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How To Cook Palak Paneer (Video)


Guest Post by Colleen Mahal of A Curry of a Life.

One of the best things about making these videos with Mummy-ji is that it has given us something to connect over. As I'm still struggling to learn Hindi, Mummy-ji and I cannot say much to each other.  How do you bond with someone when you can't talk and joke with them?  It's been a tricky situation and one I often struggle with as I would love to be close with her.  Spending everyday in the kitchen, hovering over her shoulder or under her elbow has certainly helped to bring us closer together.  Before I publish a new video, I always show it to Mummy-ji so she can see the results of our work together.  I love to see the smile that spreads across her face when Hubby and I share with her the comments and emails so many people send us about how they enjoy her videos and recipes and how they love watching her cook.  I can tell she takes a lot of pride and joy in the appreciation she has received here, so thank you to everyone who has shared their enthusiasm.
Are you ready for the next video? I thought I would end the suspense and make Palak Paneer, as it has been requested by so many readers.  If you enjoy the video, write us a comment, and if you try out the recipe yourself, Mummy-ji especially would enjoy hearing how it went (Hubby will be nearby to translate).
MORE RECIPES USING PANEER:

MUMMY-JI'S

PALAK PANEER RECIPE

Serves: 4
Prep Time: 15 minutes
Cooking Time: 30 minutes
INGREDIENTS
PART 1:
2 BUNCHES                        SPINACH
3                                             SMALL ONIONS  (or 1 large)
1 INCH                                 GINGER, PEELED
1 HEAD                                GARLIC, PEELED
4                                             GREEN CHILIES
3                                             TOMATOES
1 CUP                                                WATER
1 TEASPOON                      SALT
1/2 TEASPOON                 TURMERIC

PART 2:

1                                              ONION
10                                           CLOVES GARLIC, PEELED
1 HANDFUL                       CILANTRO
4 TABLESPOONS              VEGETABLE OIL
1 TABLESPOON                GARAM MASALA
1/4 TEASPOON                 TURMERIC
METHOD

PART 1

1.    WASH
Thoroughly wash the two bunches of spinach.
2.    CHOP
Roughly chop the three onions, peeled ginger and tomatoes.  Add them to the pot along with the whole garlic cloves and the green chilies.
Roughly chop the washed spinach and add it to the pot.
3.    BOIL
Add 1 cup of water to the pot along with 1 teaspoon of salt and a 1/2 teaspoon of turmeric.
Cover and boil for 10 minutes on medium high.  If you are using a pressure cooker, boil for 8 whistles.
4.    BLEND
Remove the pot from the heat and strain away the water.  Keep the water aside for later.  Blend the cooked vegetables into a smooth paste.

PART 2

5.    CHOP
Finely chop 1 onion, 10 cloves of peeled garlic and a handful of cilantro.  To save time, this can be done while the spinach and vegetables are boiling.
6.    FRY
Heat 4 tablespoons of vegetable oil over medium-high heat. Once the oil is hot add the chopped garlic and cook for 5 minutes, or until lightly golden brown.  Add the chopped onion and cook for another five minutes, until the onion turns light golden brown.
7.    ADD THE SPICES & BLENDED VEGETABLES
Once the onion turns light golden brown, add 1 tablespoon of garam masala and 1/4 teaspoon of turmeric.
Add the blended vegetables along with the strained water.
Add the chopped cilantro.
Give it a stir and cook over medium heat while you prepare the paneer.
8.    PREPARE THE PANEER
Chop the paneer into bite-size squares and add to the pot.
9.    COOK
Cover the pot and cook for 10 minutes, until the paneer is soft enough to break easily with a spoon.
10.    SERVE
You can serve the palak paneer along with a couple of freshly made chapatis.  If you want to be extra traditional, add a spoonful of ghee to a serving of palak paneer and mix it in. After all, a spoonful of ghee makes everything taste better.

Comments

  1. Thank you for posting this great recipes. Love it so much.

    ReplyDelete
  2. Wow! That’s quite a lengthy process. And since this is mainly composed of spinach, its glycoglycerolipids can help protect the lining of the digestive tract from damage, especially damage related to unwanted inflammation. Thus, it’s a healthy food to eat.

    Jacob
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