Spinach With Cottage Cheese or Tofu , A perfect mix of taste and nutrition - theuncook.com

Paneer (cottage Cheese) is an all time favorite dish for vegetarians. I can’t say the same for palak (spinach) though. My kids didn’t like spinach at all when they were young. From there the quest to perfect the palak paneer recipe (Spinach cottage cheese) started. I wanted to ensure they consumed Spinach, at the same time I didn’t want to force them to eat the traditional spinach preperations that they didn’t enjoy.

When I experimented with the Spinach and Cottage Cheese recipe for the first time, my kids loved it. Not that I can say it was the perfect recipe. However with time, I have come up with my version of a perfect palak panner recipe. Here is that version of the recipe I am sharing with you today.

Important: This palak paneer recipe comes with a twist. It’s a tomato free recipe.
For those of you advised to be on tomato free diet as per Ayurveda, or diabtetics or heath aficionados who thought that palak paneer could not be enjoyed without a tomato, here is a recipe that will prove you wrong. Enjoy!

INGREDIENTS

500 grams palak/spinach
10-12 kaju/ Cashewnuts
4 large garlic cloves
1 inch ginger/Adrak
1 green chili or more to taste
1 tablespoon oil 15 ml, or Desi Ghee
1 large onion finely chopped
1/2 cup water or as needed
3/4-1 teaspoon garam masala
1/4 teaspoon turmeric powder
1 teaspoon Amchur/mango Powder
1/4 teaspoon red chili powder or to taste
salt to taste
2-3 tablespoons heavy cream or adjust to taste
200 grams paneer/cottage cheese cut into cubes / VEGANS can use TOFU
1/2 tablespoon kasuri methi crushed or dried fenugreek leaves
1 Teaspoon lemon juice

DIRECTIONS

STEP 1• Boil water in a pot, add little salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted. Do not cover the pot with a lid.
STEP 2• Take them out and dip them into a bowl filled with ice cold water. This helps to retain the green colour of the leaves.
STEP 3• In a blender, add the blanched spinach and green chilli. Blend it well to make smooth paste. Set aside to cool.
STEP 4• In a blender, add the cashew/Kaju , add 1-2 tbsp of water and blend them to make a smooth paste.
STEP 5• Heat 1 tsp ghee in a pan on medium flame. Add the cashew/Kaju paste and saute them on low flame for 2-3 min till it turns golden. Set aside.
STEP 6• Heat a pan on medium heat. Once hot, add the oil/Ghee and the crushed or finely chopped cloves & garlic. Sauté for few minutes until they start turning brown.
STEP 7• Add the chopped onions. Cook the onion for 2 to 3 minutes until soft and translucent.
STEP 8• Add the Cashew/Kaju paste and mix it well with other ingredients.
STEP 9• Then add the spinach paste and mix it well. Also add around 1/2 cup water to it. Cover the pan and let it cook for 10-15 minutes on low heat. The spinach will bubble a lot. Stir at regular intervals.
STEP 10• Once the spinach is cooked, add the garam masala, Amchur, turmeric powder, red chilli powder and salt. Mix and cook for a minute. Choice: You may also add ½ teaspoon of sugar or jaggery if you like.
STEP 11• Now add the paneer and heavy cream and mix well. Let the curry simmer for 3 to 4 minutes on low flame.
STEP 12• Turn the flame off, add lemon juice and kasuri methi and mix.
STEP 13• Serve Palak paneer hot with rice or Indian bread of your choice.

TIPS

Blanch the spinach/Palak in open pan without lid. This is to make sure it retains it’s green colour.

Add a spoon of jaggery/sugar if the spinach is bitter or is sharp.

Use pulse mode of grinding preferably, to avoid making it very fine.

Use fresh paneer/cottage Cheese. In case of the packed paneer soak it in milk for 15 Mins to make it soft and supple.

PALAK PANEER RECIPE COOKING METHOD WITH PICTURES

Blanch spinach leaves
Step 1: Boil water in a pot, add little salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted. Do not cover the pot with a lid.
Step 2: Take them out and dip them into a bowl filled with ice cold water.

blending spinach in a blender
Step 3: In a blender, add the blanched spinach and green chilli. Blend it well to make smooth paste. Set aside to cool

cooking kaju (Cashew) paste
Step 4: In a blender, add the cashew/Kaju , add 1-2 tbsp of water and blend them to make a smooth paste.
Step 5: Heat 1 tsp ghee in a pan on medium flame. Add the cashew/Kaju paste and saute them on low flame for 2-3 min till it turns golden. Set aside.

Saute Onion, Garlic & Ginger
Step 6: Heat a pan on medium heat. Once hot, add the oil/Ghee and then add crushed or finely chopped cloves and garlic. Sauté for few minutes until they start turning brown.
Step 7: Add the chopped onions. Cook the onion for 2 to 3 minutes until soft and translucent.

Semi cooked spinach
Step 8: Add the Cashew/Kaju paste and mix it well with other ingredients.
Step 9: Then add the spinach paste and mix it well. Also add around 1/2 cup water to it. Cover the pan and let it cook for 10-15 minutes on low heat

Add paneer/Tofu in palak
Step 10: Once the spinach is cooked, add the garam masala, Amchur, turmeric powder, red chilli powder and salt. Mix and cook for a minute. Choice: You may also add ½ teaspoon of sugar or jaggery if you like.
Step 11: Now add the paneer and heavy cream and mix well.
Let the curry simmer for 3 to 4 minutes on low flame.

adding kasturi methi to palak
Step 12: Turn the flame off, add lemon juice and kasuri methi and mix well.

The Palak paneer is ready to be served hot with rice or Indian break of your choice. Bon appetite.

If you liked our content please follow @sajannair