Friday, October 27, 2006

Palak Paneer

This is a popular side dish that is served with either roti or pulao. Simple yet elegant, palak paneer is very easy to make and delicious with a light hint of spices in the background.

1 big bunch of fresh spinach (or one 10 oz box chopped frozen spinach)
15 to 20 cubes of paneer
1/2 cup canned diced tomatoes or crushed tomatoes
5 green chillies
1/2 onion (chopped finely)
1/2 tsp of ginger garlic paste
1 tsp of coriander-cumin powder
1/4 cup cashews
1 tbsp chopped fresh coriander leaves
A pinch of turmeric powder
Salt to taste

1. Dry roast the cashews and keep aside.
2. If you are using fresh spinach then wash the spinach, roughly chop them and sauté along with green chillies in one tsp of oil until wilted. Let the mixture cool. Add the cashews and puree the spinach with a pinch of salt and coriander leaves to a smooth paste.
3. If using frozen boxed spinach, sauté only the green chillies in oil. Defrost the spinach in a microwave and blend to a smooth paste along with green chillies, coriander leaves, cashews and salt. Do not add excess water while making the spinach puree.
4.Add 1 tsp of oil in a pan and sauté the onions till translucent.
5.Add the ginger-garlic paste and coriander-cumin powder and sauté for a while.
6.Then add the turmeric powder and tomatoes and mix well till the raw smell of tomato disappears.
7.Add the spinach mixture and let everything boil. If you find the gravy too thick, add 1/4 cup of water.
8.Add the paneer cubes and mix till they are incorporated completely in the gravy.
Optional: You can shallow fry the paneer cubes in oil.

Serve hot with pulao or roti.

Serving size - 1 cup
Number of servings - 5

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