy version of a palak methi paneer. I do have other versions on the blog, so you can check them out.
NITU DIDI TIP: If you want a smoother sauce, just cook the sauce, cool it and blend it. You can also add some whole milk or cream to the sauce, but then it won´t be healthy! You can also sprinkle some garam masala powder just before serving.
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