Posted on 02/17/2021 at 11:42 AM by Madhu Gadia
Spinach Paneer (Palak Paneer)
Whether or not you like spinach, this dish is a must-try. Palak is spinach and paneer is fresh cheese. For convenience, I always use frozen spinach for this recipe. It's one of my favorite dishes I make for parties. I never put cream in it. Actually, until I ate this dish in restaurants, I didn't know it was made with cream. Trust me, you will not miss the cream in this Spinach Paneer.
I used to make paneer before but now I keep frozen paneer as a staple in my freezer. Paneer is readily available in most Indian grocery stores today and in large cities, it is also available at Cosco.
Ingredients
1 pound spinach, fresh or frozen (chopped)
1 small onion, cut into 4 pieces
1 teaspoon fresh ginger, chopped
1 teaspoon salt
1/2 teaspoon turmeric
1/2 - 1 teaspoon cayenne pepper, to taste
1 cup water, divided
2 tablespoons besan or cornmeal
1 1/2 cups paneer, cubed
1 tablespoon vegetable oil or ghee
1/2 teaspoon cumin seeds
2-4 dried red chilies (optional)
Method
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In a heavy skillet, mix the spinach, onion, ginger, salt, turmeric, cayenne pepper and 1/2 cup water. Bring to a boil, reduce heat, cover with a lid and steam for 5 minutes or until greens are soft. Set aside to cool.
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Thaw paneer, if using frozen, and cut into 1/2 inch cubes. In a small skillet add just enough water to cover the paneer and bring to boil. Reduce heat and simmer for 5 minutes. Remove from heat and set aside. (If using homemade paneer, you will not need to boil it.). Drain water, before adding to the spinach mixture.
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In a blender jar add the cooled spinach mixture and coarsely grind. Do not over grind.
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in a small bowl mix besan (chickpea flour) or cornmeal with the remaining water. Whisk well to avoid any lumps. Set aside.
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Return the coarsely ground spinach to the skillet and stir in the besan mixture. Cover with a lid and cook on medium heat until spinach is simmering. (VERY IMPORTANT: Before stirring, remove the skillet from the heat and carefully remove the lid. The spinach tends to splatter and can burn.) Reduce heat and simmer for 20–30 minutes. A longer cooking time adds flavor to the spinach.
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Remove spinach from the heat, add paneer and stir. Cover with a lid and return to the stove. Continue to simmer for 8–10 minutes. Remove from the heat.
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To prepare chounk (seasoning): In a separate small fry pan heat oil on medium heat, add cumin seeds and cook for a few seconds until seeds turn golden brown. Remove from heat, add dried red chilies, if using and cook for a few seconds, until brown.
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Carefully remove the lid, add the seasoning to the spinach, stir and cover. Let stand until ready to serve.
Makes 8 servings (4 cups)
Serving size: 1/2 cup
Amount per serving: Calories: 140, Carbohydrate: 5 g, Protein: 11 g, Fat: 9 g, Sat. Fat: 5 g, Chol: 25 mg, Dietary Fiber: 1.5 g, Sodium: 490 mg From: New Indian Home Cooking by Madhu Gadia, RD
Categories: Gluten Free, Main Dishes, Recipes, Side Dishes, Vegetarian