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palak paneer
Ingredients
- for the palak puree:
- 200 to 250 grams fresh spinach/palak, about 7 to 9 oz spinach
- 1 or 2 green chilies, chopped
- 1 or 2 small to medium garlic, roughly chopped (optional)
- ½ inch ginger, roughly chopped
- 3 cups water for blanching spinach
- 3 cups water for ice bath
- for the palak curry:
- 1 small to medium sized onion, finely chopped, about ⅓ cup finely chopped onion
- 1 small or medium sized tomato, chopped, about ⅓ cup finely chopped tomatoes
- 4 to 5 small to medium garlic/lahsun, finely chopped
- ½ tsp cumin seeds/jeera
- ¼ tsp turmeric powder/haldi
- ½ tsp red chili powder (optional)
- a pinch of asafoetida/hing (optional)
- ¼ or ½ tsp garam masala powder (add more if required)
- 1 small to medium tej patta/indian bay leaf
- 200 to 250 gms paneer or tofu, about 7 to 9 oz cottage cheese
- ⅓ to ½ cup water or add as required
- 1 or 2 tbsp cream, low fat 25% to 35% (i used amul cream)
- 2 tbsp oil or ghee or unsalted butter
- 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
- garnish:
- a few teaspoons of cream or butter for topping the palak paneer (optional)
- ½ inch ginger, julienned
- lemon or lime wedges or slices
- INSTRUCTIONS
- making the spinach puree:
- rinse the palak or spinach leaves very well in running water. tender stem are fine. if the stems are stringy, then discard the stems.
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