Palak Paneer/ Indian Cottage Cheese Spinach Curry

 

Palak Paneer/ Indian Cottage Cheese Spinach Curry

Ingredients: Paneer / Indian Cottage Cheese 250 g. Palak / Spinach 500g, tomato 1 medium size, Ginger paste 1 tsp, green chili 4 pcs, dry chilli 2pcs, Termaric powder 2½ tsp, Cumin Powder 1tsp, Coriender powder 1tsp, Black pepper powder ½tps, milk 4 tbs, chopped fresh coriander 1 tbs, Oil 4 tbs, sugar 1 tsp, butter 1 inch cube, Green cardamom 2 pcs, clove 4 pcs, cinnamon stick 1 Inch broken, one lemon, Garam masala powder 1 tsp and salt to taste

Process: Cut the Paneer into 1 inch cube each, take a medium size bowl, pour some hot water into the bowl add one tbs salt, one tbs lemon juice, 2 tsp Termaric powder (optional) to hot water, stir it and transfer the panner cubes into the bowl. Keep it aside for an hour.

Clean the spinach and wash in running water. Take some water in pan, allow water to boil, add spinach to boiled water and keep for 3 to 4 min in boiling water. Drain the water after 4 min and tranfer boiled Spinach in cold water immediately and left for some time. Drain the water and blend it to make spinach Puree.

Cut the tomatoes in small pieces, chop ginger and green chilli roughly. Put the cut tomato pieces chopped ginger and green chilli in mixi and make a fine paste.

Take out panner cubes from water. Add oil to pan and heat oil until smoke release, bring flame medium to low. Now fry the Paneer Cubes to light golden brown, take out panner cubes and keep aside.

Add cinnamon stick, cloves, Green cardamom and dry chilli to left over oil in pan, fry for seconds once get good aroma then add tometo ginger green chilli paste. Stir them for 4 to 5 min in medium flame then add Spinach Puree to this, stir this and mix it well, add Sugar to retain the colour of spinach. Now add ½tsp Termaric powder, Cumin Powder, Corriender powder, Black pepper powder Garam masala powder. Cook this in medium to high flame until oil separates from mixture. Once oil release add fried paneer to this, mix these with spices carefully that paneer not broken, add salt to gravy to taste. Add hot milk and chopped fresh coriander, Stir this well and cook for another 5 min in medium to high flame, once the oil float on top off the flame, put the butter cube on gravy and cover this. 

Serve this with Any Paratha, Nan, Kulcha or with plain Chapati.

You can skip step of frying panner and you can add panner cubes direct, Paneer frying is your personal choice but I suggest you to fry them.