Cottage Cheese In Spinach Gravypalak Paneer Recipes

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PALAK PANEER ~ COTTAGE CHEESE IN A SPINACH GRAVY



Palak Paneer ~ Cottage Cheese in a Spinach Gravy image

Soft chunks of paneer (cottage cheese) dunked in a creamy, luscious lightly spiced spinach gravy

Provided by Shireen Sequeira @ www.ruchikrandhap.com

Categories     Main Course

Time 40m

Number Of Ingredients 17

300 grams fresh malai paneer (cubed)
7-8 fat cloves of garlic
1 small onion (finely chopped)
1/2 teaspoon cumin seeds
1/4 teaspoon cumin powder
1/4 teaspoon coriander powder
1/4 teaspoon garam masala powder
A pinch of turmeric powder
a fat pinch of kasuri methi
2 tablespoons fresh cream to stir in plus extra to garnish
2 tablespoons ghee or oil for frying
Salt to taste
4 packed cups/2 medium big bunches (300 gms after cleaning palak / spinach leaves)
1-2 tablespoons chopped coriander leaves (optional)
1-2 small green chillies (adjust to taste)
1 " ginger (roughly chopped)
1 teaspoon lime juice plus extra if required

Steps:

  • Place the paneer cubes in a bowl of boiling water and a little salt. Cover and keep aside for 10 minutes. This will make the paneer soft.
  • Wash the palak leaves in 2-3 changes of water and place in a bowl. Pour freshly boiled water over them and cover the bowl for 2 minutes. Then drain and transfer the leaves into another bowl of cold water (you can add a few ice cubes to the water). See notes
  • Drain excess water from the blanched leaves and grind them to a smooth paste along with the coriander (optional), green chillies, ginger & lime juice. Keep aside.
  • Heat oil or ghee in a wok/kadai and fry the cumin seeds on a medim-low heat for a few seconds before adding the minced garlic. Fry for half a minute and add the chopped onions.
  • When the onions turn translucent/pale, reduce the heat completely and add the spice powders (turmeric, cumin powder, coriander powder & garam masala powder) and toss quickly for a few seconds taking care not to burn them
  • Add the ground palak mixture and fry very well on a low heat for at least 7-8 minutes or till the oil begins to separate. Add salt to taste and lime juice if required.
  • Whisk the fresh cream to a smooth consistency and stir in. Mix everything well and add the paneer cubes (without the water in which it was soaked). Rub the kasuri methi between your palm and spinkle. Simmer for two minutes.
  • Serve hot garnished with a drizzle of more fresh cream if desired, with chapathis, rotis or parathas

COTTAGE CHEESE IN SPINACH GRAVY(PALAK PANEER)



Cottage Cheese in Spinach Gravy(Palak Paneer) image

Make and share this Cottage Cheese in Spinach Gravy(Palak Paneer) recipe from Food.com.

Provided by Pavithra Mahesh

Categories     Asian

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 15

9 ounces cottage cheese
8 ounces Baby Spinach
1 1/2-2 tablespoons butter
1 teaspoon cumin seed
2 onions
2 green chili peppers
1 teaspoon ginger-garlic paste
1 teaspoon red chili powder
1 tablespoon coriander powder
2 tomatoes
1 cup water (use the water in which spinach was blanched)
1 tablespoon salt
1/2 teaspoon garam masala powder (of 2 cloves, 1 cardamom and 1 cinnamon stick)
1 tablespoon heavy cream
cilantro

Steps:

  • Remove the stems from the spinach,blanch them in hot water and grind them into a fine paste.
  • Add butter in a heavy bottomed vessel and add cumin seeds and let them splutter. Add finely onions and green chili saute them till light brown. Don't burn them.Mean while shallow fry cottage cheese cubes in 1 tbsp of oil slightly brown.
  • Add ginger garlic paste and fry further for 3 minutes. Add red chili powder and coriander powder and combine well.
  • Blend the tomatoes,add the tomato paste and let it cook for 5-6 min on medium heat. Add the spinach paste and let it cook further for another 4-5 minute.
  • Add the fried cottage cheese(paneer) cubes and combine. Cook covered on low heat for 3 minute Add the spinach water and salt and cook on medium heat for 10-12 minute.
  • Add heavy cream, garam masala powder and chopped cilantro and mix well.
  • Reduce flame, cover and cook for 2 mts.
  • Serve hot with flat breads or white rice.

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