Palak has been the all-time favorite vegetable of my husband. This healthy dish takes you to a whole new level of deliciousness with a hint of coconut milk. It’s rich green color just adds more of its wholesomeness. It’s easy to cook. You guys should try it!
Ingredients:
Paneer (Half of a packet)
Spinach (2 handfuls)
Coconut milk (½ cup)
1 medium sized onion
Tomato (half)
Coriander Leaves
Curry leaves
3 Green chilies
Jeera Seeds
3 cloves of Garlic
Ginger
Red Chili poder
Salt
Garam Masala
Butter
Coriander Powder
Asafoetida powder (hing)
Quantity: 6 People
*Preparing the Spinach
Fill a large pan with enough water to boil the spinach. When it’s about to boil, put a teaspoon of salt and add in the washed spinach.
Boil for 1 minute and put it on a cold bath to stop the cooking. Don’t overcook it. We want to retain its rich green color.
Take a small amount of boiled spinach and cut it into small pieces. You can also blend it all ( I do this so that the dish will have a slight texture and my husband prefers it this way).
Put the remaining boiled spinach in the blender and toss in the cloves of garlic, ginger and green chillies. Add a little bit of water and blend. It should look like a seamless sauce. Set aside
*Preparing the Paneer
Cut the paneer into large cubes
Melt the butter in a nonstick pan and fry the cubes. Fry it slightly. Separate in a plate and set aside.
Procedure:
In a nonstick pan, heat up the oil and put jeera seeds and Asafoetida powder.
Toss in onions and cook til slightly browned and add in tomato. Cook till soft.
Add red chilli powder, Coiriander powder and jeera powder. Cook for 30 seconds
Put the chopped boiled spinach, curry leaves and mix.
Pour the spinach blend and add half cup of water. Mix well.
Add salt and mix the ingredients and cover it. Cook over medium fire for 5 minues.
Add in coconut milk (½ cup) and fried paneer. Add in another 1/3 cup of water and put garam masala powder. Cover and cook over low heat for 4 minutes.
Sprinkle a handful of coriander leaves and cook for another 2 minutes over low heat.
Transfer to a bowl and serve hot.