Monday, October 16, 2006

Palak Paneer

This a modified version of my grandma's palak paneer, that was handed down to mom and then to me. I modified it in terms of its oil/cream content, and tried to quicken various processes. And I should mention that I had cooked this before the spinach-scare. Please use the spinach only if you are absolutely sure of its quality, and don't forget to wash it thoroughly.

This palak paneer is different because it is spiced mainly by clove, cinnamon and cardamom instead of by garlic which is more common. Addition of sugar might seem shocking to some, but a little bit of it brings out the taste of the clove, cinnamon and cardamom, and also balances the taste.


Palak (Spinach) - 1 big bag; I think I used 32oz bag.
Paneer - 1 pouch from indian store.
Ginger- about 2 in. piece
Green Chillies/Cayenne chilli - 2-3
Onion - 1
Cloves- 4
Cardamom -4 (broken open)
Cinnamon sticks - 2 big ones broken to smaller pieces.
Coriander Powder - 2-3 tsp
Sugar - 1-2 tsp
Garam Masala( Preground clove, cardamom, cinnamon) - 1 tsp

Ghee and cream

Microwave the paneer for about 2 minutes. Cut it into cubes. Optional: For better taste I fry the paneer until they are reddish on both sides using a little oil, like this:

Now microwave spinach with a some salt so that it is soft. Put this palak in a blender along with ginger, and green chillies and blend it.

In a pan, heat some oil, fry cloves, cardomoms and cinnamon sticks. Fry till u get the aroma ( but careful not to burn them).
Put slices of onion and fry till golden.
Put the blended mixture.
Add salt, sugar, coriander powder.
When it starts to boil, add to paneer pieces and boil some more.
Add garam masala.
Adjust salt and sugar.

Sprinkle ghee on top and serve.