With my latest food fad making it pertinent that I eat (or try to) as healthy as possible. Paneer, and other dairy products contribute a large percentage of our body’s protein intake, and having any milk product is a good substitute for meat, fish or eggs, if you feel like going vegetarian.
Palak Paneer, an ever-so popular and fairly common North Indian preparation is a rich, creamy, decadent dish, cooked using spinach puree and cottage cheese cubes, simmered with spices, ghee or butter and often finished with some cream.
Here’s how I made this, without the added guilt or heaviness 🙂
- Spinach – 1 big bunch, chopped
- Paneer – 300 gms
- Onion – 1 medium, chopped (2 for paste)
- Ginger – 1 inch piece
- Garlic – 10 to 15 cloves, depending on size
- Tomatoes – 1 large or 2 small/medium
- Ghee – Homemade ghee made with cow’s milk, 1 tsp
- Garam masala powder – 1 tbsp
- Salt – to taste
- Red chili powder – 1 tsp
- Amul cream (low fat) – 1 tsp or 2 tsp if you wish.
- Blanch the spinach for about 3 minutes.
- Take out, dump in ice bath.
- Drain and keep aside.
- Set a blender or mixie, and add 2 of the onions, ginger, garlic, tomatoes and the spinach.
- Blend until a smooth paste is formed.
- Now…..heat a pan..and
- (This is where things get different)
- Add a tbsp of water…in which, add the chopped onions.
- Cover, and let the onions caramelize in the water…it’ll take 10 minutes or so
- Once the onions turn golden, add that 1 tsp of ghee…or add 1/2 now..then add the paste from the blender.
- Cook for about 5 minutes, seasoning them in the process.. (I’ve skipped some spices, using the basics only)
- Add the paneer, a cup of water, and let the gravy cook well..
- Just when you see the gravy has thickened, add the cream, and remaining ghee, garam masala…give it a stir, and you’re done..