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So, I’ve grown fond of paneer, in the recent few years. Paneer bhujiya, paneer masala, #palakpaneer, everything #paneer. I don’t get to eat it as much is a completely different story altogether. I think the reason for that could be that paneer isn’t as widely #eaten in #desi dishes in #Pakistan as it is in #India. Sad. Very sad I tell you. I mean, don’t we all love a good mozza? Then why not some good ol’paneer?
And because I really want some palak paneer today, here is a quickity quick recipe for you all to #devour!
Ingredients
500 g blanched #spinach
1 medium tomato
¼ inch of ginger
6-8 green chillies
Pinch of #asafoetida (Heeng)
1/8 cup lemon juice
100 ml cream
½ tsp red chilli powder
1 tsp #cumin
250 g paneer (cottage cheese) cut in cubes
Method
Cut paneer in cubes and shallow fry till the edges turn golden and put aside.
Blanch whole spinach leaves for 30 seconds. Roughly chop about half of these and run half through a #blender/#chopper/hand held blender (Whichever machine you prefer), with #tomato and half of #greenchillies, & #ginger. Put aside.
In a pan, heat some oil and sautee chopped garlic, cumin, asafoetieda(Heeng), and green chillies (remember we blended half? Chop the rest and fry ‘em with cumin and garlic!) for a couple of minutes. Basically till cumin starts turning a little crisp.
Add in the #spinach and let it cook for about 5 minutes. Till the garlic #infuses with the greens.
Now #whisk in #cream and cover till the gravy starts simmering.
At this point, add in the #fried #cheesecubes, & lemon juice and cover.
Let it #simmer for another couple of minutes.
PS: You can also blend some garlic with spinach and leave some to fry before adding spinach in the pan. It gives a completely another level of flavour infusing! YUM!
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