Yummy Palak Paneer

Anumita shares a veg recipe of Palak Paneer, the way she makes it. It’s yummy and healthy. A Different Truths exclusive.

We all love non-veg food at home, but Tuesday is one day we become steadfast vegetarians. Paneer becomes the hero of the day. Paneer is strained cottage cheese. Most of the time I make fresh paneer at home, and the days I feel lazy I use cubed and fried store-bought paneer.

Paneer can be made by boiling milk and adding either vinegar or lemon juice. Once the milk is completely curdled, straining it through a cheese cloth. Let it hang for an hour. Cut them into cubes and slightly fry them. Paneer can be made in advanced and frozen for later use.

Palak Paneer is a recipe of the north Indian community. Usually the palak (spinach) is grind into paste for cooking. My children do not like the paste like consistency of spinach. I usually finely chop the spinach. I use baby spinach leaves, they cook fast and do not have the fibrous consistency.

Try out this easy vegetarian recipe and enjoy it with roti, paratha or naan.

Palak Paneer

Prep time: 10 mins (if paneer is made earlier)

Cook time: 15 mins

Meal: Main course or side dish

Serves: 4 to 6

Ingredients

Paneer cubes: 400 gms

Baby spinach: about 500 gms, finely chopped

Big onion: 1, finely chopped

Tomato: 1 (Roma), fine paste

Garlic: 5 big pods, finely chopped

Ginger: 1 ½ inch, fine paste

Garam Masala: 2tsp

Turmeric: 1tsp

Coriander powder: 1tsp

Cumin powder: 1tsp

Sour cream: 1tbsp

Oil: for cooking

Salt: to taste

Ghee: optional

Method

Heat oil and sauté garlic and onion.

When the onion changes color add ginger, and tomato paste.

Stir in with salt, turmeric powder, coriander powder and cumin powder.

As the spices start clumping add the chopped spinach and garam masala.

Let the spinach wilt and become a semi dry consistency, then add the cubed paneers.

Lower the heat and stir in the sour cream.

Taste for salt once and sprinkle a spoon of clarified butter or Ghee.

Serve hot with your choice of roti, naan or paratha.

Enjoy every mouthful.

Photos by the author

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Anumita Roy

Anumita Roy is an artist at heart and legal/medical interpreter by profession. She creates word images in her verses and loves to write short stories. Mother of children in the spectrum, she advocates special needs issues in whichever way possible. Born in India, brought up in several countries, makes her a true global citizen. She now lives in the Columbus, Ohio, with her family and follows her passion for writing and advocacy being the Managing Editor of Different Truths.

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