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Monday, April 2, 2012

Palak Paneer (Spinach Paneer)



Ingredients:
2 Bunches of Indian Spinach (Palak)
1 lb Paneer, Cubed
4 Teaspoon Oil,
2 Cloves Garlic, Finley Chopped
Salt to Taste
1/2 Inch Piece of Ginger
4 Green Chilies,
1/8 Teaspoon Asafoetida

Method:
Destem the spinach and wash well. In a deep pan, add 10 cups of water and bring it to boil. Now add the spinach and cook for 2-3 minutes. While the spinach is cooking, prepare the "cold bath" for spinach.
Fill a deep pan with cold iced water. Put a colander in this pan. This will help us get the spinach out of the cold water very easily. After 2-3 minutes of cooking, take the spinach out of the hot water and immedietly transfer to the colander in the cold iced water. Stir once to make sure that all leaves have stopped cooking. Now, take the colander out, and allow the spinach to drain.
In a mixer grinder, add the spinach, ginger and green chilies. Blend well to make thick puree. Keep aside.
In a cooking pan, add 2 teaspoon oil. Cook on medium high heat. Once the oil is hot, add the asafoetida and the chopped garlic. Stir and cook for about a minute. Then add the spinach puree and salt. Add water to get desired consistency (optional). Cook on medium low heat. While the spinach is cooking, heat a flat bottom non stick pan. Add the remaining oil in it. Once the oil is hot, add the cubed paneer peices and shallow fry on medium high heat until the outside of the paneer is golden brown. Stir gently making sure not to break paneer cubes.
Transfer the cooked paneer to the spinach puree and turn the stove to medium. Cook for 5-7 more minutes. Turn off the stove and serve hot with your choice of paratha.

Note: I didnt shallow fry paneer. We try to use as less oil as we can. So, I just used fresh cubed paneer. It tasted equally good.

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