2 large bunches Spinach (Palak), stems removed
250g Fresh Cottage Cheese (Paneer), chopped into medium cubes
4 tbs Oil
4 tsp Garlic, finely chopped
1 large onion, chopped
1 tsp Ginger, finely chopped
4 medium tomatoes, chopped
3 tsp Coriander Powder (Dhania Powder)
2 Green Chillies, deseeded and chopped
1 tsp Garam Masala Powder
2 tsp Fresh Cream
- Boil 3-4 cups of water. In the boiling water put the spinach for exactly 1 minute.
- Strain the hot water and immediately cool the spinach in running cold water.
- Make a puree of the blanched spinach using a blender.
- Heat 2 tbs oil in pan. Add garlic and fry until golden.
- Add the spinach puree and salt. Sauté on medium flame until spinach is nearly cooked.
- Heat the remaining oil in another pan. Fry the onions until golden brown.
- Add the chopped ginger and fry for about 1 – 2 minutes.
- Add the chopped tomatoes, green chillies and coriander powder. Sauté over medium heat until the oil separates from the masala.
- Add the cooked spinach and garlic puree to this. Mix. Add approximately 1 cup of water and bring to a boil.
- Mix and cook for 5 minutes on medium flame.
- Add the paneer cubes and cook for another 2-3 minutes.
- Sprinkle the garam masala and mix. Cook for 1 minute.
- Remove the pan from heat and mix the fresh cream.
- Serve hot.
This is a mildly spiced recipe that is entirely my own. The blanching process is necessary to maintain the fresh green color of the spinach(palak) without adding stupid color. I try to avoid cream and also try to reduce the quantity of oil (if I am dieting!). Although I prefer using fresh and soft cottage cheese (paneer), my father-in-law prefers the cottage cheese (paneer) deep fried. Take your pick!