A North Indian dish consisting of spinach (palak) and paneer (fresh and unripened cheese). During the lunch break in college (home science), I would borrow the journal from one of my vegetarian friend and write down the dishes cooked or baked by her group. Palak paneer was one of them that I adapted to a simple and easier version. With paneer readily available at supermarkets, it is quick to prepare this dish at home. The paneer is cut into cubes and cooked in a spicy spinach puree. Served with a dash of cream and eaten with either naan, roti or rice. Delicious, nutritious, rich in dietary fibre and protein.
Spinach is a great source of iron and potassium. Low in calories, high in vitamins including dietary fibre, calcium and protein. An excellent source of valuable nutrients. Controls blood sugar levels, prevents cancer, asthma, regulates blood pressure, improves bone health, promotes healthy digestive tract, skin and hair. A healthy and nutrient-rich vegetable.
Paneer is made by curdling hot milk with an acid (lemon juice, vinegar or yogurt). The milk gets separated into curds and whey (liquid), which is drained out through a cheesecloth. Shaped into a block, the paneer is wrapped tightly and kept under weight to get rid of any excessive liquid. For firmer paneer, it is weighed down for a longer time. To improve the appearance and texture of the cheese, it can be soaked in ice-cold water for a couple of hours. A high protein food, paneer is rich in minerals like calcium, phosphorus and magnesium essential for the healthy bone growth and development. Versatile, easy to prepare, digest and can be used as a meat substitute.
Spinach is a great source of iron and potassium. Low in calories, high in vitamins including dietary fibre, calcium and protein. An excellent source of valuable nutrients. Controls blood sugar levels, prevents cancer, asthma, regulates blood pressure, improves bone health, promotes healthy digestive tract, skin and hair. A healthy and nutrient-rich vegetable.
Paneer is made by curdling hot milk with an acid (lemon juice, vinegar or yogurt). The milk gets separated into curds and whey (liquid), which is drained out through a cheesecloth. Shaped into a block, the paneer is wrapped tightly and kept under weight to get rid of any excessive liquid. For firmer paneer, it is weighed down for a longer time. To improve the appearance and texture of the cheese, it can be soaked in ice-cold water for a couple of hours. A high protein food, paneer is rich in minerals like calcium, phosphorus and magnesium essential for the healthy bone growth and development. Versatile, easy to prepare, digest and can be used as a meat substitute.
Palak Paneer
(Serves 6)
Ingredients:
1 bunch of spinach
400 grams paneer
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
1 onion (chopped)
2 green chillies
2 tomatoes (chopped)
4 large cloves of garlic (chopped)
1-inch ginger (grated)
dash of lime juice
2 tablespoons oil
2 tablespoons butter
dash of cream for garnishing
salt
Method:
Chop spinach, wash and drain well using a colander.
Cut paneer into cubes and set aside. If desired, they can be lightly fried in oil. (Note: I usually do not fry the store bought paneer, which is firm and holds its shape.)
Heat 2 tablespoons oil in a pan, sauté onion, garlic and ginger. Then, stir in the tomatoes, turmeric powder, chilli powder, coriander powder, cumin powder and green chillies. Add the spinach and once, the leaves are wilted, transfer mixture to a blender. Puree to a fine consistency adding a dash of water if it is difficult to blend.
Rinse the above pan and heat 2 tablespoons butter. Fry the ground spinach puree well and add 1 cup of water after rinsing the blender jar. Simmer over medium flame and then incorporate the paneer cubes. Check for seasoning, add salt, lime juice and garam masala powder.
Serve garnished with a dash of cream accompanied with naan, roti or rice.
(Serves 6)
Ingredients:
1 bunch of spinach
400 grams paneer
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
1 onion (chopped)
2 green chillies
2 tomatoes (chopped)
4 large cloves of garlic (chopped)
1-inch ginger (grated)
dash of lime juice
2 tablespoons oil
2 tablespoons butter
dash of cream for garnishing
salt
Method:
Chop spinach, wash and drain well using a colander.
Cut paneer into cubes and set aside. If desired, they can be lightly fried in oil. (Note: I usually do not fry the store bought paneer, which is firm and holds its shape.)
Heat 2 tablespoons oil in a pan, sauté onion, garlic and ginger. Then, stir in the tomatoes, turmeric powder, chilli powder, coriander powder, cumin powder and green chillies. Add the spinach and once, the leaves are wilted, transfer mixture to a blender. Puree to a fine consistency adding a dash of water if it is difficult to blend.
Rinse the above pan and heat 2 tablespoons butter. Fry the ground spinach puree well and add 1 cup of water after rinsing the blender jar. Simmer over medium flame and then incorporate the paneer cubes. Check for seasoning, add salt, lime juice and garam masala powder.
Serve garnished with a dash of cream accompanied with naan, roti or rice.
