palak paneer

Swathi Arur

Palak Paneer

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Author: Swathi Arur

Prep time: 15 MinCook time: 25 MinInactive time: 20 MinTotal time: 1 Hour

Ingredients

• 3/4 bunch Mustard greens (substitute with Broccoli rabe if Mustard leaves not available)
• 1 bunch Spinach
• 1/4 bunch Fenugreek leaves
• 1 onion, medium sized
• 1/2 inch ginger
• 3-4 cloves garlic
• 1  green chili pepper
• 1/2 teaspoon garam masala
• 2 teaspoon turmeric
• salt to taste
• 1-2 tablespoons lemon juice
• 1 tablespoon oil (can use any oil. I use mustard oil)
• 1 pinch of baking soda
• 2 teaspoons cornmeal (can use corn flour instead)
• 1  dried red chili pepper
• 1/2 teaspoon jeera
• 1 pinch of asafetida (hing)
• 250 grams paneer (can replace with tofu for vegan version)

Protocol

1. Wash all the green leafy vegetables and roughly chop them.
2. Peel and finely chop onions, mince ginger, garlic, and green chili.
3. Heat water and add a pinch of baking soda. Add the green leafy vegetables and bring it to a boil. Do not cover the container. After the first boil, let it simmer for 5-7 minutes.
4. Remove from heat and instantly put the greens in a container filled with water and ice. After a few minutes, drain all the water out.
5. Add lemon juice. Grind the greens into a smooth paste. The use of baking soda, lemon juice and drenching the greens in a container filled with cold water help maintain the rich green color of the veggies.
6. Heat oil, add chopped garlic (leaving some aside for tempering), followed by ginger, green chillies, onions, each at an interval of about 30 seconds to a minute. Sauté for about 5-7 minutes. Add the garam masala, salt, turmeric powder. Sauté for another 2 minutes.
7. Add the cornmeal or cornflour to half a cup of cold water and make a smooth paste. Add it to the above gravy. Sauté for another 2 minutes. Add the green vegetable paste and let it cook for 5-7 minutes. Then turn off the heat.
8. Add the paneer cubes/American cottage cheese/tofu cubes. Stir in for at least 20 minutes before serving.

Final Tempering

1. Heat 2 teaspoons of any oil. I use mustard oil. 
2. Add a pinch of asafetida to the hot oil, followed by the cumin seeds, dried whole red chili, and garlic. Once these ingredients splutter, and garlic is browned pour it over the saag paneer.
3. Enjoy with roti, paratha, or any other kind of bread or rice dish.

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