Paalak Paneer

Photo: Rituparna Mukerji

Ingredients

1 bunch Spinach/Palak big

2 Green chilis

1 teaspoon Cumin seeds/Jeera

100 grams Paneer/Tofu (cottage cheese)

1/2 teaspoon Chilli powder

1/2 teaspoon Turmeric powder

Salt to taste

2 teaspoons Ghee/Clarified butter

Cream for garnish

Preparation

Wash the leaves along with the stem well to get rid of all the dirt. The best way of doing this is to soak them in water and then change the water every 5 minutes till the water is clean. This may have to be done 4 to 5 times to clean the leaves well.

Now cut the leaves roughly and steam it in the microwave for 5 minutes or boil water in a vessel and soak for 10 minutes. Before putting the spinach leaves in the water switch off the gas. Once the spinach is blanched immediately put under running water to stop the cooking process and retail the colour of the leaves. If you let them to still cook they will turn a deep green.

Now put the leaves in your mixer and grin to a paste. Add water for easy grinding.

Now heat the oil in a thick bottomed pan on high, once hot reduce the gas to minimum. Add the cumin/jeera seeds and green chilies, the seeds will splatter and the chill and seeds will release a deep aroma.

Add in the spinach paste and steer so that it doesn’t burn. Now add the red chili powder, turmeric powder and salt.

Reduce heat and let boil for 5 minutes and stir at intervals.

Cut the paneer/tofu to pieces and add to the mix. Let cook for another 5 minutes. If you feel that the gravy is getting to think add warm water and adjust the salt and chili.

Serve hot garnish with cream.

It tastes best with lacha parathas.