Friday, December 6, 2013

Palak Paneer

My daughter loves paneer in all forms, parathas, matar paneer, even bhurji. I try to make paneer as frequently as I can. After she found out what I was making she asked me to stock paneer and make this dish every day of the week.

You will need
1 bunch spinach
300gm paneer cut into 2 inch cubes
1 onion, very finely diced
1 tomato, diced
1 tsp. cumin
1 tsp. turmeric powder
1 tsp. ginger-garlic paste
1 serrano pepper
salt to taste
olive oil

Remove stems, wash and clean the spinach. Boil water with a tsp. of salt. Turn off heat. Place the washed spinach in the hot water. Leave it there for 3 minutes. Get a tub of cold water ready. Place the spinach from the hot water into the cold water. It should retain its vibrant green color. Leave it there for a few minutes and then drain. In a blender puree spinach and the serrano pepper.

Heat a tbsp. of olive oil in a sauté pan and add the cumin seeds. When they change color add the onion. When the onions cooks and changes color add the tomatoes and cook.

Next add the turmeric, ginger-garlic paste. Cook for about 15 minutes.

Add the spinach puree and cook for a few minutes. Add the paneer and salt. Cook until paneer is soft and cooked through. Turn off heat.

Serve hot with Poli (Phulka)

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