Indian Cottage Cheese in Spinach sauce
Palak Paneer is a very common North Indian side dish. It is a beautiful combination of Paneer (Indian Cottage cheese) in a creamy spinach sauce. Cottage cheese is slightly fried to get that golden colour from outside yet tender and just inside. Then it is simmered in that vibrant smooth less spicy spinach sauce….
This is one of those go-to recipes which I make often with Chapatis. This is quick and easy to make recipe which is everyone’s favorite. My young one who is so fussy about eating vegetables loves it, and demands to make it, if I do not make it for some time.
Whenever I have served this recipe there are few questions which my guests always ask me. How my spinach sauce has such a lovely green colour. How these paneer cubes are soft and yet not crumbly. Well, let me tell you what I do. Do you boil paneer cubes in water after frying???
Boil water for blanching add a pinch of turmeric powder let it simmer then add spinach leaves in to it. Stir the leaves for 3 to 4 minutes. Drain the leaves and add it to cold water, the leaves should be immersed completely in the cold water. Drain and then grind it in a grinder, I add cold milk or cream which yields me the vibrant green colour.
Frying paneer is an optional step in Palak Paneer recipe, but slightly pan fried Paneer tastes better and will not crumble when it is added in the sauce. To fry paneer, heat a pan with little oil, place paneer cubes in the pan, turn the sides when one side is golden. Do not over fry the paneer, over fry may make it rubbery. When sauce is ready allow the paneer to simmer in it for some time.
Palak paneer goes well with Chapati, Paratha, or Pulav. Let’s start making Palak Paneer/ Saag Paneer/ Spinach & Cottage Cheese Gravy.
Cottage Cheese in Spinach sauce Recipe
- 2 Bunch Palak/Spinach Leaves
- 200 grams. Paneer cubes
- 1 Tomato Pureed
- 1 Onion
- 4 Green Chilli
- 1 tbsp. Ginger Garlic Paste
- ½ tsp. Coriander Powder
- ¼ tsp. Red Chilli Powder
- ¼ tsp. Garam masala
- ¼ tsp. Cumin Powder
- 1 tbsp. Oil
- 1 tbsp. Butter
- Salt to taste
- 1 tbsp. Fresh Creamy
- Boil water add washed and trimmed spinach and cook for few minutes.
- After few minutes when spinach becomes soft drain it.
- Drop the leaves in to a tub of cold water this will help to retain its bright green colour.
- Puree spinach in a food processor or blender until smooth.
- Add water as needed to reach desired consistency and keep it aside.
- U may use milk or cream in place of water for a creamier texture.
- Heat oil in a pan, add paneer cubes and fry till golden brown.
- Drain it and keep it aside.
- In the same pan add 1 tbsp. butter, keep the flame low.
- Add finely chopped onion fry it until translucent.
- Add ginger and garlic for 30 sec.
- Then add tomato puree, garam masala powder, cumin powder, coriander powder and red chilli powder and stir till well mixed.
- Stir fry over medium heat till oil separates.
- Add spinach paste and saute for 2-3 minutes.
- Add paneer and cook till paneer softness.
- Add fresh cream give it a good stir and remove from fire.
- Garnish with some extra cream.
- Serve it with phulkas, rotis, naans etc …