Palak Paneer - Spinach with Cheese Cubes - Versatile Foodie

Palak Paneer – Spinach with Cheese Cubes

I use one of my two recipes for preparing Palak Paneer, depending upon the time and ingredients I have. One is sort of the traditional way, and another way which is a little easier. This recipe is for the traditional way, which involves grinding of some of the ingredients. Other than that, it is really not difficult to make.

Palak Paneer is quite healthy. Obviously it uses Spinach or Palak which is very nutritious. It also includes some vegetables, spices and herbs which have been proven to be useful for good health and prevention of illnesses.

If you are Vegan, skip the dairy products. Instead of cheese cubes, use Tofu cubes.

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:

Cayenne, Cumin, Garlic Cloves, Green Chillies, Hing, Rice, Serrano Peppers, ~Spinach, Tomatoes, Turmeric, Yoghurt

Palak Paneer – Spinach with Cheese Cubes

Print recipe

Serves	2 - 4
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Dietary	Diabetic, Gluten Free, Vegan, Vegetarian
Meal type	Side Dish
Misc	Pre-preparable, Serve Hot
Region	Indian

Ingredients

1 - 2lb Fresh Spinach (or 1 large package frozen spinach)
2 - 4 cups Paneer Cubes (Indian cheese cubes, small pieces, at room temperature)
1/2 inch piece Fresh Ginger (peeled, finely chopped)
1 Small Green Chilli (finely chopped)
6 cloves Garlic (finely chopped)
1 Onion (finely chopped)
1 Tomato (finely chopped)
2 Bay Leaves
1 teaspoon Cumin Seeds
1 Garam Masala
1/2 teaspoon Hing (asafoetida)
1 teaspoon Turmeric
1/4 cup Cream (or sour cream or yoghurt)
1 teaspoon Cayenne Pepper
1 teaspoon Lemon Juice
1/4 cup Cooking Oil

Note

Serving Suggestions:

1) Serve hot.
2) Serve with Rotis, Naans, Tortillas or hot steamed rice.

Options:

1) If you are Vegan, skip the dairy products. Instead of cheese cubes, use Tofu cubes.

Directions

Step 1
Place a deep fry pan on medium heat. Add 1 cup of water. Add the spinach leaves. Mix and cover. Steam for a minute. Remove pan from heat.
Step 2
Transfer the contents of the pan to a colander. Run cold water on the spinach. Drain thoroughly. Let it stay for a few minutes.
Step 3
Add the spinach, ginger, green chilli and 1 tablespoon of chopped garlic to a blender. Puree or pulse a couple of times until spinach is pureed.
Step 4
Clean and dry the fry pan. Place it on low heat. Add 2 tablespoons of oil. Add the paneer (cheese cubes). Stir fry gently for about a minute, so that the freshness disappears and they become a light golden brown here an there. Do not fry much. Transfer the contents to a bowl.
Step 5
Wipe off the fry pan with a paper towel. Add 2 tablespoons of oil to the fry pan on medium heat. Add the cumin seeds. When they crackle, add the onion and bay leaves. Cook for 3 minutes. Add the rest of the chopped garlic and 1/2 teaspoon salt. Stir fry until onion and garlic are cooked.
Step 6
Add the chopped tomatoes, 1/2 teaspoon of lemon juice, cayenne pepper, turmeric, garam masala and hing. Cook for about 2 minutes or until well blended.
Step 7
Add the spinach puree to the fry pan. Add 1/2 teaspoon salt. Mix thoroughly and cook for about 3 minutes.
Step 8
Add the cheese cubes to the fry pan. Add the cream or sour cream or yoghurt also. Mix well until the cream is thoroughly blended with the spinach mixture.
Step 9
Garnish with a dollop of cream or sour cream.
Step 10
Serve hot with Rotis, Naans, Tortillas or hot steamed Rice.