Tuesday, 21 February 2012
Palak Paneer (Cottage Cheese with Spinach)
Paneer, is known as "Cottage Cheese" in English.
Cottage Cheese really is cheese. The difference with cottage cheese is that milk is curdled and drained instead of being processed or aged.
Hence cottage cheese is higher in protein, and is good for people who have early dinner.
Also, good to pack in lunch boxes when you know you'll have a long time between meals.
Learnt this dish, from a friend.
Palak Paneer is best served with Rotis.
Paneer / Cottage Cheese - 200 gms
Onion - 1 medium
Lemon juice - 1/2 tsp
Palak/Spinach - 1 big bunch
Green Chillies - 1
Ginger - 1/2 inch piece
Garlic - 2 flakes
Cumin/Jeera - 1tsp
Red Chilli Powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Ghee/Olive oil - 1 tbsp ( For authentic taste used Ghee)
Cream/Butter for Garnishing
Clean, wash and Par boil the Spinach leaves for 10 mins.
Then puree/grind the Spinach using a hand blender or Mixer.
Cut Paneer into small bite sizes pieces.
Finely chop onions, ginger, garlic and green chillies and keep separately.
Heat oil/ghee in a kadai/frying pan.
Add cumin seeds and allow to splutter.
Immediately add ginger, garlic and green chillies and fry lightly, then add onions and fry till translucent and lightly golden.
Then add all the spice powders and after abt 10 secs add the palak puree and the lemon juice.
Then add the paneer and simmer for 10 mins.
Garnish with chopped coriander leaves and Cream/butter.
Serve hot with rotis.