Palak Paneer Recipe, an Indian Vegan Curry Recipe

PALAK PANEER

(COTTAGE CHEESE in SPINACH GRAVY)

Cooking Time: 20 minutes                                                                      Serves: 8-10 

INGREDIENTS: 

1. Paneer or Cottage Cheese cut into cubes (500 grams) 
2. Palak or Spinach leaves (500 grams)
3. Onion paste
4. Garlic paste 
5. Ginger paste
6. Tomato puree or paste
7. Whole Green chilies
8. Red Chili powder
9. Salt
10. Sugar
11. Fresh Cream 
12. Refined oil
13. Ghee or Clarified Butter (Butter can be used instead of ghee) 

METHOD:

1. In a pan add about one cup of water for boiling the spinach. To this add all the spinach leaves. Cover the pan and cook for 5-6 minutes until the spinach is properly cooked yet the color is still green.
2. Strain the boiled spinach and blend it in a mixer grinder with 2 whole Green chilies. Spinach puree is ready.
3. For making the gravy, take 2-3 tablespoons of refined oil in a pan and also add 1 tablespoon of ghee/butter. Let it heat up.
4. To this add 3 tablespoons of onion paste, 1 tablespoon of crushed garlic and fry for a minute.
5. Next add 1 tablespoon of ginger paste and 3-4 tablespoons of tomato puree. Saute this for 2-3 minutes until oil separates at the edges. 
6. Now add the spinach puree to this masala mixture and mix well. Add 1 teaspoon of red chili powder. 
7. Then add salt and sugar according to taste. Mix and cover the pan. Cook on low heat fro 2-3 minutes.
8. To this add the paneer cubes and carefully mix making sure the paneer cubes doesn't break. Cover and cook for an additional 1-2 minutes.
9. Add some ghee on top and 3 tablespoons of fresh cream. 
10. Mix well and serve the palak paneer with rice, roti or naan. 

NOTES:

1. You can make paneer at home. Heat some milk and add lemon juice to it. Switch off the flame and allow the curds to separate. Strain the curd and allow all the whey to drain off. Take the drained solid curd, place on a plate and cut into small cubes. This is how paneer or cottage cheese is made. 
2. While boiling the spinach add very little water as possible as spinach will release a lot of water.
3. Don't overcook the spinach as the vibrant green color may be lost.
4. Don't compromise on the amount of ghee or butter. This gives the dish a whole new definition.
5. While sauteing onion, garlic, ginger and tomato, make sure the oil separates near the edges of the pan. This is an indication of proper sauteing. It's a key factor in making all Indian curries and gravies.
6. Cook on low flame for better flavor.
7. Mix the paneer cubes in the gravy very carefully. Paneer or cottage cheese is very soft and can easily break.