Palak Paneer (Punjabi-vegetarian)
Weekday Recipes

Cottage Cheese cubes in Spinach cooked with aromatic spices
Palak Paneer

Introduction: Palak Paneer is the most common North Indian dish that comes either as part of a vegetarian Thali or ordered a la carte in any Indian restaurant. Popular throughout North India with local variations, Palak Paneer is made to its best at Punjabi Dhabas. This authentic recipe we are sharing is collected from the land of five rivers.
2 bundles of Palak or Spinach (about 500gms)
250gms Paneer or Cottage Cheese cut into 1 inch cubes
3 medium Onions
1 pod of Garlic (about 14-15 flakes)
2 inch Ginger
1 Large Tomato
1 Teaspoon Turmeric
1 Teaspoon Red Chilli Powder
1 Tablespoon Garam Masala
2 Tablespoon Ghee
1 Teaspoon whole Cumin seeds
Salt to taste
>Clean and chop Palak and wash thoroughly
>Peel one Onion and make it quartered
>In a pressure cooker add Palak, quartered Onion, 7-8 Garlic flake and 1 inch Ginger
>Add half of Turmeric, pinch of salt and half of the garam masala
>Cook in pressure cooker for 10 minutes or up to 3 whistles
>Release the steam and cool
>Strain the cooked ingredients and pour in a blender, retain the stock separately

>Make a smooth paste with the contains of the blender
>Now Chop other 2 Onions and rest of Garlic and Ginger
>Add Ghee in a Wok or Kadai
>Add whole Cumin seeds and allow to splatter
>Add the Onions and sauté till translucent
>Add chopped Ginger and Garlic and cook for few minutes
>Add the chopped tomatoes, Turmeric and Red Chilli Powder
>Cook for 5 minutes or till the tomatoes get wilted
>Add the Palak paste from the blender
>Add the Paneer cubes and stir well
>Add rest of the Garam Masala and mix well
>Cook for 5 minutes, if require add little stock while cooking
>Once the Ghee starts separating on the side, its ready to serve
>Transfer to a serving platter and serve hot with hot Indian Breads
>Optional, garnish with a dash of fresh cream