Paneer is a type of fresh cheese common in South Asia, it is an acid-set farmer cheese made by curdling milk with lemon juice or any type of food acid.
A very good source of protein and calcium for vegetarian, could be made into many delicious dishes. Palak Paneer is one of them. I personally like my spinach in this dish in chunk, many recipe asked to puree it, won't change much of the taste, only visual and a little different in texture, perhaps.
I have to (again), thank my friend Shirley and her hubby Moses whom have taken the trouble to brought me this beautiful utensil I used to photography my Palak Paneer today, it just feel a whole lot different and added so much flair to the food it holds... absolutely stunning...
4-500 gm of Spinach （Chopped）
200 gm of Paneer/Indian Cottage Cheese （Cubed）
1/2 Medium Size Bombay Onion (chopped）
1-2 green chilli （Minced）
1 tbsp ginger garlic paste
1 tsp Fenugreek Leaves/Kasuri Methi Optional
1 tbsp Butter
3 tbsp heavy cream or half & half
1 tsp Coriander Powder
1/2 tsp Chilli Powder
1/2 tsp Garam Masala
1/2 tsp Sugar
1 tsp Salt or to taste
Some of the ingredients needed:
Cut/chopped spinach into small pieces, you could use food processor to do this job.
Add 1/2 tsp of salt, ginger garlic paste, minced chilli and 1 tsp of oil to the chopped spinach, cover with microwavable lid, and microwave for 5 minutes.
Cubed paneer into about 1 inch in length, melt a small piece of butter, pan fry paneer lightly until it is browned.
In a deep cooking pan, add 1 tbsp of oil and remaining butter, roast Kasuri methi/dried fenugreek leaves until fragrant.
Add chopped onion and stir fry until translucent, add 1/2 tsp sugar and stir well, now add all ingredients listed under seasoning. stir well.
Pour in the cooked spinach, add 1/2 cup of water, bring to boil and turn heat down to medium, add paneer pieces and cook for another 10-15 minutes or until gravy thickened.
Add some heavy cream or half and half before serving.
It goes well with naan, roti or rice!
中文版，For Chinese，Click ——》菠菜奶豆腐