I remember, the first time I came across this dish, I expected it to taste like keerai masiyal with chunks of paneer. But this proved me wrong with its irresistible taste. Even my husband who is extremely picky when it comes to spinach based dishes, loved it so much. As with many Indian dishes, this punjabi delicacy also has countless recipes. I follow this recipe to which I am hooked on after numerous attempts. With a spicy spinach based gravy and soft paneer cubes, this is something that is not to be missed.
Cuisine : Indian – Punjabi
Category : Side dish for rotis
Serves : 3-4
Preparation Time : 15 min
Cooking Time : 15-20 min
- 1 medium bunch Palak
- 150 g Paneer
- 1 Onion
- 1 Tomato
- 2 Green chillies
- 1 1/2 tbsp Ginger garlic paste
- 1/2 tsp Red chilli powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1 each of Cinnamon, Clove, Cardamom
- 1 tsp Kasoori methi (optional)
- 1/4 cup Milk or 2 tbsp Fresh cream
- Salt as required
- 2 tbsp Oil
1. Blanch the spinach in hot water for 2 minutes and then put them in cold (preferably ice cold) water for sometime. Puree in a blender with the green chillies. Chop the onion and tomato.
2. Cut the paneer into cubes and put them in salted hot water. Heat oil in a pan. Add cinnamon, cardamom and clove. Fry for 2-3 sec. Add the chopped onions and saute with a pinch of salt till they turn translucent.
3. Add the ginger garlic paste and saute till the raw smell goes. Now add the chopped tomatoes and saute till the moisture disappears.
4. Now add the red chilli powder, coriander powder, cumin powder and kasoori methi(crush slightly with your hand to get a good flavor). Mix well and saute till the raw smell goes.
5. Add the palak paste and mix well.
6. Add the paneer cubes. Mix gently taking care not to break the paneer cubes.
7. Add the milk/fresh cream (I have added milk) and mix well. Simmer for 4-5 minutes and serve hot.