INGREDIENTS
Palak Puree Ingredients:
250 grams spinach or 5 to 6 cups roughly chopped spinach
1-2 green chillies or 1 Serrano pepper diced
1-2 small to medium garlic cloves, roughly chopped
1 inch ginger, roughly chopped
3 cups water for blanching spinach
3 cups water for ice bath
Other Ingredients:
2 tablespoon oil or ghee (clarified butter) or butter
½ tsp cumin seeds
1 small to medium tej patta (Indian bay leaf)
1 small to medium sized onion, diced
4 to 5 small to medium garlic cloves, finely diced
1 small to medium sized tomato, finely chopped
¼ tsp turmeric powder
½ tsp red chili powder or cayenne pepper or paprika
1 pinch asafoetida (hing) (optional)
½ cup water or add as required
¼ or ½ tsp garam masala powder
200 - 250 grams paneer or tofu
2 Tbsp low fat cream or 1 Tbsp heavy whipping cream (or coconut cream if dairy free)
1 tsp kasuri methi leaves (dry fenugreek leaves) - optional. (Kasuri methi is crushed and added right towards the end, just before adding cream.)
salt as required
Note: If vegan or allergic to dairy products, then you can use tofu instead and use coconut cream.
METHOD
Palak Puree:
- Rinse the spinach leaves in running water. Tender stem are fine. If the stems are stringy, then discard the stems.
- Boil 3 cups water. Add ¼ teaspoon salt to the hot water and stir. When the water is boiling, switch off the element. Add the spinach leaves to the hot water. Let them sit in the water for about 1 minute. After 1 minute, using a pasta tong, remove the leaves.
- Immediately add the spinach leaves to a pan or bowl containing ice cold water. (This helps keep the green color of the spinach.) Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute.
- Drain the ice cold water. Add the spinach to a blender with chopped ginger, garlic and green chilies.
- Make a smooth palak puree, then put the spinach puree aside.
Onions & Tomatoes:
- Heat oil option in a pan. If using butter, melt at a low heat making sure that the butter does not brown.
- Add the cumin and let it sizzle. Then add the tej patta or bay leaf.
- Add the finely chopped onion, saute till golden.
- Add the finely chopped garlic. Saute, but no need to brown the garlic.
- Add the chopped tomatoes. Stir and saute the tomatoes till they soften. Once the tomatoes are softened and you see oil releasing from the sides of the mixture, then add the turmeric powder, red chili powder and asafoetida/hing.
- Mix well.
Palak Paneer:
- Add the palak puree and mix everything well.
- Add about ½ cup water, mix.
- Simmer for 6 to 7 minutes or more until the spinach is cooked.
- Season with salt. The gravy or sauce should be thickened by now.
- Stir and add garam masala powder. Stir again and then add the paneer (cottage cheese) cubes.
- Mix very well and switch off the heat.
- Add the cream.
Optional Extras:
To Serve - serve palak paneer hot with some roti. It also goes very well with other types of Indian bread. Can be accompanied by rice also.
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