India

Palak Paneer

For the palak puree:
-200-250g fresh spinach/palak (7-9 oz)
-1-2 green chilies, chopped
-1-2 cloves garlic, roughly chopped (optional)
-½ inch ginger, roughly chopped
-3 C. water
-3 C. more water for ice bath

For the palak curry:

-⅓ C. finely chopped onion
-⅓ C. finely chopped tomatoes
-4-5 cloves garlic/lahsun, finely chopped
-½ tsp cumin seeds/jeera
-¼ tsp turmeric/haldi
-½ tsp red chili powder (optional)
-a pinch of asafoetida/hing (optional)
-¼ - ½ tsp garam masala powder (more if required)
-1 small tej patta/indian bay leaf
-200-250g paneer or tofu, (7 to 9 oz)
-⅓ - ½ C. water (as required)
-1-2 Tbsp. cream, low fat 25% to 35%
-2 Tbsp. oil/ghee/unsalted butter
-1 tsp kasuri methi leaves/dry fenugreek leaves (optional)
-salt to taste

Garnish:
-a few tsp cream or butter for topping the palak paneer (optional)
-½ inch ginger, julienned
-lemon or lime wedges/slices


Making the spinach puree:
1) rinse the palak or spinach leaves very well in running water. Discard any stringy stems. boil 3 C. water, add ¼ tsp salt and stir. add the palak leaves, cover, and let sit for 2-3 mins. strain leaves, and immediately put leaves in a bowl of ice cold water. Let sit for a minute or two. then drain the cold water.

2) Place leaves in a blender or grinder jar with chopped ginger, garlic and green chilies. make a smooth palak puree. no need to add water while making the puree. Set the spinach puree aside.

making the palak curry:
1) heat oil (or ghee or butter) in a pan or kadai. add the cumin and let sputter. then add the tej patta or bay leaf. add onions, and saute until onions become golden.
add garlic, and saute till the raw aroma of garlic goes away. add tomatoes. stir and saute until tomatoes soften. then add the turmeric powder, red chili powder and asafoetida/hing, stirring very well. then add in the palak puree and stir well. add ⅓ to ½ cup water or as required. stir again. simmer for 6-7 minutes or more till the palak or spinach is cooked. season with salt. the gravy or sauce will also thicken by now.
2) stir and add garam masala powder. stir again and then add the paneer/cottage cheese cubes. stir gently and simmer on a low flame till the paneer cubes become soft and succulent. about 1 to 2 minutes.
3) lastly add cream. stir gently again so that the cream gets incorporated in the palak paneer gravy uniformly. switch off the flame.
4) stir and serve the palak paneer hot with some rotis, naan or jeera rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.

Source: http://www.vegrecipesofindia.com/palak-paneer/