One of the winter favourite in my home is this lovely palak paneer which was taught to me by a punjabi aunty during my early marriage days. We used to stay in a rented one bedroom flat and both of us being young and working couple, we didn’t feel like cooking after a hard day at work. But due to pocket pinch, what we can mostly afford was some roti and tarka for dinner. It was a homely small shop in pur neighborhood being run by a punjabi family and this aunty was there mother , it seems. She has noticed us for 2-3 days and one day fondly asked me about ourselves, what we do , when did we get married etc. afterwards I used to speak to her often, even when I am not buying dinner. In one of our conversations, she has explained this recipe very lovingly and I immediately jot it down after I reach home and it became a family treasure. Over time I havr added or tweakeda bit here abd there but the main recipe remains the same. Let’s jump into the recipe now.
- Paneer – full cream variety- 100 gms, cubed
- Palak / spinach – a bunch, cleaned and washed thoroughly
- Full cream milk- half cup
- Onion – 1, finely chopped
- Tomato – 1, finely chopped
- Garlic – 4-5 cloves
- Ginger – 1 inch piece
- Green chilli – 4
- Whole cumin – a fat pinch
- Cumin and coriander powder – 1/2 tap each
- White oil
- Salt, turmeric, sugar
- Kasuri methi – a pinch, soaked in water
Cut the paneer into cubes and lightly fry in white oil. Remove from heat and soak in half cup of milk.
Steam the spinach and then grind it with ginger, garlic and green chilli.
In the same pan, add some ghee, Then add the xumin seeds and when it sprinkles, add the onion, followed by tomato. Add a pinch of salt and Fry well.
Then add the cumin and coriander powder with turmeric and fry till the raw smell is gone and oil starts coming out of the masala.
Next add the spinach paste and mix well.
When the spinach paste starts boiling, add the paneer with milk and mix.
Reduce the heat and let it get cooked for 10 minutes. Check for seasoning and add salt and sugar as necessary. Add a spoonful of ghee and stir.
Add the kasuri methi water and mix well.
Serve hot with roti or naan .