Palak Paneer (Spinach and Indian cottage cheese curry)
by:
Palak Paneer brings the warmth to my soul. The richness of paneer(Indian cottage cheese) and wholesomeness of spinach(palak) is a balanced and soulful combination of two ingredients from different categories. I have been eating it since very young and have eaten a lots of version of the same. This is my take: quick, simple,healthy and rich at the same time.
ingredients
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serves: 4
250 Paneer(Indian cottage cheese cut into small cubes) : gms
400 Spinach(a pre washed and ready to eat bag from the store) : gms
1 big Tomato : chopped
1 small Green chilli :
1/2 inch Ginger: piece
1 clove Garlic:
2 tsp Oil:
1 tsp Turmeric powder:
1 tsp Coriander powder: heap-full
1/4 Red chilli powder: tsp(or per taste)
Salt: to taste
Servings Per Recipe: 4
Amount per Serving
Calories: 284
- Total Fat: 20.1 g
- Saturated Fat: 11.4 g
- Trans Fat: 0 g
- Cholesterol: 71.3 mg
- Sodium: 597.3 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 3.3 g
- Sugars: 3.6 g
- Protein: 19.3 g
preparation
1. Microwave the spinach in a bowl for 7-10 minutes until tender.
2. In a grinder, add the wilted spinach, chopped tomato, green chilli, ginger and garlic and purée them fine in a paste.
3. Take a non stick or hard anodized pan and add 2 tsp oil to it. Warm it on the stove. Add the spinach purée to it. Add all the spices : coriander pdr, turmeric pdr, chilli pdr, salt to the purée.
4. Cover the pan (or else it splutters everywhere). Let simmer for 10 minutes. Now add the paneer cubes to it and let simmer for another 10-15 minutes.
5. Take it off the stove and serve it with Indian bread in form of chapati or naan.
6. Enjoy it warm:).
Cooks' note:
If paneer is not available, extra firm tofu can be used.If you don't want to micromanage the every single spice, then you can buy curry powder or kitchen king masala or subzi masala from the Indian store and use that. The Readymade mix is spicier so use a little at a time. Taste it and add accordingly. Similarly with the salt.
The curry preferences are different for different people and the more often you cook a curry,more you will learn to adapt it your palette :)
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