PRADEEPA'S plate and palette
Cooking
Palak Paneer (Spinach w/ Indian Cheese)
Palak Paneer is an Indian curry made with spinach - palak ( in hindi) and Indian cheese, paneer.
Serve it as a main course with roti, naan , paratha or jeera rice.
This recipe uses a blend of greens ( Power Greens ), baby swiss chard, baby spinach, baby kale.
Ingredients
For steaming
1 lb spinach ( blend of baby spinach, kale and chard)
1 small red onion sliced
1 tomato chopped into 8
2 green chilli
a small piece of ginger (1/2 inch piece)
3 garlic cloves
cilantro 1/2 cup
sugar - 1 teaspoon
For softening the paneer
Paneer - 8 ounces diced into cubes
water - 3 cups
For the tempering
1 tablespoon ghee ( clarified butter )
1 tablespoon peanut oil
1 teaspoon dried fenugreek leaves ( methi )
1 teaspoon cumin seeds
1 tablespoon wheat flour
1/2 teaspoon turmeric poeder
1/2 teaspoon coriander powder
1/4 - 1/2 tsp chilli powder
salt to taste
Steps
For the steaming
Wash and drain the spinach. In an instantpot, add the greens, green chilli, onion , tomato, cilantro and sugar.
Close the instantpot and steam for 3 mins with the vent on.
Once the pressure is released manually, blend it into a smooth paste. Keep this ready.
Next step is to soak the paneer for 10 mins.
Bring water to a boil.
Once it starts boiling , switch off the stove . Add the paneer and let it soak. This softens the paneer.
For the tempering
Heat oil and ghee in a heavy saucepan. Crush the fenugreek leaves between the palms of your hand and add it to the oil. Add the cumin seeds.
Once it sizzles , add the minced ginger and garlic. Sauté till the raw smell disappears and is slightly brown.
Add the spices and give it a quick toss.
Add the flour mix well and add the pureed spinach . Add a liltle water to dilute the sauce.
Stir it well , close and cook for 3 mins. Add salt.
Drain the paneer and add it to the sauce. Let it come to a boil. Switch of the stove and the dish is ready.