Palak Paneer

Palak Paneer or cottage cheese in Spinach gravy was always that dish we would order when eating out. I don’t remember ever having Palak Paneer at home since childhood. It is only after I started living alone and with my interaction with a certain North Indian (!) that I came to know it is very commonly prepared at home in North India.

This version is totally my version of preparing Palak Paneer. I have not really seen anybody cook it in front of me or looked up any recipe on the Internet. It is one of those recipes I developed with my taste. I tried it initially the way I thought it might be done and then changed one or two things along the way.
This is a very easy and very nutritious recipe.

Initially when I used to make it I would make a paste of the Spinach without blanching it. It would remain a little grainy and would take a long time to cook. One day while making Spinach paste for Spinach soup I realised I could do the same for Palak Paneer. I tried blanching the Spinach before making the paste and the consistency turned out just fine. However, it was still lacking some flavour. The next time I made Palak Paneer I added a handful of coriander leaves, garlic and chilli to the Spinach while blending it to a paste. Finally I got what I wanted. My perfect recipe for Palak Paneer.

Ingredients

• 1 bunch or 300 gm Spinach
• 200 gm Paneer
• A handful coriander leaves
• 5-6 big cloves of garlic
• 2 green chillies
• 1 stick cinnamon
• 2 cardamom
• 5-6 cloves
• 1 tsp turmeric powder
• salt to taste
• 1/2 cup finely chopped onion
• Cream to drizzle on top - totally optional! 

Method

1. Wash the bunch of Spinach really well. Then  put it in a big saucepan with enough water and bring it to boil. turn off the heat and drain the spinach put. Do not discard the water yet.
2. Transfer the spinach to a blender, add the coriander leaves, garlic and chilli and blend it to a fine paste. Be careful for it is very very hot at this point. You can add some of the beautiful water that the spinach was blanched in to maintain the consistency. It will be thick yet a pouring consistency.
3. In a pan heat 1 tbsp oil and add the cinnamon, cardamom and cloves and fry till it releases aroma. 
4. Add the chopped onion ans fry till it becomes translucent.
5. Then add the spinach paste and bring the flame down to low. Add the turmeric powder and salt.
6. Meanwhile in a bowl of hot water add the paneer cut into half an inch cube and let it soak.
7. Keep the spinach gravy in low flame for 10 to 15 mins stirring occasionally.  If you find the gravy to be too thick add some of the water the spinach was blanched in.
8. Add the paneer cubes to the spinach. Before adding the paneer taste the gravy to confirm the raw taste of the spinach and the turmeric is not there.
9. Stir it for 5 more minutes and Palak Paneer is ready.

Serve it with Roti or Paratha with a drizzle of fresh cream (or not). I added some crumbled cheese but just for the photo!