Paneer is the most favoured food for vegetarian of all time. It is available everywhere and there are so many recipes to prepare with it. I love to do experiments with Paneer because my little daughter loves it very much among a few. From childhood she is little allergenic to milk products and her doctor suggested only two milk products “Paneer/Chaana” and “Yogurt”. It is full of protein and fits every age group.
Whatever, today I am sharing one of the most known recipes using Paneer that is “Palak Paneer”. The origin of the recipe is Western Punjab or Pakistan and is basically a Tomato based gravy with blanch Spinach paste. It brings the sweet and sou taste due to the addition of vinegar or yogurt. It is a perfect vegetarian dish with Chapati or Naan.
· Spinach leaves/ Palak / Palang -2 branches
· Green chili -2 no( I used deseeded)
· Paneer (cut into cubes) -300 grams.
· Onion chopped -1 big sized
· Grated ginger -1’’ piece
· Grated garlic – 1 no
· Tomato puree -1/2 cup
· White vinegar -4 tsp.
· Fresh cream -1/4 cup
· Sugar -1 ½ tbsp..
· Salt – to taste
· Asafetida -1 pinch
· Cumin seed-1/4 tsp.
· Bay leaf -1 no
· Fenugreek seed -4-5 no
· Dry red chili -1 no
· Red chili powder-1/4 tsp.
· Dry fenugreek leaves crushed (Dry roast it and then crushed with your hand) -1/2 tsp.
· Garam masala powder-1/4 tsp.
· Butter -1 tsp.
· White oil-2 tsp.
· Blanch spinach leaves into required water, then immediately strain and hold it under cold tap water.
· Then blend spinach adding two green chilli.
· Heat a pan or kadai. Add butter into it. Take Paneer cubes.
· When it melts add Paneer pieces and sauté it only for less than one minute.
· Fry it in high flame and remove from heat before catching the brown colour. (You may not fry paneer pieces, but my family like the fried and so I did it.)
· In to the remaining butter add 2 tsp. of oil.
· When hot add bay leaf, fenugreek seeds, cumin seed and dry red chilli.
· When it starts to spluttering add grated garlic-ginger paste.
· Fry for one minute and add chopped onion in it.
· Fry it until its colour changes to pink.
· Next add tomato puree, salt and sugar in it and cook it until oil is floating on.
· Add spinach paste in it .Cook for 3-4 minutes.
· Add fresh cream and vinegar in it, can add little more sugar and salt this time if needed.
· Add fried Paneer in it and cook for 10-12 minutes in low flame. Don’t stir too much.
· Next open the lid and add dry fenugreek leaves and garam masala.
· Remove from heat and after plating spread ½ tsp. of butter over it.