PALAK PANEER RECIPE BY MAYA FOODS

Instructions:

• • First, blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minute. Drain the water and put the spinach in ice cold water for about two minute. Drain the water.
  • Blend the spinach, ginger and green chili. Spinach should be creamy but not pasty.
  • Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside.
  • While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a saucepan, over medium-high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
  • Add cumin seed and asafetida. After cumin seeds crack, add the tomatoes and stir-fry for 1-2 minutes. Tomatoes should be tender, not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach.
  • After spinach comes to boil lower the heat to low and let the spinach cook for about 5-6 minutes do not cover the pot. This helps to keep the green color of spinach.
  • Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water.
  • Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.

Recipe Notes

Palak paneer is ready, serve with naan, tandoori roti, Paratha.