Indian

Hara-Bhara Palak Paneer


palak-paneer-s

This dish is a North Indian vegetarian dish made from pureed spinach and Paneer (cottage cheese). Damn Delicious to serve for dinner or lunch.

Palak (spinach) and paneer (cottage cheese) the two main ingredients of this dish are very healthy choice for any one to make. Here the pureed spinach is cooked & blended with a mix of onion, ginger, pureed tomato & spices. The result is amazing and the outcome of this dishis of bright green colour mixed with cheese cubes in it, it’s simply awesome!

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                 Total Time                   Yields

25 mins                    30 mins                     55 mins                     1-2 Serving

Ingredients:

 For boiling:

  1. Green Palak leaves (spinach green) – 500 grams washed properly
  2. Water – 1 cup

Other ingredients:

  1. Cottage cheese(paneer) – 200 grams made with 1l liter milk
  2. Oil          – 3 tablespoons
  3. Asafetida (heeng) – 2 pinches
  4. Cumin seeds                         – 1 teaspoon
  5. Onions – 2 medium size finely cut in cubes
  6. Ginger – 1 inch piece finely grated
  7. Green chili        -1 cut into 2 pieces length wise
  8. Tomato – 3 large pureed
  9. Coriander powder – 2 teaspoons
  10. Turmeric powder          – 1 teaspoon
  11. Red chili powder             – ½ teaspoon
  12. Garam masala powder – ½ teaspoon
  13. Curd – 5 tablespoons whisked
  14. Sugar – ½ teaspoon ground
  15. Salt -1 teaspoon or as per taste
  16. Lemon – ½ lemon juice or sourness as per taste (optional)
  17. Fresh cream – 4 table spoons    total

Instructions:

  1. Put spinach (Palak green) +1 cup water in the pressure cooker,mix and pressure cook or you can boil in an open pan till its wilted & cooked properly.
  2. Take out the boiled leaves and refresh them in cold water. drain all the cold water.
  3. Reserve the boiled spinach water of the cooker for further use.
  4. Grind boiled spinach leaves coarsely in blender with ¼ cup reserved spinach water. Keep aside.
  5. Heat oil in a wok (kadai). Add asafoetida and cumin seeds.
  6. As they crackle add onions with ginger. Cook till the time onions start becoming brown from the edges. Add tomato paste, coriander powder, turmeric, chili powder, garam masala. Stir continuously till the oil separates from the mix and then add curd otherwise curd will get separated. Cook for some another 5-7 minutes.
  7. Now add ground spinach. Stir .Cook for a minute .Add paneer pieces and left over spinach water.
  8. Now add salt and sugar + Fresh cream. Cook for 1-2 minutes more. Switch off the flame.
  9. Now add ½ lemon juice discarding the lemon seeds and mix. This is optional and depends on individual taste.
  10. Transfer into a serving bowl.

Note: Garnish with 2 table spoon grated paneer and 2 tablespoons fresh cream. Serve with hot Chapatti or tandoori roti, parantha or naan.

Happy Cooking!!

Recipe by Karuna Saraswat

IMG_3536

Picture Courtesy : http://www.bellytimberbouffe.blogspot.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s