Palak paneer an authentic Punjabi or Kashmiri dish teamed with Roti or Naan is amazing!!! Spinach is pureed and sautéed in fragrant spices. Roasted paneer /cottage cheese is added to it and it is simmered gently. Cream could be drizzled over it too, but I prefer to serve without it!
- 2 bunches Palak/Spinach blanched
- 3 large onions sliced
- 2 large tomatoes chopped
- 1 inch piece of ginger grated
- 7green chillies
- A small bunch of coriander leaves
- 200 gms Paneer/cottage cheese
- 2 tbsps ghee/clarified butter
- 4 tbsps oil
- 1 tsp jeera/ cumin seeds
Heat a mixture of two tbsps ghee and 4 tbsps oil. Add a tsp of jeera. After it splutters add the sliced onions, ginger, green chillies and salt. . Roast till translucent. Add the tomatoes and roast till mushy. Remove and allow to cool. Puree the blanched palak, the roasted onions and coriander leaves. Boil well. Lightly roast the Paneer cubes. Drop into the boiling Palaak. Switch off.
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