Palak Paneer (Fresh Cheese in Spinach gravy)

Photo courtesy: Dr. Debarshi Chatterji

Green may be an unappetizing color for the kids but for the adults who don’t judge a food by its appearance, this dish could be a wonderful new addition to their dinner menu. I have prepared this dish quite a few times and every time it tastes even better. Now there is another version of this same recipe which asks you to blanch the spinach, make a puree of all the vegetables and add the Paneer pieces in the gravy and personally I don’t like that recipe. You see, in North India, Palak Paneer is not only served in restaurants but also in the street side Dhabas (by the local vendors) and for some reason the street side food tastes even better than the restaurant bought ones. Do you know why? It is because of the preparation style. While the restaurants follow the sophisticated and time consuming, complex procedure mentioned above (blanch, puree, mix, serve) the Dhabas follow a much simple, quick and rustic method – cut everything in big cubes, fry, chop, make the gravy, fry the Paneer, mix and serve. When you fry the Paneer and chop the veggies, it creates an authentic gourmet flavor in the dish which is exactly what I go for – quick, easy, delicious recipes so that everyone can give it a try. Believe me the true taste of North Indian dishes is in its rustic flavor and this dish is jam-packed with it. 

For this recipe, we will be using Paneer (fresh cheese) which is prepared by curdling milk with lemon juice or vinegar. Now you can very well make Paneer from scratch at home, I however, always buy it from my local Indian store and remember, whenever you are buying dairy products like Paneer, Yogurt or Heavy cream always check the expiration date. We will also be using Spinach in this recipe and let me tell you a good tip, when buying spinach, try to look for a fresh bunch with dark green colored crisp leaves and fresh aroma. If the bunch has wilted, yellow-spotted or slimy leaves then that’s a no no. When buying Tomatoes, go for the ones with a shiny skin and uniform red color. Fresh tomatoes should not feel mushy or have wrinkled skin.

Let’s move to the preparation stage, to create that beautiful flavor, I prefer to use butter instead of oil and I also add a little Yogurt and Heavy Cream in it. Needless to say the addition of homemade Garam Masala has its own significance and if you are still buying a readymade powder from the store, it is high time you give it a try. To prepare the dish, I fry the Paneer and the vegetables in butter. Then chop the veggies, cook them with the spices, add the Paneer and serve! The addition of yogurt and cream brings a smooth milky texture and mild flavor in the dish. Serve the gravy hot with Naan, Tandoori Roti or Pulao and enjoy a scrumptious meal.

Ingredients:

• Paneer – 2 cups (cut into cubes, rectangles or any shape you like)
• Spinach - 1 large bunch, thoroughly washed, ends cut (do not throw the stem part) 
• Onion – 1 medium
• Garlic – 3 big cloves, peeled 
• Ginger - 1 inch, peeled
• Tomato - 1 medium
• Coriander Powder -  ½ teaspoon 
• Red Chili Powder -  ½ teaspoon 
• Salt- ½ teaspoon (or to taste) + a pinch for seasoning the Paneer
• Garam Masala - ¼ teaspoon 
• Turmeric Powder -  ½ teaspoon + a pinch for seasoning the Paneer
• Green Cardamom – 2-3 pods
• Black Cardamom – 1-2 pods
• Cloves – 3-4 
• Cinnamon – ½ of a thin stick
• Cumin seeds – ¼ teaspoon
• Bay leaf - 1
• Milk – ¼ cup (if required, for gravy)
• Heavy Cream -  ½ cup 
• Butter – 2 tablespoons (for frying the Paneer) + 2 tablespoons (for making the gravy)
• Yogurt - 2-3 tablespoons

Photo features: A little spread at our get together party, from left- Masala Kachori, Alu Kumro, Boondi Raita, Butter Chicken, Lamb Kababs and Palak Paneer (you can find all these delicious recipes on the blog).

Let’s do some preparations:

• Season the Paneer with a pinch of Salt and Turmeric.
• Heat a skillet over medium low heat.
• Add the Butter in it (2 tablespoons).
• When it starts melting, add the Paneer pieces in the skillet in a single layer.
• Fry till they are golden red in color then transfer to a plate.
• Now let’s cut the vegetables (Onion, Spinach, Garlic, Ginger and Tomato). Cut them up in big pieces.

Directions to make the gravy:

• Heat a big wok over high heat.
• Add 2 tablespoons of Butter in it.
• As soon as the butter starts melting add the Onion.
• Stir for a few seconds then add the Garlic, followed by the Ginger. Mix well.
• When the Onion starts turning golden, add the Tomato. Mix well.
• The Tomato will soon start melting down, add the Spinach. You will see that the Spinach will immediately start wilting.
• Turn off the heat and allow it 10-15 minutes to cool down.
• Take the chopper and add all the vegetables in it. Run a few whirls so that everything gets chopped down. 
• Transfer the mixture back to the wok and heat it over medium heat.
• Add all the whole spices (Green Cardamom, Black Cardamom, Cloves, Cinnamon, Cumin seeds and Bay leaf) in it. Stir to mix. Cook for 5 minutes.
• Turn down the heat to low and add the remaining spices in it (Coriander Powder, Red Chili Powder, Salt and Turmeric Powder). Cover and cook for 10 minutes.
• Add the Yogurt, Heavy Cream and Garam Masala in it along with the fried Paneer pieces and cover and cook for 10 minutes.
• Check the consistency, I usually like to add a little Milk at this stage (for the gravy). 
• Palak Paneer is ready, serve with Naan, Tandoori Roti/ Plain Roti, Rice or Pulao and enjoy!

Recommended Reading:

• Paneer Alu Pulao (Rice with Fresh Cheese and Potato)
• Tandoori Roti
• Garam Masala
• Top 10 Spices to keep in your kitchen
• Food Chopper and its Importance in Our Kitchen
• Alu Kumro (Bengali Torkari - Potatoes with Pumpkin stir fry)
• Masala Kachori (Indian Puffed Bread with Spices)
• Grilled Lamb Kababs
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Debarshi’s Amuse Bouche
• Palak ke Pakore (Gram flour and Spinach Fritters)
• Dhaba Wala Saag Chicken (Chicken in Spinach Curry Rustic Indian Style)
• Namkeen Puri (Deep Fried Savory Puffed Bread)
• Chanar Dalna (Bengali recipe: Fresh Cheese and Potato Curry)
• Jeera Rice (Rice flavored with Cumin Seeds)
• Mamma’s Mixed Vegetables
• Debarshi's Lachha Paratha (Multi-Layered, Crispy, Flaky Homemade Bread)
• Paneer Bhurji (Crumbled Fresh Cheese with sautéed Onions)
• Alu Palak Sabji (North Indian Dish: Stir-fried Potatoes with Spinach)
• Mamma’s Matar Paneer (Peas and Indian Cottage Cheese in a tomato gravy)
• Shahi Paneer (Indian Cottage Cheese in a creamy gravy)
• Easy Air Fryer Paneer Tikka
• Palak Kachori (Deep Fried Bread kneaded with Spinach and spices)