Palak Paneer - Indian Cheese-Spinach Curry

Palak Paneer is a delicious, hearty North Indian dish prepared with spinach and Indian cheese. This traditional greens based vegetarian dish is a rich, smooth, creamy curry where paneer cubes are cooked in a onion-tomato-spinach based gravy which is moderately spiced with Indian spices.


I have tried various variations of the Palak Paneer curry and one of my favorites has been this particular recipe given to me by a dear Punjabi friend, Darshan.

The smooth and creamy consistency, melt in the mouth paneer cubes and the simple ingredients which go into making this dish give it a delightful subtle sweet flavor that is sure to keep you satisfied. This curry makes a great accompaniment with rotis, naan or hot steamed rice.


Palak Paneer Recipe

Prep & Cooking: 45mts

Serves 5-6 persons.



Ingredients:

-> 250 gms paneer (cubed and lightly fried till brown in a tsp of ghee)

-> 3 big bunches spinach (discard the coarse stems) – blanch in hot water for 2 mts and make a paste and keep aside

-> 1 ½-2 tbsp ghee (clarified butter)

-> 1 tsp cumin seeds

-> 2 onions finely chopped

-> 2 green chillis slit length wise

-> 1 tsp ginger garlic paste

-> 1 tsp red chilli pwd

-> 1 tbsp coriander pwd

-> 2 big juicy tomatoes (blanched in hot water, peeled and pureed)

-> 1 cup water (use the water in which spinach was blanched)

salt to taste

-> ½ tsp garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)

-> 1 tbsp malai (top of milk)

-> ¼ tsp kasuri methi (optional)

1 Add ghee in a heavy bottomed vessel and add cumin seeds and let them splutter. Add the onions and green chillis sauté them till light brown. Don’t burn them.
2 Add ginger garlic paste and fry further for 3 minutes. Add red chilli pwd and coriander pwd and combine well.
3 Add the tomato paste and let it cook for 5-6 mts on medium heat. Add the palak paste and let it cook further for another 4-5 mts.
4 Add the fried paneer cubes and combine. Cook covered on low heat for 3 mts. Add the palak water and salt and cook on medium heat for 10-12 mts.
5 Add malai, garam masala pwd and kasuri methi and mix well.
6 Reduce flame, cover and cook for 2 mts.
7 Serve hot with rotis or white steamed rice or rotis.




Note:

You could also add paneer directly (without frying in ghee) to the cooked spinach. Another variation you could do with the spinach is coarsely chop the spinach and stir fry in a little ghee instead of pureeing it and add it ( instead of the palak paste). But to get the creamy consistency, you have to blanch and puree the palak.

Gutti Vankaya Curry

Ingredients:

• 6 Eggplants(gutti vankay), small size
• 1 Tamarind
• 1 Onion
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Chilly powder
• 1 tbsp Ginger-garlic
• 1 tbsp Garam masala powder
• A pinch turmeric powder
• Oil as required
• Salt as required


How to make Gutti Vankaya:
• Cut onion and place them in blender along with tamarind, garam masala powder, chilly powder, coriander powder, cumin powder and ginger-garlic.
• Make a coarse paste, set aside.
• Now Cut the eggplant into 4 and fill some of the paste into them.
• Repeat the procedure for the remaining eggplants.
• Fry the leftover paste in the oil and add salt to it.
• Sauté for about 10 to 15 minutes until the raw smell leaves.
• Combine turmeric powder with it.
• Add the stuffed eggplants and coat them properly with the cooked paste.
• Cover and add little water to it, curry should not be liquid it should be semi dry.
• Cook until eggplants are tender.


• Guttu Vankaya is ready to serve.

Beerakaya Koora (Ridge Gourd Curry with Milk)

This recipe is also called Pallu Posina Beerakaya Koora.
Ingredients
Beerakaya – 3 big, peeled and chopped
Onions – 2 medium, chopped
Green chillies – 4 , sliced in half
Cumin powder – 1 tsp
Cumin – ¼ tsp
Mustard seeds – ¼ tsp
red chilli – 1, dried
curry leaves – 1 sprig
garlic – 1 clove, crushed
milk – ¼ cup
salt to taste
turmeric, a pinch
oil – 2 tbsp
Cilantro – handful, chopped fine
Method
Heat oil in a pan and add the garlic, red chilli, cumin and mustard. When they begin to splutter add the curry leaves and a few seconds later add the onions and green chillies.
Once the onions turn translucent add the salt and turmeric and then add the beerakaya.
Cook on a medium heat for about 5 min, or until the beerakaya starts to change a bit in color.
Now reduce heat to low and cook for another couple of minutes.
Next add the milk and cook further for a few minutes. Make sure the heat is on low or the milk will break and curdle.
Finally add the cumin powder and chopped cilantro.
Serve hot with plain white rice.

Sorrakaya Koora (Bottle Gourd Curry with Milk)

This recipe is also called Pallu Posina Sorrakaya Koora.
Ingredients
Sorakaya – 1 small, peeled and cubed
Onions – 2 medium, chopped
Green chillies – 4 , sliced in half
Cumin powder – 1 tsp
Cumin – ¼ tsp
Mustard seeds – ¼ tsp
red chilli – 1, dried
curry leaves – 1 sprig
garlic – 1 clove, crushed
milk – ¼ cup
salt to taste
turmeric, a pinch
oil – 2 tbsp
Cilantro – handful, chopped fine
Method
Heat oil in a pan and add the garlic, red chilli, cumin and mustard. When they begin to splutter add the curry leaves and a few seconds later add the onions and green chillies.
Once the onions turn translucent add the salt and turmeric and then add the sorakaya.
Cook on a medium heat for about 5 min, or until the sorakaya starts to change a bit in color.
Now reduce heat to low and cook for another couple of minutes.
Next add the milk and cook further for a few minutes. Make sure the heat is on low or the milk will break and curdle.
Finally add the cumin powder and chopped cilantro.
Serve hot with plain white rice.
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