Wednesday, February 9, 2011

Palak (Saag) Paneer

The combination of both chopped and pureed spinach is essential for making delicious palak paneer.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.  

Have fried paneer pieces ready, set aside until ready to use. 

Alternative: Use queso fresco, a Mexican cheese that can be found in most supermarkets, including Costco.

Blanch half of chopped spinach in boiling water for 1 minute and grind into puree in the blender.

Heat oil in a medium sauce pan over medium high heat. Add bay leaf and cumin seeds.

When cumin seeds sizzle, add onions.

Saute onions until translucent. Add ginger garlic paste and fry for a minute.

Add coriander powder, cayenne, turmeric, amchoor powder, and fennel seed powder. Fry all the spices with the onions for 1-2 minutes.

Add chopped tomato and tomato puree. 

Add salt and cook for about 5 minutes until tomato is soft and some of the moisture evaporates. Add both pureed and chopped spinach.

Cook for 10 minutes, stirring occasionally. Stir in sugar and milk.

Add fried paneer pieces to cooked spinach and heat through. 

To season, heat ghee in a small skillet over medium heat. Add garam masala powder to hot ghee.

Add seasoning to the cooked spinach. Garnish with cilantro and serve.

For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.

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