A couple of weeks ago, we were invited to dinner by our friends to their new house. They recently bought this house and we loved the deck because of the spectacular view of sunset. We had a very good time as we got together after quite some time. There was samosa, papdi chaat and mint chutney. We started chatting about the usual stuff but eventually moved into a passionate discussion about Indian culture, mythology, incarnation and some inspirational books. One of our friend explained about the concepts of Bhagavad-Gita and its relevance in leading a good life.
Topic changed to how challenging parenting is and how the gender of the child changes the experience. Since both our friends are parents to boys, they had some funny stories to share. General consensus was that boys are very slightly more trouble as they horse around a lot and girls are calmer. But I guess another friend with twin girls would laugh out loud and disagree with them 🙂 I still laugh uncontrollably when I remember the last time when he spoke about his twin girls and the things he puts up with on a day to day basis. We ended up chatting until 1 am. It was a nice get together.
We had paneer curry with bell peppers , kaali dal, rice, paratha, boondi raita for dinner.
The first time I made palak paneer was when I was doing my graduation. I remember my brother and his friends called and said akka (sister) we are damn hungry, make some thing delicious for us. It took me 45 min to make this recipe at that time. Now it’s been more than 5 years and they still recollect about it. I miss all of them so much.*sigh*
Here is the updated version of my palak paneer recipe.
- 1 pound or 450 gm Paneer / Cottage cheese
- 1 Green chili (Hot thai chili) (chopped)
- 1 Red onion (large) (diced)
- 6 cups Spinach / Palak
- 1 tbsp Coriander powder
- 1/2 tbsp Dry fenugreek leaves / Kasoori methi
- 1 tsp Cumin seeds / Jeera
- 1 Cinnamon stick
- 2 Cardmom / Elaichi
- 1/2 tbsp Garam masala powder
- 1 tbsp Ginger garlic paste
- 1 tbsp Red chili powder
- 1 tbsp Butter
- Salt as needed
Cook time 30 min
Prep time 10 min
Passive time 15 min
Recipe level Easy / Beginner
Spice level Medium
Shelf life 2 days in refrigerator using an airtight container
Serving suggestion With naan / fried rice
You may also like
- Fry the paneer pieces in a sauce pan with some butter until they turn slightly golden brown.
- In a pot boil some water and add the spinach and cook for 2-5 minutes.
- Strain the water and blend the cooked spinach to a smooth paste using a blender or a food processor.
- In a shallow sauce pan add oil and roast the paneer for 2-4 min on each side. Set it aside in a bowl.
- In the same pan add the cinnamon, cardamom and roast for 2 min. Add cumin seeds, ginger garlic paste and saute until the raw smell is gone.
- Add the diced onions, salt, green chili to the pan and saute until the onions become translucent.
- Add the spinach paste, red chili powder to the saucepan, mix well and cook for 5-10 min on medium heat.
- Add the cooked paneer and half a cup water to the mixture. Give it a stir and cook for 5 min.
- Add the garam masala powder, coriander powder, salt, mix well and cook for 2 more minutes.
- Transfer the palak paneer to a serving bowl.
Serve hot with naan / roti or rice.
- The frying helps the paneer to hold the shape when mixed with the spinach gravy. I used frozen paneer for this recipe.
- Adding kasuri methi gives slight bitterness to the saag which compliments the other ingredients. Please be mindful of how much you are adding.
- Do not cover the saucepan with a lid in any step of the recipe to leave the beautiful green color of the spinach intact.
Hope you all have a nice week 🙂