Today’s green green dinner was Palak Paneer with Pudina, Flax Seeds Paratha with bunch of veggies as salad. Palak Paneer (Indian Cottage Cheese in a Spinach Gravy) is the easiest dish that one can do with Paneer maybe. If you are vegan, then replace the paneer with soya tofu.
The trick to get creamy green, just blanch the leaves enough not for too long and remember to soak them in ice cold water to keep their green color intact. And once you blend it well and cook slowly for 15 mins on medium flame, you can get the creaminess very easily without adding any cream or yoghurt!
Quick dinner ready in less than 30 mins. Perfect for a worknite dinner option. What are you having for dinner tonight?
Palak Paneer (Cottage Cheese with Spinach)
Blanch Spinach in boiling water for 3 - 4 minutes if using fresh spinach. Immediately transfer the blanched spinach to the blender along with Onion, tomato, garlic and ginger to a thick consistency. Let the spinach cool down for 5 - 10 minutes before blending it.
In a pan, add oil and temper cumin seeds for 20 seconds and then add this blended mixture. Stir this on a low flame for 10 minutes till the spinach looses its raw odor. Donot increase the flame else the blended mixture will start splashing all across your stove making it tough to clean later.
Once this is cooked on a low flame for 10 minutes with occasional stirring, add chilli powder, coriander powder and some garam masala. Mix everything well and put the lid on again for another 10 minutes. If you find the gravy getting too thick and difficult to be stirred, add half a cup of water and then stir again.
And finally add diced paneer at the end and let the gravy simmer for 5 more minutes. Finish it with some ghee (clarified butter).