Let’s see how to cook palak paneer, one of the most popular North Indian dish. It’s a spinach tomato gravy with some cottage cheese thrown and topped with cream.
Palak, chopped – 10 cups
Paneer/Cottage cheese, cut into cubes – 2 cups
Onion, chopped – 1 cup
Tomato puree – 2 medium tomatoes
Garlic, chopped – 1 tbsp
Ginger, chopped – 1 tbsp
Green chilli, chopped – 3 nos
Garam masala powder -1 tsp
Fresh cream – 2 tbsp
Wash and clean palak in several changes of water,
Heat water in a pan. Add palak and blanch them. It will take around 2-3 minutes. Immediately transfer this to ice cold water. Let it sit for sometime. Now in a blender, grind blanched palak to a smooth paste. Keep this aside.
Heat oil in a kadai. Add onion and saute on medium heat till they turn translucent. Add garlic, ginger, green chilli and turmeric powder. Saute on a medium flame for 2 minutes. Add tomato puree and stir continuously till the mixture leaves oil. Add palak paste and 1/4 cup of water. Mix well and cook for 2 minutes. Add salt, garam masala and fresh cream and mix well. Add paneer. Mix gently and cook on a low flame for another 2 minutes. Switch off the stove. Serve hot with chapatis.