Dad has one thing in common with Popeye…liking for spinach He loves palak paneer…so much so that the dish has crept into the regular menu. And since I take after my Dad in so many ways (and Mom too as HD will justify), palak paneer is one of my favorite also. It seems almost royal when placed on the dining table and beckons everyone to dig in. Put some hot tadka on it and serve it with hot makke ki roti….beautiful.
Preparation Time – 30 mins
Servings – 2 people
250 gms palak (Spinach)
100 gms paneer (cottage cheese)
1 green chilli
A small piece of ginger
3-4 garlic cloves
A small piece of dalchini (cinnamon)
2 tblsp oil
1 tblsp zeera
A pinch of hing
1 tblsp haldi
1 tblsp dhaniya powder
Salt and red chilli powder to taste
1 tblsp garam masala
Wash the spinach leaves properly and boil. Drain the water and set aside to cool. Grind the tomatoes, onion, green chilli, ginger, garlic, cloves and cinnamon in a mixer. Heat oil in a pan and add zeera and hing. When the zeera starts to splutter, add the tomato-onion mix and cook it on high till oil separates from it. Crush the spinach in a mixer to get a paste. Add this paste to the pan along with haldi, dhaniya powder, salt and red chilli powder. Cut the paneer into even sized 1 cm cubes and add to the spinach. Cook on high for 2-3 minutes and let it simmer for 7-10 minutes. Add 1 tblsp garam masala and mix.
Tip: Before serving, prepare a tadka of zeera and hing in ghee and pour it all over the palak paneer.