Palak Paneer

I have spoken enough about my affinity towards greens. I consume a lot of spinach in various forms and I can beat popeye handsdown, if at all there is a competetion. Needless to say, it is highly nutritious and helps boosting your iron levels. If you are anaemic, include spinach in your every day diet or rather alternate days. I feel it is not good to have anything overdose. But this is a good source of calcium and iron and do remember to include this on a regular basis.

Palak Paneer is an interesting dish and a good way to consume spinach. It is a traditional north Indian dish where spinach is cooked in an onion-tomato gravy. It has a rich, creamy and smoothy texture sure to impress anyone. Try this melt-in-the-mouth recipe sometime.

Ingredients:
Palak - 2 bunches
Grated tomatoes - 2 medium
Oil for frying - 1 tablespoon
Panner cubes - 10
Chilli powder - 1 tsp
Turmeric - 1 tsp
Salt to taste
Grind to a paste
Jeera - 1 tsp
Pepper - 1 tsp
Ginger - 1 big piece
Garlic - 3 pods
Red Chillies - 3
Onions - 1 big
Cinnamon 1 small stick
Cardomom - 2

Method:
1. Fry the paneer and immerse in hot water
2. Heat the oil and season with jeera
3. Add the ground paste and fry well
4. Add chilli powder, turmeric, salt and tomato pulp. Fry till the oil oozes out
5. Cook the palak separately and make into a fine paste after squeezing the cooked water
6. Add the palak and cooked water to the tomato gravy and cook till oil separates
7. Add the fried paneer and cook for 5 more minutes

Serve hot with roti.

Tip: If you are using yellow onions, do not grind it raw. Chop it, boil with palak and grind it together with palak. If you want to know why, click here

Sending this to SWC -Cooking With Greens hosted by Soumya.