Palak Paneer (Cottage cheese in spinach gravy)

How to feed greens to kids? Palak paneer is the answer! A healthy and creamy gravy, filled with goodness of palak and paneer which will ensure that kids get their adequate supply of greens without making a fuss. Palak is rich in vitamins B, C and E, potassium, calcium, iron, magnesium and guarantees healthy hair growth and paneer prevents diabetes, high blood pressure and also certain types of cancers. Though I make Palak rice, Palak sambhar and Palak dal, Palak paneer is my kids most preferred choice. 

Palak paneer best goes with chapathis, pooris and rotis and can also be packed for school. I follow this recipe from an old recipe collection of mine. Not sure from whom I got it from. But have been making it since the time I got married. This healthy spinach gravy and melt in the mouth paneer are sure to become your favourite.  

Prep time: 10 mins|Cooking time: 20 mins
Course- Side dish|Cuisine: North Indian

Ingredients:

Palak(spinach)- 1 bunch

Paneer-200 gms

Onion-2( cut finely)

Tomato-2(cut finely)

Red chilly powder-1 ½ tsp

Coriander powder- 1 tsp

Cumin powder- ¾ th tsp

Turmeric powder- ¼ tsp

Garam masala powder- ½ tsp

Salt- as needed

Sugar-1 tsp

Curd- ¼ cup

Cashews- 7 to 8( soak in warm water)

Butter-2 tbls

Oil- ¼ tsp

Method:

1.       Cut paneer into cubes. Heat a little oil on a tawa and add the paneer pieces. Just fry for a minute and flip it over. Fry the other side too for a minute and remove from fire. Keep it immersed in water until used.

2.       Heat a little butter in a kadai and add the cleaned and washed palak leaves. Fry until it shrinks. Allow it to cool.

3.       Grind the palak leaves into a smooth paste. Also grind the cashews separately into a fine paste and keep ready.

4.       Now heat the rest of the butter and add the onions. Fry  until it becomes golden colour.

5.       Add the tomatoes and mix well.

6.       Add chilly powder, coriander powder, cumin powder and turmeric powder. Mix and mash it well.

7.       Add whipped curd. Cook on low flame until oil separates.

8.       Add ground palak leaves paste, salt and sugar and cook for few more minutes.

9.       Add the cashew paste and water required to get the proper consistency for gravy.

10.   When it starts boiling add the paneer pieces and keep in low flame for 2 or 3 mins so that the masala blends with the paneer.

11.   Add garam masala powder and give a quick stir and switch off the flame.

12.   Serve with rotis or chappatis.

Notes:

• Frying paneer on tawa  is an optional step. You can also add it directly to the gravy without frying.
• You can replace 2 tblsp butter with 1 tblsp butter and 1 tblspoon oil.
• Soaking cashews in warm water before grinding helps in making a smooth and fine paste.

Step by step pictures

cut paneer into cubes.

pour a little oil on a tawa and add the paneer pieces. fry it for a minute and flip it to other side. fry the other side too and remove when cooked.

soak in in water until use

heat a little butter in a kadai and add the palak leaves. fry until it shrinks.allow it to cool.

grind the palak leaves into smooth paste.

grind the cashews separately into a smooth paste.

add the rest of the butter to a kadai and add onion. fry until golden brown in colour.

now add the tomatoes and mix well.

add chilly powder, coriander powder, cumin powder and turmeric powder. mix everything well.

add whipped curds and cook on low flame till oil separates.

add ground palak leaves, salt and sugar and cook for 2 to 3 minutes.

add the cashew paste and give a stir.

add required water to form gravy consistency of your choice and let it boil.

when it starts boiling add the paneer pieces and keep it on low flame for 2 to 3 minutes, so that the masala blends with the paneer. sprinkle garam masala, give a stir and switch off flame.