Palak (Spinach) Paneer
January 5th, 2007 filed under Paneer (Indian Cheese)
Palak Paneer is creamy spinach with paneer (indian home made paneer). This is a very popular with youngsters and served in every indian resturant. The creamy texture of spinach with paneer is a very good combination.
Serves 4.
Ingredients:
- 1 10 oz package of chopped frozen spinach or 4 cups of fresh finely chopped spinach
- 1/3 lb paneer
- 2 medium tomatoes, pureed
- 1 teaspoon chopped ginger
- 1 teaspoon coriander powder (dhania)
- 1/2 teaspoon turmeric powder (haldi)
- 1/2 teaspoon red chili powder
- 1 tablespoon oil
- 1/2 teaspoon cumin seed (jeera)
- Pinch of asafetida (hing)
- 1/2 teaspoon salt, or to taste
- 2 tablespoons of whole wheat flour
- 1/3 cup heavy cream
- 1/2 tomato thinly sliced to garnish
Method:
- If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty.
- blend the tomatoes and ginger to make puree.
- Mix coriander, turmeric, and red chili with tomato puree and set aside.
- Mix whole-wheat flour with heavy cream and set aside.
- Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
- Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
- Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
- Add heavy cream mixture and let this cook another four to five minutes.
- Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
- Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.
Suggestion
You can replace the heavy cream with 1 1/2 cups of milk.
hello aunty can you tell me brand name on heavy cream and where is it available in mumbai
Hi Sharmila,
I live in US I dont have any idea about Mumbai
Hello Aunty,
We like your Jalaebi Receipe a lot,Can you please upload a video how to make FAFDA(It’s gujarati dish specially for Dasherra festival in Gujarat)…
hi auntyji,
can u pliz sme diwali recipes!gulab jamun,peda,
Look under the “Desserts” category to the left under “VIDEOS and RECIPES” and you will find all the sweets you are looking for!
Hello Auntyji,
I thought you might like to know that there is a small spelling error in the above recipe – 4 cups of fresh *finely* chopped spinach. It says finally.
Smiles,
Shalimar
Hi Shalimar,
Thank you
hi…. julebi good…not very good…a bit tasty…very tasty aloo…. bye
Dear manjula aunti,
ur recipes r really wonderful. Thank u verymuch. Now onwards i will not feel any tension if some guests r coming to my house what to to , what to do like that . ur videos r also really helping alot. Till date we r eating all those dishes but today we can make at home on our own. Pls show some pizza varieties and south indian cooking(like sweets and deserts and juices, ice-creams,pickles,etc…). Thank u very much . and thanks to that person who is taking the video with lot of patience.
thank u we expect some more recipes from u
Happy Diwali
With the leftovers, I added yogurt to take it to a soup consistency. Absolutely delicious both ways.
I LOVE your recipes!
Hi manjula aunty…
we should use fresh palak as raw or cooked?
Thanks once again from Baton Rouge, Louisiana! Recently I took an Indian cooking class, which was fantastic, but this is one recipe that we did not learn, so I was very excited to find this one online. It was delicious; maybe my favorite recipe so far!
Hello Auntie,
Namaste,
I really like your recipes.I also cook food without onions and garlic and your
recipes are great help.
Thanks