Palak Paneer

Palak Paneer is a very famous Indian dish and here in Indonesia too most of my friends would know what is palak paneer . I never liked palak paneer until i started making it. I am not trying to compliment myself but i have tried so many different varieties of palak paneer before concluding the one to suit my taste.And the secret ingredient which makes me love my palak paneer is nutmeg powder( Jayphal). There were many recipes which included tomatoes as one of the ingredient.But i dont prefer adding them because it ruins the vibrant green color of palak paneer. I hope you too enjoy it.
Before proceeding to the recipe i would like to share some important facts about Spinach.

• How to Buy and Store Spinach: The leaves should be vibrant deep green without any signs of yellowing.Wash the Spinach only when you need to cook it.Cover in a plastic wrap and keep in refrigerator.
• Preparing Spinach: It should be washed very well since it comes along with lot of dirt and sand.
• Cooking Spinach:It Should always be boiled before eating to free up acids and bring out a sweeter taste of spinach.While boiling you should always leave it uncovered to release most of the acid with the steam.

Spinach is an excellent source of Calcium,Vitamin K,Iron and Vitamin C & A.So if you want a paneer recipe   as well as healthy then this is the best option.

Ingredients:

Spinach                                     2 large bunch        

Paneer                                       250 gms

Green Chillies                            2 - 3

Garlic, chopped                        8 

Onion, finely chopped               2 small

Cumin Seeds                              1/2 tsp

Lemon Juice                               1 tbsp

Nutmeg powder                          1/4 tsp

Cream                                        1/4 cup

Salt                                             to taste

Oil                                              2 tbsp

Coriander leaves                         2 tbsp

Method

1. Wash and Blanch the Spinach in salted boiling water for 2 min.
   
2. Drain and puree the spinach along with green chillies and coriander leaves.
   
3. Heat oil in a pan and add cumin seeds.
   
4. When it starts to change color add garlic and saute for a min.
5. Add onion and saute again.
   
6. Add pureed spinach and mix.Add nutmeg powder and salt.
   
7. When it starts to boil add cream and lemon juice.
   
8. Add paneer pieces and mix well.
   
9. Serve hot with Naan or chappatis.