Palak Paneer

Palak paneer,a famous North Indian Side Dish,is said to be a well balanced,nutritious and a tongue tingling one.Unlike the other dishes of North India,this particular dish has a delicate flavour of the fresh green palak,paneer and lighter masalas.
Generally our little ones make a big fuss to take green leafy vegetables,but if your kid is a paneer lover,he would surely attempt to try this.I make this dish occasionally,when my kids are in a mood to taste paneer as well.

This is my entry to JFI-WBB hosted by Indira.

So,here goes the recipe folks...

Serves-4, Cooking time-40mins.

Get ready with:
Palak-a fresh bunch
Paneer/cottage cheese-200gms cut into cubes. Click here ,to make home made paneer.
A big onion-cut finely
A tomato
4 green chillies-split lengthwise
A tsp chopped ginger
A tsp chopped garlic
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/2 cup oil-to fry paneer pieces
4 tsps oil-to temper (divided into 2 parts)
2 tsps of fresh whipped cream- for topping
Salt-to taste.

Palak,paneer and the veggies..

Method:

• Wash Palak well and cut into large pieces.
  
  
• Heat 2 tsps of oil(the first part to temper) in a wide-kadai-with-lid and lightly sauté the green chillies.Add the palak,close with lid and let it cook in a medium flame.Sprinkle a little water if only necessary as Palak when getting cooked,lets out water and gets done in its own water content.Cook till the leaves are reduced and tender.Cool and blend well in a mixer.Keep aside.
• Blanch the tomato by immersing it in HOT water for 10mins and peeling off the skin.Blend well in a mixer.Keep aside.
  
  
• Fry the paneer pieces using 1/2 cup oil,in a separate kadai,lightly till golden.Keep aside.
  
  
• Now use the kadai taken to cook palak.Heat 2 tsps of oil(the second part to temper), sauté onions till translucent and add the ginger- garlic mixture.Sauté in reduced flame until the aroma fills the air.Add the tomato puree and cook in a low flame till the oil separates and the raw smell disappears.
  
  
• Add cumin,coriander and garam masala powders and sauté for a few seconds, keeping the flame still low to avoid charring.
  
  
• Add the cooked and mashed palak-green chilly mixture.When it is about to boil add the fried paneer pieces and simmer for 3 minutes.Add water if necessary.The gravy should not be watery and must be semi thick.
  
  
• Swirl top with whipped cream.Goes well with chapathi,nan&paratha.

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