A side dish with gravy using Spinach and Cottage Cheese. Palak Paneer is an extremely popular dish in North India.
Time Required: 30 Minutes
2 Big bunches of Palak / Spinach
2 small Onions, Chopped finely
1 Tomato, Chopped finely
1 Cup of Paneer / Cottage Cheese Cubes
1tsp Jeera / Cumin Seeds
1tbsp Green Chili Paste
1tsp Ginger – Garlic Paste
2 pieces of 1” Cinnamon
2tbsp Cream (Optional)
1 Chota Elaichi / Small Cardamom, Crushed
2 Bay leaves
1tsp Garam Masala
A pinch of Jaiphal / Nutmeg powder
2 -3 Peppercorns, Crushed (Optional)
2tbsp Kasoori Methi / Dry Fenugreek leaves
Salt to taste
Clean and wash Palak leaves. Heat water in a vessel and put Palak into the water. Switch off the flame. After two minutes remove the Palak from water and grind to a paste and keep aside.
Heat Oil, and add Jeera, Cinnamon, Cloves, Elaichi, Bay leaves and stir. Add Onion and sauté until they turn translucent. Add Ginger – Garlic and Chili paste and sauté for a minute. Add Tomatoes and stir fry for two minutes.
Add Salt and Sugar and stir. Add Spinach and mix well and cook for two minutes.
If the gravy is too thick add little water and let it come to a boil. Add Pepper, Garam Masala, and Jaiphal powder and mix well.
Add Butter and stir. Let it cook for a minute. If using Cream add it and sitr.
Warm Kasoori Methi and crush between your palms and add it to the gravy and mix. Add Paneer to the gravy and mix well.
Let it cook for a minute. The Paneer cubes can be shallow fried before adding to the gravy.
Remove to a serving dish and serve with your choice of Indian Bread.