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Palak Paneer ~ Cottage Cheese in a Spinach Gravy
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Soft chunks of paneer (cottage cheese) dunked in a creamy, luscious lightly spiced spinach gravy 

Course: Main Course
Cuisine: North Indian
Servings: 4
Author: Shireen Sequeira @ www.ruchikrandhap.com
Ingredients
  • 300 grams fresh malai paneer cubed
  • 7-8 fat cloves of garlic
  • 1 small onion finely chopped
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • A pinch of turmeric powder
  • a fat pinch of kasuri methi
  • 2 tablespoons fresh cream to stir in plus extra to garnish
  • 2 tablespoons ghee or oil for frying
  • Salt to taste
For the gravy base
  • 4 packed cups/2 medium big bunches 300 gms after cleaning palak / spinach leaves
  • 1-2 tablespoons chopped coriander leaves optional
  • 1-2 small green chillies adjust to taste
  • 1 " ginger roughly chopped
  • 1 teaspoon lime juice plus extra if required
Instructions
  1. Place the paneer cubes in a bowl of boiling water and a little salt. Cover and keep aside for 10 minutes. This will make the paneer soft.
  2. Wash the palak leaves in 2-3 changes of water and place in a bowl. Pour freshly boiled water over them and cover the bowl for 2 minutes. Then drain and transfer the leaves into another bowl of cold water (you can add a few ice cubes to the water). See notes
  3. Drain excess water from the blanched leaves and grind them to a smooth paste along with the coriander (optional), green chillies, ginger & lime juice. Keep aside.
  4. Heat oil or ghee in a wok/kadai and fry the cumin seeds on a medim-low heat for a few seconds before adding the minced garlic. Fry for half a minute and add the chopped onions.
  5. When the onions turn translucent/pale, reduce the heat completely and add the spice powders (turmeric, cumin powder, coriander powder & garam masala powder) and toss quickly for a few seconds taking care not to burn them
  6. Add the ground palak mixture and fry very well on a low heat for at least 7-8 minutes or till the oil begins to separate. Add salt to taste and lime juice if required.
  7. Whisk the fresh cream to a smooth consistency and stir in. Mix everything well and add the paneer cubes (without the water in which it was soaked). Rub the kasuri methi between your palm and spinkle. Simmer for two minutes.
  8. Serve hot garnished with a drizzle of more fresh cream if desired, with chapathis, rotis or parathas