Palak Paneer | Cottage cheese Spinach dip
Servings: 4
Ingredients
- Spinach -5-6 cups
- Paneer - 1-1/2 cup cubed
- Onion - 1-2 medium chopped finely
- Tomato - 2 medium chopped finely
- Garlic - 3 cloves grated
- Ginger - 1 tbs grated
- Green chilis - 2-3 nos as per taste
- Garam masala - 2 tbs
- Water to boil spinach
- Dry masala:
- Cloves - 4 nos
- Big Cardamom- 1 nos
- Bay leaf - 1-2 small
- Jeera - 2 tsp
- Oil - 2 tbs
Instructions
- Boil 2 cups of water and add the spinach to it. Let the spinach cook and reduce. I prefer to add as little water so I don't have to drain and throw the water.
- Once done set it aside to cool. Grind it to a smooth paste along with the green chilis.
- Do not add too much water and get a thick consistancy at this stage.
- In a pan heat the oil and add all the dry ingredients. Once the jeera/cumin spatters add in the finely chopped onion to the pan.
- Once onion is cooked add the garlic and ginger paste and the chopped tomato. Let it all cook and mix well.
- I takes about 5-8 minutes for the mixture to cook completly.
- Once this mixture cooked add the garam masala, salt and the spinach mix. Let it all come together.
- Fry the cubed paneer to a pan for a min. Don't over do it as paneer will become very dry.
- If you are adding the tofu add it at this stage.
- Now add in the fried paneer to the spinach gravy and cook it for 2-3 mins and turn off the heat.
- Palak paneer is ready to serve.