Palak paneer is one of my son’s favorite dishes and that is an achievement indeed. He hates rice, but when I think about it, even I wasn’t a big fan of rice or koottu or most South Indian foods at his age . I wouldn’t protest since I didn’t know any better, but I didn’t exactly love the food I was served either. And look at me now…I love all foods and South Indian is my favorite. So maybe it’s just a game of not giving up now and feeding him even though he eats with a look of martyrdom and a loud sigh. And hope that he will learn to love it as time passes by.
But some recipes are his favorites. Palak paneer is one of those. Even if you serve it with rice, there are no complaints. There is obvious delight and no questions are asked. I won’t say that I make it regularly, but I do make it at least once a month. Don’t want to jinx the special status of the dish by making it regularly.
I used to try my friend’s recipe for a long time, but now found another recipe at this site and that’s what I have been making for the past couple of times. Basically it’s spinach cooked with ginger, green chilies, garlic and onion. A few more items and the dish is complete. Palak paneer is a mild dish and you usually don’t add a lot of spice powders, letting the spinach shine over everything else.
Read on for the recipe. This serves about 4-5 people.
Serves 4-5 people
- 1 Tablespoon ghee
- 1/2 teaspoon jeera
- 1″ piece of ginger, chopped fine
- 3 cloves of garlic, crushed
- 2 green chilies, chopped
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder or per taste
- 1/2 teaspoon coriander powder
- A pinch of ground nutmeg
- 1/4 cup thick yogurt, optional
- 2 bunches of spinach, about 600gms, chopped roughly
- 200 gms paneer
- 2-3 tablespoons of cream, optional
- Heat 1 tablespoon of butter or oil in a pan. Add 1/2 teaspoon of jeera seeds. Once it changes color, add 1″ piece of chopped ginger, couple of chopped green chillies and 3-4 crushed or chopped garlic cloves. Once this turns golden in color, add one roughly chopped medium onion. Sauté until it turns pink.
- Chop and add one medium tomato to the sautéed onions. Let it cook for a couple of minutes. Add all the spices – 1/2 teaspoon each of turmeric powder, chili powder, coriander powder, a pinch of ground nutmeg and salt as needed. Cook for a further minute or two.
- Add 1/4 cup of yogurt and mix well. You can switch off the heat and let the curry cool a bit before adding the yogurt if you want. I didn’t do that.
- Add 3 bunches of spinach, about 750 gms, that’s roughly chopped and cook until it shrinks in size and is wilted. Taste test and adjust seasonings if needed. Take off the heat and let it cool down.
- Purée this mixture in a blender. Now add it back to the pan and bring it to a slow simmer. Add the cubed paneer pieces as well and let it cook together for a few minutes. You can add a few tablespoons of cream if you wish. Take off the heat and serve hot with chapati or jeera rice.