Palak Paneer in Curry Style

Long time back, somewhere around 20 years ago, it wasn't that easy to get readymade or packed Paneer from the market. We had to visit the nearby milk shops, ask the milkmen and order for fresh Paneer or Chhena. I remember even at home when my mamma used to make paneer in those days, she used to boil 1 or 2 litres of milk, then add lemon juice into the boiling milk, after some time the magic happens, the milk gets curdled and separates the water. Mamma used to strain the curdled milk and the portion of it was mixed with sugar in a bowl which we ate immediately and the rest 'Chhana' was wrapped in a cloth tightly for paneer recipes to be cooked later. This method of spoiling the milk which is commonly known as 'Doodh fatano' in Bengali, then squeezing the excess water and hanging it over in a tight muslin cloth to solidify is still carried in few kitchens nowadays.

Paneer Cubes

However, with the advancement in technology, it is very much possible to get readymade Paneer packets easily from even a small shop to big supermarkets. And slowly we have just given up on the old process of making 'Chhana'/ Paneer at home anymore. However, I still sometimes prefer doing it, when the milk accidentally gets curdled due to bad temperature/weather or whatsoever, I use the 'Chhana' for 'Paneer Bhurji' or other such simple recipes from my own inventions.

(Palak= Spinach, Paneer= Indian Cottage Cheese, Chhena in Hindi and Chhana pronounced in Bengali)

Palak Paneer

Now coming into today's recipe is what based upon the 'Paneer' story described above, it is not homemade paneer though, but while I was preparing for the recipe, I recollected the memories of those good old days with my young and beautiful mamma.

When you visit a restaurant and you want to order something from the vegetarian menu, what's the first thing that comes to your mind? Undoubtedly it should be paneer, "Yaar paneer mein kuch ho toh dekh aur order kar" (= see if you get something in paneer and order my friend), that's usually what we say before ordering the food. Right? And of course, Palak Paneer cannot go out of the list. Palak Paneer is undoubtfully the most popular paneer dish all over India and people are usually very fond of liking and opting for the popular Restaurant style Paneer Curry with creamy spinach gravy which makes a delicious main dish in the restaurants. This Restaurant style Paneer Gravy is also prepared at home and is very popular in the northern part of India, especially among the Punjabis where they prefer to make the recipe very thickly garnished with heavy cream or ghee(clarified butter) upon it.

Palak Paneer in Curry Style

I love this version of how the Punjabis cook paneer, but belonging to the Bengali family, today I'll share this recipe from my mamma’s version of making the delicious and healthy Palak Paneer.

Palak Paneer is basically soft paneer cubes shallowly fried and cooked in a thick spinach gravy with rich cream and other main ingredients. Today's recipe 'Palak Paneer in Curry Style' is my mamma's version of the dish, where the ingredients used are as usual similar to the main recipe, however, it is very light, low-fat content and people with high cholesterol who love paneer can opt-in for this dish. 'Palak Paneer in Curry Style' is very easy to prepare to keep it very healthy, nutritious and delicious at the same time. This is the easiest recipe you'll find for any Palak Paneer. Find the complete recipe below that I've shared with stepwise instructions and pictures.

Tips:

1. Blanching the spinach reduces its size and makes easy to blend. (Unblanched spinach can also be blended to make puree)
2. Addition of very few basic spices is a good idea for the recipe to keep it simple and healthy.

[Veg]

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Course: Side

Cuisine: Indian/ Fusion

Serves: 4

Measuring Items: 1 cup = 150 ml ; Teaspoon

Ingredients:

1. Spinach leaves (Palak) - a bunch (300 grams)
2. Cottage Cheese (Paneer) - 500 grams
3. Onion- 2
4. Ginger- Garlic paste- 1 Tsp
5. Green Chilli- 4

Spices:

1. Turmeric powder- 1 Tsp
2. Red Mirchi powder- 2 Tsp
3. Salt- 1.5 tsp (or as per taste)
4. Sugar- 1 Tsp
5. Mustard Oil - 1 cup

Method:

How to prepare ‘Palak Paneer in Curry Style’ with step by step pictures and instructions-

1. Take a large cooking vessel, heat a cup of water and put the spinach leaves in it, blanch for 2 minutes. (Spinach leaves will reduce and shrink)
   
2. Switch off the flame and drain water from the spinach leaves in a strainer. Let the leaves cool down for 5 minutes.
3. Blend the boiled Spinach leaves in a blender making a fine puree and keep it aside.
   
4. Meanwhile, cut the Paneer into cube sizes. (Fresh Paneer are something we get like this from local milk shops, however, there are packaged paneer cubes always available in the market)
   
5. Now heat the cooking vessel with a cup of mustard oil, fry the Paneer cubes until they turn slightly brown in colour.
   
6. Take out the fried paneer, oil remains in the vessel, add 1 tsp sugar in the hot oil.
   
7. Slowly keep adding sliced onions, Ginger- garlic paste, and green chili. Fry them for 5 minutes.
   
8. Now add in rest of the spices (Salt, Turmeric and Mirchi powder). Saute for another 2 minutes.
   
9. Pour the blended spinach leaves puree into the vessel and keep stirring with a cooking spade for 2 minutes.
   
10. Add 1 cup of water and the fried Paneer cubes, mix them well. Cover the vessel with its lid and cook for about 5 minutes.
    
11. Open the lid, stir for another 2 minutes, then switch off the flame.
    

'Palak Paneer in Curry Style' is ready to be served hot for the hungry souls waiting for the lunch deliberately. Serve it hot combining with white steamed rice and salads. I bet the combination of these three in the menu can beat the hunger in seconds and it is the perfect match for a serene vegetarian lunching scenes. 'Palak Paneer in Curry Style' is a very simple recipe and you would love it pairing up with Roti or bread, or also savour it along with butter naan for the extraordinary delightful evening treat. Prepare this pure soul food for your lunch or dinner and tell me how you liked it. Till then enjoy cooking, serving and eating!!

Paromita Pramanick ©2018. All Rights Reserved.