Palak Paneer (Cottage cheese cubes in spinach gravy)

This mildly flavored dish is super healthy, packed with the goodness of spinach and loaded with protein from the paneer.

Palak paneer is a popular dish on the menu in any Indian restaurant. You can fry the paneer until golden brown before adding it to the spinach or add it as the original paneer is (only if it is fresh). Some people add kasoori methi to add the flavor to the dish. This dish is relished with Naan, or any types of Roti. If paneer is not on hand, or you want diary free option, substitute paneer with firm Tofu or vegetables like potatoes or cauliflower.

INGREDIENTS:

For the palak puree:
250 grams fresh spinach
1 or 2 green chilies, chopped
1 or 2 small to medium garlic, crushed
½ inch ginger,chopped
3 cups water for blanching spinach
3 cups water for ice bath


For the palak curry:
1/2 cup finely chopped onion
1/2 cup finely chopped tomatoes
1 tbsp finely chopped garlic
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
a pinch of asafoetida (optional)
1 tsp garam masala powder
1 bay leaf
250 gms cottage cheese
Water as required
2 tbsp cream (optional)
2 tbsp oil
1 tsp dry fenugreek leaves
Salt as required

METHOD:

Spinach puree preparation:

1. Rinse the spinach leaves in running water. The stem should be tender, else discard the stems.
2. Boil 3 cups water in a pan. Add a pinch of salt to the hot water and stir. 
3. Add the spinach leaves in the hot water. Let the palak leaves boil in the water for 2-3 mins.
4. Strain the spinach leaves.
5. Immediately transfer the spinach leaves to the bowl containing cold water. This method helps in preserving the green color of the spinach. 
6. Then drain the cold water. 
7. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
8. Make a smooth spinach puree. Do not add water while making the puree. 
9. Keep the spinach puree aside.

Palak curry preparation:

1. Heat oil in a pan. 
2. Add the cumin and let them splutter.
3. Add the bay leaf.
4. Add the finely chopped onions. saute till the onions become golden.
5. Add finely chopped garlic. Saute till the raw aroma of garlic goes away.
6. Add the chopped tomatoes. Stir and saute the tomatoes till they soften.
7. Once oil start releasing from the sides of the mixture,  add turmeric powder, red chili powder and asafoetida. Stir very well.
8. Add the palak puree. Stir well.
9. Add 1/2 cup water or as required. Stir again.
10. Lower the flame and cook spinach for 10 minutes. 
11. Season with salt. 
12. Once the gravy thickens, add garam masala powder and stir.
13. Add the cottage cheese cubes.
14. Stir gently and cook on a low flame till the paneer cubes become soft and succulent.
15. Add cream. Stir gently so that the cream gets incorporated in the palak paneer gravy uniformly. Switch off the flame.

Serve the palak paneer hot with some rotis, naan or jeera rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.


NOTES : 

1. The cottage cheese cubes can be also be lightly fried and then added to the curry.
2. Instead of pureeing the spinach, you can chop it to achieve a more textured dish.