Palak Paneer

Palak Paneer

Sometime back we had a family get-together at our place.More on that will definitely follow in subsequent posts on how the wife and me made arrangements for the guests and prepared a lunch for 40 people, but here is something which I prepared with the left over paneer yesterday.I had bought some Palong shak (Spinach) solely for preparing this item.When I had bought it while returning back from my morning walk,there were still some early morning dew over the leaves and it looked so fresh.That is all that makes the winter bazaar all the more special - almost all the vegetables and fruits look fresh and taste great. Infact I have fixed up a date with my favourite subziwala to visit his home. He says that there are lush green fields with lots of fresh vegetables that is a sight to behold during the winter months.

To be candid, I am not too much of a Palong shak fan, but Palak Paneer was definitely worth a try, since Spinach is at its freshest during this time of the year.I did not want the gravy to be solely based on Spinach, so included some tomato paste and fresh cream,which provided the balance to the dish.

Serves: 3-4

Preparation Time: 20 mins.
Cooking Time: 30 mins.

Ingredients:

• Paneer: 250 gms.Sliced into 30 pieces.
• Spinach: 12-14 leaves.Cut out the stems.
• Tomato: 1 large.Made into a paste.
• Garlic: 8-10 cloves.Crushed.
• Fresh Cream: 35-40 gms.Whisked.
• Melted Butter: 2 tbsp.To be added at the end.
• Salt: To taste.
• Vegetable Oil:
• 2 tbsp for frying the paneer.
• 2 tbsp for frying the spinach leaves.
• 1 tbsp for the curry.

Powdered Spices:

• Turmeric Powder: 1.5 tsp
• Coriander Powder: 2 tsp
• Roasted Dry Fenugreek Leaves: One fat pinch.Powdered.

Whole Spices:

• Green Cardamon: 3-4.
• Black Pepper: 8-10.Crushed.
• Cloves: 5-6.

Procedure:

• Heat 2 tbsp of vegetable oil in a pan.Lightly fry the paneer slices and keep aside.
• In the same pan, add a further 2 tbsp of vegetable oil and lightly fry the spinach leaves by sprinkling some salt, till the leaves are soft.Make a fine paste of the lightly fried spinach leaves and keep aside.
• Heat 1 tbsp of vegetable oil in the same pan and add the whole spices. 
• When the spices start to sputter, add the crushed garlic.
• Stir for a minute and then add the tomato paste to the pan.Sprinkle the powdered spices over the mixture and stir till the gravy becomes dense and the rawness of the tomato disappears.
• In it, add the spinach leave paste.
• Under medium heat, stir the mixture for 5-6 mins.
• As the gravy starts to mature, add half cup of water to mixture and the whisked cream.
• Turn the heat to low.
• Then add the paneer slices.
• Cook covered for 10-12 mins.

The Palak Paneer should be ready.Enjoy with Paranthas.