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Palak Paneer - Indian Cheese In A Mild Spinach Gravy (GF)

This is another one of those more common Indian preparations from the north which is invariably on the menu of most restaurants, small or big, that serve Punjabi or north Indian food. Almost everyone who cooks it has their own recipe for it so I don’t know if there such a thing as an authentic Palak
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Course Side Dish
Cuisine Indian
Servings 4 serving

Ingredients
  

  • 2 1/2 cups spinach purxe9ed (about 3 bunches of , fresh and cleaned)
  • 200 gms paneer cubes
  • 1 1/2 tbsps all purpose flour
  • 1/3 cup milk warm
  • 2 onions medium , minced
  • 3/4 tsp ginger paste
  • 1/2 tsp garlic paste
  • 2 tomatoes medium , purxe9ed
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder (adjust to taste)
  • 1 tsp coriander powder
  • 3/4 tsp cumin powder
  • xbd tsp garam masala powder
  • to taste salt
  • 2 tbsps cream (optional)

Instructions
 

  • I use fresh palak (spinach), so if youu2019re using the frozen variety you donu2019t need to this. Take the leaves of the stalks and also the tender part of the stems. Discard the rest. Wash the spinach and soak it in water, to which a heaping tsp of salt has been added, for about half an hour. This ensures that microscopic oraganisms (which didn't wash away) will be destroyed. Drain the water and wash again.
  • Steam cook the spinach or in the microwave, without covering it so that the spinach retains its bright green colour. Let it cool and then purxe9e it in the blender, adding as little water as possible, till smooth.
  • Now prepare the paneer. Put the paneer cubes in a bowl and sprinkle the flour over it. Toss the paneer so that it is well coated with the flour. Heat 2 tbsp of oil in a non-stick pan and add the floured paneer to it. Cook the paneer, over medium heat, till it turns a golden brown. Turn the paneer so that the cubes are uniformly brown and do not cook it for too long else the paneer will turn tough and very chewy.
  • When it is done, take the paneer out and drop it into the warm milk. It helps if the milk is in a shallow bowl so that all the paneer is in contact with the milk. Dunking the fried paneer in milk keeps it soft. Keep aside.
  • Heat the remaining 1 1/2 tbsp oil in a non-stack pan. Add the onions, garlic and ginger pastes and sautxe9 over medium heat, till the onions turn soft and the raw smell disappears. Add the turmeric, chilli, coriander and cumin powders and stir. Let this cook for a minute. Then add the tomato purxe9e and cook this for a couple of minutes, stirring on and off.
  • Add the purxe9ed spinach, the salt and the garam masala. Mix well and cook for about 3 minutes and then add the paneer cubes with milk. Stir everything gently so that the milk blends with the spinach, taking care to see the paneer doesnu2019t break. Cook the palak paneer for a further 2 to 3 minutes and then take it off the heat.
  • Ladle the palak paneer into a serving bowl and garnish with cream. Serve hot with chappathis, naan or rice.

Notes

My best wishes for a very Happy Pongal and Makara Sankranthi to all who are celebrating, and a great weekend too.