Zero Oil Palak Paneer

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 🙂

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Ingredients:

  • 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.

Process:

  1. Blanch the spinach for about 3 minutes.
  2. Take out, dump in ice bath.
  3. Drain and keep aside.
  4. Set a blender or mixie, and add 2 of the onions, ginger, garlic, tomatoes and the spinach.
  5. Blend until a smooth paste is formed.
  6. Now…..heat a pan..and
  7. (This is where things get different)
  8. Add a tbsp of water…in which, add the chopped onions.
  9. Cover, and let the onions caramelize in the water…it’ll take 10 minutes or so
  10. Once the onions turn golden, add that 1 tsp of ghee…or add 1/2 now..then add the paste from the blender.
  11. Cook for about 5 minutes, seasoning them in the process.. (I’ve skipped some spices, using the basics only)
  12. Add the paneer, a cup of water, and let the gravy cook well..
  13. Just when you see the gravy has thickened, add the cream, and remaining ghee, garam masala…give it a stir, and you’re done..

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4 Comments Add yours

    1. Thank you so much 🙂

      Like

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