No Onion No Garlic Palak Paneer
A tasty and delightful dish prepared with leafy green spinach, mild spices and Indian cottage cheese - intensely flavorful, loaded with nutrients and the delicious ingredients will set your taste buds tingling!
Servings: 4 PEOPLE
Ingredients
MAIN INGREDIENTS
- 300 grams Fresh Spinach leaves
- 250 grams Cubed Paneer
- 2 -4 teaspoon Oil to cook paneer
FOR THE GRAVY
- 1/3 cup Boiled Cabbage Paste
- 1/2 - 3/4 cup Homemade tomato puree
- 3 tablespoon Coconut paste
- 1 tablespoon Ginger paste
- 1/2 tablespoon Cashew Paste (optional)
- 1/2 teaspoon Red chili powder
- 1 teaspoon Coriander powder (sukha dhaniya)
- 1 teaspoon Garam Masala Powder
- 2 tablespoon Oil
- Salt to taste
- 1-2 tablespoon Cream (optional)
FINAL TEMPERING - OPTIONAL
- 3 teaspoon Ghee
- 1 teaspoon Cumin seeds
- 3-4 pieces of Dried whole red chilies
Instructions
BLANCHING PALAK
- Wash and clean Spinach.
- Boil water in a pan.
- Add spinach. Let it boil for 2-3 minutes.
- Using a slotting spoon remove spinach and..
- Drop into a large bowl of ice water.
- This will stop the cooking process.
- Once cooled, drain and coarsely ground spinach.
- Cut paneer in cubes and cook over griddle until light brown in color and crispy.
MAKING GRAVY
- Assemble: ingredients for the gravy.
- Heat oil in a pan, add cabbage paste, tomato paste and cook for a minute.
- Mix in spices and cook for another minute.
- Add coconut paste and cashew paste and cook for 1 minute until oil starts to separate.
- Pour in coarsely grounded palak.
- Mix it well.
- Bring it to a boil.
- Adjust seasonings and add cubed paneer.
DHUNGAR EFFECT
- For the smoky flavor follow the steps below. On a medium low flame heat charcoal.
- In 10 minutes it will be red hot. Using a tong, carefully lift the hot charcoal...
- And drop it in a stainless steel bowl or katori..
- Drizzle some ghee on top, it will start to sizzle...
- Place lid on top and let palak paneer soak in all the flavors. Leave it for 2-4 minutes, carefully remove katori from palak paneer and set it aside. When charcoal is completely cooled, discard it.
- Smoky palak paneer is ready. Just before serving, I like to add my second tadka.
- Feel free to add cream on top.
- Pair it with tandoori roti for a perfect evening meal.
