Do you feel the pressure to meet your daily quota of fruits & veggies every day? And you really want to eat more dark-green veggies but don’t like the taste or not sure how to cook them?
Well, solution is at hand!
(And do I sound like a second-hand car sales person trying to pass off a thousand-year old car as ‘lightly used‘?)
All kidding aside, this is a great recipe for making palak paneer. This is easy to make and keeps well in the fridge for few days. The paneer adds a delicious touch of creaminess to the dish and onions and tomatoes provide texture and flavour.
This is a super delicious recipe. Go on & try it!
PS: you will also meet your daily quota of veggies.
- 500 gram spinach
- 1 medium onion peeled and finely chopped
- 2 medium tomatoes finely chopped
- 3-4 green chillies finely chopped
- 7-8 garlic cloves peeled
- 1/2 tsp turmeric powder
- 250 gram cottage cheese paneer, cut into 1-inch cubes
- Salt to taste
- 2 tbsp ghee or smoked mustard oil or any other cooking oil
- Thoroughly wash the spinach to make sure that there is no dirt on the spinach.
- Tightly pack the spinach in the pressure cooker and add one cup of water and cook it for 7-10 minutes until the spinach wilts.
- Add the garlic, turmeric powder and salt.
- The water from washing the spinach and one cup of water should be enough but if it's too dry, add another 1/2-1 cup of water.
- Close the pressure cooker and set it on high heat. After the first pressure (whistle), turn the heat to low and cook it for 20-25 minutes.
- Once the pressure cooker has cooled down, take the spinach out and puree the spinach. Set it aside
- Lightly brown the paneer cubes and set them aside.
- Add oil to a wok and once the oil is hot, add the onions.
- Saute the onions by alternating between hihg and medium heat until the onions are browned and translucent.
- Add the green chillies and tomatoes. Saute by alternating between medium and low heat. Saute' the mixture until the mixture starts leaving the sides of the pan.
- Add the browned paneer to the mix and saute for few minutes.
- Add the pureed spinach to the tadka mixture. Cook for 5-7 minutes. If the spinach is too watery, you can cook for little longer until you can get it to desired consistency.