Palak Paneer | Spinach With Cottage Cheese
Ingredients
- 2 Bunches Spinach/Palak
- 200 g Cottage cheese/Paneer
- 6-8 Cloves Garlic
- 1 No. Onion(finely chopped)
- 3-4 Nos. Green chilies
- 3-4 Nos. Cloves/lavang
- 2-3” Pieces Cinnamon/Patta
- 4-6 Nos. Whole red chilies
- 1 Bay leaf Karuga Ela
- 2 tbsp Oil
- soda bi carb A pinch
- 1 Tsp sugar
- Salt As reqd
Instructions
- Boil water in a large pan and add some salt, sugar and soda-bicarbonate.
- Clean and wash the spinach/palak, retaining the good part of the stem. Blanch the spinach/palak in boiling water for 2-3 minutes.
- Drain the spinach/palak and refresh in cold water and keep aside to cool.
- Grind the spinach/palak in a mixer with green chilies and 4 garlic cloves. Keep this pureed mixture aside.
- Heat oil in pan and add the bay leaf, cloves and cinnamon/dalchini.
- Add the finely chopped onions and saute for 2-3 minutes till the onions turn translucent.
- Add the ground spinach/palak to the onions and cook on low flame for 3-4 minutes.
- Cut the cottage cheese/paneer into cubes.
- Add the cottage cheese/paneer pieces to the spinach/palak and mix well.
- For the tempering/ tadka:
- In a small skillet, heat 2 tbsp oil and fry 1 bay leaf, 2 cloves/lavang, 1 small cinnamon stick/dalchini and 4-5 whole red chilies. Add 2 minced garlic cloves and fry till golden brown.
- Transfer the spinach/palak and paneer into a serving dish and pour the tempering/tadka on top. Serve with paratha/roti.
Notes
You can visit this link Palak Cutlet. You can also visit this link Palak Paneer.
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