Recipes : Paneer With Spinach (Palak Paneer)
Paneer With Spinach is known as Palak Paneer.

Serves 2 to 4

For this Palak Paneer recipe you need

½ cup water
½ teaspoon turmeric
1 teaspoon coriander
½ teaspoon cumin

½ cup ghee
Basic Paneer, pressed and cubed
(see basic paneer recipy )
1 large onion, chopped
1 pound fresh spinach, finely chopped or steamed and pureed to a
fine paste
1 teaspoon salt
1 large potato, peeled and cubed
2 ½ cups water or whey
1 teaspoon Garam Masala ( see below )
2 tablespoons grated fresh ginger

Garam Masala ( finely ground ):
4 whole cloves
8 whole black peppercorns
seeds of 1 black cardamom pod
pinch of ground cinnamon
pinch of ground nutmeg

Palak Paneer Recipe

Combine the basic soaked masala ingredients and let stand for 5 minutes; stir into a thin paste and set aside.

In a wok, heat the ghee over medium heat.

Add the paneer cubes and lightly fry until brown on all sides.

Remove and drain in a colander.
In the same wok, reserve 1 tablespoon of the ghee used for frying and warm over medium heat.

Add the onion and sauté until the ghee surfaces.

Stir in soaked masala and simmer until the ghee surfaces again.

Mix in spinach and salt, cover, and simmer over low heat for 8 minutes.

Add the potato and cook for 10 minutes.

Mix in the fried paneer and stir well.

Gradually add the water or whey and 1 teaspoon of the garam masala.

Cook slowly until potato is soft, about 30 to 40 minutes.

Remove from the heat and add the grated ginger.

Allow the flavors to blend for 10 minutes.

Background information on this Palak Paneer recipe

Serve with puris and a louki ( bottlegourd ) or eggplant dish.

Palak Paneer Recipe extracted from the vegetarian recipes of the "Healing Cuisine" book, which contains over 200 tasty ayurvedic, vegetarian indian recipes (see full list of vegetarian recipes)