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- I blanched the palak leaves in hot water, so as to preserve some
- colour, and I also sauted them in the masala for 2-3 min (as my MIL
- sticked to this method for taste), I used refined oil and curd/yogurt
- instead of cream....to make it as healthy as possible. You can use ghee,
- dalda, or even butter if you are in the mood for a total indulgence and
- use thick cream instead of curd/yogurt. I like my gravy to be a bit
- thick, if you would like to thin it out....you can use milk, water, or
View Full Recipe at Cooking is Easy
%20is%20used%20to%20make%20traditional%20Punjabi%20dishes...and%20thus%20her%20curries%20were%20rich....the%20first%20time,%20I%20tasted%20palak%20paneer%20soon%20after%20our%20marriage,%20I%20thought%20this%20curry%20was%20yum....but%20being%20born%20and%20raised%20in%20Kerala....I%20had%20no%20clue%20of%20what%20Palak%20was!!%20and%20later%20I%20was%20astonished%20to%20know%20that%20a%20green%20leafy%20vegetable%20was%20transformed%20into%20this%20tasty%20dish....and%20thus%20started%20my%20little%20affair%20with%20palak%20:)%3C/p%3E%3Cp%3EAuthor:%20Nisa%20Homey%3C/p%3E%3Cp%3EServes:%204.%3C/p%3E%3Cp%3ECooking%20Time:%2025-30%20min.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EPaneer:%20250%20gms,%20cubed.%3C/p%3E%3Cp%3EFresh%20Palak/Spinach:%201%20large%20bunch,%20cleaned%20and%20without%20stems.%3C/p%3E%3Cp%3EOnion:%202,%20chopped%20finely%20or%20minced.%3C/p%3E%3Cp%3EJeera:%201/2%20tsp.%3C/p%3E%3Cp%3EBay%20Leaf:%201%3C/p%3E%3Cp%3EGinger:%201%20inch,%20finely%20chopped.%3C/p%3E%3Cp%3EGarlic:%206%20to%207%20cloves,%20finely%20chopped.%3C/p%3E%3Cp%3ETomato:%201,%20finely%20chopped%20or%20pureed%3C/p%3E%3Cp%3EKashmiri%20Chilly%20Powder:%201%20tsp.%3C/p%3E%3Cp%3ECoriander%20Powder:%201%20tsp%3C/p%3E%3Cp%3ETurmeric%20Powder:%201/4%20tsp.%3C/p%3E%3Cp%3EGaram%20Masala%20Powder:%201%20tsp.%3C/p%3E%3Cp%3EKasuri%20Methi:%201%20large%20pinch%20(dried%20fenugreek%20leaves).%3C/p%3E%3Cp%3ECurd/plain%20yogurt:%202-3%20tbsp.%3C/p%3E%3Cp%3EWater%20or%20Milk:%201%20to%201%201/2%20cups.%3C/p%3E%3Cp%3ERefined%20Oil:%203%20tbsp.%3C/p%3E%3Cp%3ESalt:%201%20tsp%20or%20as%20needed.%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EThe%20star%20cast%20:)%20make%20sure%20you%20remove%20the%20think%20stem%20of%20the%20leaves.%3C/p%3E%3Cp%3ELets%20blanch%20the%20palak,%20just%20bring%20a%20pot%20of%20water%20to%20boil,%20add%20salt,%20add%20the%20cleaned%20spinach%20leaves%20in%20it%20for%201-2%20min,%20remove%20and%20when%20cooled,%20puree.%20OR%20you%20can%20do%20as%20my%20MIL%20does,%20just%20cook%20the%20leaves%20with%20little%20water%20in%20a%20pan%20or%20pressure%20cooker%20and%20then%20when%20cooled%20grind%20to%20a%20paste....along%20with%20the%20water.%20Though%20I%20have%20to%20admit%20that%20the%20first%20step%20retain%20the%20color%20of%20the%20green%20leaves.%3C/p%3E%3Cp%3EI%20minced%20the%20onions,%20ginger%20and%20garlic%20in%20my%20food%20processor....you%20can%20do%20it%20with%20a%20knife%20too.%3C/p%3E%3Cp%3EHeat%20a%20kadai%20or%20pan%20with%203%20tbsp%20oil,%20add%20in%20jeera%20and%20the%20bay%20leaf.%3C/p%3E%3Cp%3EAdd%20in%20the%20minced%20onion%20mix%20into%20the%20hot%20oil,%20after%20a%20minute,%20simmer%20the%20fire%20and%20add%20in%20salt.%3C/p%3E%3Cp%3EOnce%20the%20onion%20starts%20to%20brown,%20add%20in%20kashmiri%20chilly%20powder,%20coriander%20powder,%20and%20turmeric%20powder.%20Mix%20all%20the%20powders%20for%20a%20min,%20so%20that%20the%20raw%20flavor%20diminishes....remember%20the%20fire%20is%20on%20low.%3C/p%3E%3Cp%3EAdd%20in%20the%20finely%20chopped%20tomato%20(you%20can%20also%20puree%20them)%20and%20a%20little%20water%20(about%202%20tbsp)%20so%20that%20it%20blends%20well%20into%20the%20masala....put%20the%20heat%20to%20medium%20and%20mix%20and%20stir%20till%20oil%20starts%20to%20separate%20(it%20took%20about%203-5%20min)....then%20again%20simmer%20the%20fire.%3C/p%3E%3Cp%3EYou%20can%20see%20that%20the%20oil%20has%20started%20to%20come%20out,%20at%20this%20stage%20add%20the%20pureed%20palak.%20I%20always%20follow%20my%20MIL's%20advise%20to%20saute%20the%20pureed%20palak%20for%202-3%20min%20in%20the%20masala%20(though%20doing%20so,%20the%20color%20tends%20to%20change%20a%20bit...but%20the%20taste%20is%20commendable).%3C/p%3E%3Cp%3EAdd%202-3%20tbsp%20curd/yogurt%20or%20if%20you%20like%20the%20curry%20to%20be%20little%20rich%20add%20cream.%20Then%20add%20in%201%20tsp%20garam%20masala%20and%20a%20fat%20pinch%20of%20kasuri%20methi......and%20some%20water%20or%20milk%20to%20thin%20out%20the%20gravy%20a%20bit%3C/p%3E%3Cp%3EAdd%20the%20cubed%20paneer,%20simmer%20for%20a%20minute%20(if%20you%20prefer,%20you%20can%20lightly%20fry%20the%20paneer%20in%20oil,%20but%20here%20I%20did%20not%20do%20that)....serve%20hot%20with%20phulka/Indian%20flatbread%20or%20Tandoori%20Roti.%3C/p%3E%3Cp%3ENotes:%3C/p%3E%3Cp%3Ecream.%3C/p%3E%3Cp%3EYou%20can%20garnish%20with%20some%20cream%20or%20yogurt%20swirled%20or%20fresh%20ginger%20strips;%20like%20I%20have%20here.%3C/p%3E){kind=link}