Palak Paneer - likely my favorite Indian dish. I love its spicy flavor, the delicious paneer cheese chunks and wonderful base of spinach. It is a dish that has always intimidated me to make, Trader Joe's version PALES in comparison to the real thing; luckily my friend Sai came to the rescue shortly before moving to the West Coast. Sai came over to teach me the ways of the Palak Paneer and then took me shopping at Pooja Grocers. Needless to say, I am all set to now cook with the appropriate spices and decided to try Palak Paneer on my own. I went off my notes from our session and I must say while it's not as delicious as the first go around it is pretty damn tasty. Note: all the spices are approximate and to taste.
Another note: This food does not photograph that well.
2 bags frozen spinach (can use fresh but I was feeling lazy)
1 block of paneer
2.5 tblsp Kasoori Methi (crushed fenugreek leaves)
1 tsp fenugreek seeds
1 tblsp cumin (seeds but powder will do)
.5 tblsp tumeric
4 dried chilis
1.5 c onion
5 cloves garlic - minced
2 roma tomatoes (or .5-1 cup of crushed canned tomatoes - also optional)
3ish tblsp of oil (sunflower or olive)
salt
chili powder
Heat 1/4 inch of water to boiling; over medium low heat blanch spinach for a few minutes. Add half of garlic, some salt and fenugreek leaves and cook for 10-20 minutes, looking for leaves to become dark green and flavors to meld. Blend if desired and set aside.
Cut paneer into cubes and set aside.
Heat oil. chilis, fenugreek seeds, onion, tumeric and rest of garlic over low heat. Key: keep adding salt as cooking to help with flavor and absorb moisture. Cook down for 10-20 minutes. Add to spinach, add a bit more fenugreek leaves and cook for a few minutes. Add tomatoes and cook down for 10 minutes (less if canned). Add paneer (can be raw paneer, no need to bake/fry) and cook down for another 10 minutes or so. Add some salt and chili power (if not spicy enough). Cook to taste.
That's it. Super easy. Eat it with Naan or Paratha and it is simply delightful.
Another note: This food does not photograph that well.
2 bags frozen spinach (can use fresh but I was feeling lazy)
1 block of paneer
2.5 tblsp Kasoori Methi (crushed fenugreek leaves)
1 tsp fenugreek seeds
1 tblsp cumin (seeds but powder will do)
.5 tblsp tumeric
4 dried chilis
1.5 c onion
5 cloves garlic - minced
2 roma tomatoes (or .5-1 cup of crushed canned tomatoes - also optional)
3ish tblsp of oil (sunflower or olive)
salt
chili powder
Heat 1/4 inch of water to boiling; over medium low heat blanch spinach for a few minutes. Add half of garlic, some salt and fenugreek leaves and cook for 10-20 minutes, looking for leaves to become dark green and flavors to meld. Blend if desired and set aside.
Cut paneer into cubes and set aside.
Heat oil. chilis, fenugreek seeds, onion, tumeric and rest of garlic over low heat. Key: keep adding salt as cooking to help with flavor and absorb moisture. Cook down for 10-20 minutes. Add to spinach, add a bit more fenugreek leaves and cook for a few minutes. Add tomatoes and cook down for 10 minutes (less if canned). Add paneer (can be raw paneer, no need to bake/fry) and cook down for another 10 minutes or so. Add some salt and chili power (if not spicy enough). Cook to taste.
That's it. Super easy. Eat it with Naan or Paratha and it is simply delightful.
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| spinach melding & cooking down |
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| onions with spices |
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| final product in all its prettiness |
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