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Tuesday, January 12, 2010

Palak Paneer (spinach and cottage cheese curry)

This Indian dish combines fresh spinach and cottage cheese in a creamy curry. Use ricotta cheese if you can;t find Paneer! It is absolutely wonderful with basmati rice or naan (Indian flat bread). The key is in the spices .


6 tablespoons  oil
2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
One big bunch of spinach (fresh green ones)

Paneer ~10 to 15 cubes
1/2 cup finely chopped onion
2 teaspoons  cumin seed
1 teaspoon ground coriander
1 teaspoon ground turmeric
3/4 cup sour cream
1 large tomato pureed
 salt to taste


Clean and boil spinach ,let it cool.
Blend boiled spinach into a fine paste.
Heat oil in kadai on medium heat.
Add cumin seed and let it splutter.
Add chopped garlic and onion ,saute for sometimes till it becomes transparent.
Add tomato puree  ,chopped ginger and turmeric powder ,saute for some more time till the oil seprates.
Add all spices salt,coriender powder,chilly powder,and mix well.
Then add spinach paste and saute for sometime, add water as needed .
Bring it to boil and add paneer cubes ,cover the pot for about 4-5 minutes.
Uncover the pot put off the flame and add sour cream .
Serve hot with rotis,parathas or naan ,garnish it with a splash of sour cream on top.

NOTE--- If you want to give natural green spinach colour to it ,put spinach immediately under cold  running water after boiling for sometime.

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