Palak Paneer (cottage cheese in spinach)

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It makes me blush now when i think of my disdain for Palak Paneer . I never thought i would fall in love with it . I am so hooked to this recipe by Anjum Anand that i look for reasons to make it ,So when i realized that my cook was not feeling too good today and i will have to make the lunch this dish was my first choice. It is the only way i get to feed spinach to my girls. I have left the Paneer ‘raw’ but if you wish deep-fry it.
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Adapted from Anjum Anands recipe.

According to Anjum Anands recipe she has chopped ginger and garlic into fine shreds but somehow i wanted a very creamy texture for my Palak Paneer and so I made a paste of the ginger and garlic and pureed my tomatoes ( i took 2 not very large tomatoes ) instead of grating them .I also increased the quantity of coriander powder and added 1/4 tsp of red chilli powder .

INGREDIENTS

800g spinach , picked over and washed

300g Paneer , cubed

2 tablespoon vegetable oil

2 onions very finely chopped

1-2 green chillies chopped (optional)

2 tomatoes pureed

1  tablespoon each of ginger and garlic paste ( or according to your taste )

2 tablespoon of yoghurt ,beaten

2 teaspoon coriander powder

1/2 teaspoon garam masala

1/4 teaspoon red chilli powder

1 1/2 teaspoon dried fenugreek leaves, crumbled.

Salt to taste

A knob of butter

Wilt the spinach in a saucepan with very little water ( just a splash or two ) for about 5 – 7 minutes. Once the Spinach is cold enough to handle drain out all the excess liquid and blend in a food processor  to a fine paste. keep this aside for the time being.

Meanwhile heat the oil in a non-stick saucepan and gently fry the onions until soft and lightly golden . On a low heat add the ginger and garlic pastes and cook, stirring for a few minutes, or until you can smell that the garlic is cooked . Pour in the tomatoes and green chillies (if using ) then stir in the coriander powder, garam masala and red chilli powder and cook over moderate heat stirring occasionally , for eight to ten minutes , or until the paste releases some oil back into the pan.

Mix in the spinach and cook for another 7-8  minutes add the yoghurt and stir it should have a smooth , creamy consistency if u think its too thick add a splash of water . Add the dried fenugreek leaves mix well spoon in the paneer and heat through for few minutes . Finally stir in the butter . Taste and adjust the seasoning .

Enjoy with warqui parathas or piping hot rice .

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