Spinach and cottage cheese curry / palak paneer

This gravy is the famous, simplest and favorites of many. Creamy, mildly spiced gravy which is an excellent combo for roti, chapati, naan, kulcha or any other Indian breads. I have seen both who love this and hate this recipe. Love because of its taste, texture and colour and hate for the same too. Cheers to those of you who like this and for people hate this for the color or texture or any other reason of your's please read below.

I have always loved palak / spinach for its bright, vibrant looking deep green color which is appealing moreover has nourishing properties as well. It is very high in vitamin c, folate, iron and calcium hence considered one of the healthiest food in the world. Not to give gyan here but on a serious note this treats anemia and other such deficiencies lead by low iron/calcium in your body. A very good and essential nutrient for pregnant ladies who need more of all the three calcium, iron and folate. Ok,this should be enough information, so now we shall jump to the recipe and indulge in the creamy gravy.

 

Ingredients : 

2 - big bunch of spinach / palak 

200 gms - paneer cubes  

5-6 green chilies 

2" - ginger 

8-10 - garlic pods 

1 tsp - turmeric powder 

2 tsp - jeera powder 

2 tsp - garam masala powder  

2-3 finely chopped onions 

4 tsp - cooking oil 

2-3 tsp fresh cream 

Salt as per taste

Method: 

Bring 2-3 cups  water to boil, add the cleaned spinach and boil for just a minute for spinach to get cooked

 

Strain the water and use it for the curry

 

Add a splash of cold water to the cooked spinach. Spinach will retain its bright green color by doing this.

 

Blend green chillies along with cooked spianch into a fine paste

 

 

Heat oil in a pan, toss in hand ponded fresh ginger and garlic and fry for minute

 

Add the chopped onions and fry until done

 

To this mix in the ground spinach paste and allow it to boil

 

To this add turmeric, jeera and garam masala powder and boil for 5 minutes 

 

Add salt and paneer cubes

 

Cover, cook on simmer for about 2-3 minutes until the gravy thickens 

 

Finally add fresh cream, mix well and switch off the flame. If you don't have cream, just mix in some malai from milk which works fine too

 

Serve hot with any hot Indian breads or just indulge as it is like I do. Hog and relish the soft panner cubes with mild flavours 

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