I have to share with you one of my favorite Indian healthy treat – Palak paneer (spinach gravy with Indian cottage cheese).
Paneer is an Indian fresh, dry curd cheese, a primary source of proteins for lacto-vegetarians. Here in India, paneer can be easily found readymade in blocks or cubes in grocery stores. Paneer works well in stir-fries because it does not melt, in snacks, desserts or curries. It taste a bit like unsalted ricotta cheese.
I like more the home made paneer because is having a different texture, less rubbery than the store bought one. Also, preparing this cottage cheese at home it brings me back the beautiful childhood memories of the cottage cheese hanging in the muslin cloth for hours, when my mom used to make it in big quantities. The making process was taking a while but the result was so delicious and healthy!
And spinach, oh this green leafy vegetable so rich in iron, that my little girl doesn’t like it too much but with the help of the song “I’m Popeye the sailor man! huhuhu!!” I can fool her to have it.
This dish is a high protein one, perfect for meatless days, easy to make and very tasty. If you don’t find easily paneer, you can replace it with ricotta cheese.
Another delicious paneer recipe that you may want to try is Paneer Jalfrezi – Indian cottage cheese (paneer) with mixed vegetables and spices.
Step by step Palak paneer recipe – Spinach with Indian cottage cheese (paneer)
Cut the spinach into big pieces and boil it until soft. Once done, drain the water and blend it.
Into a pan heat some ghee or oil. Add cumin seeds and fry until they start to sizzle. Add chopped onion and fry until golden brown.
Add coriander powder, red chilli powder, turmeric powder and a pinch of asafetida. Mix and bring garlic, ginger and tomato into the pan.
Stir fry for 2 minutes then add the spinach puree. Let it cook for 5 minutes, on low medium flame.
Add 1 cup of milk, mix and bring to boil. Lower the flame, add salt and dried fenugreek leaves, mix, cover the pan and let it simmer for 8-10 minutes.
Note: Fenugreek leaves are not easily available in Western markets, you can find them at your local Indian market (called kasoori methi) or you can buy online on amazon
Add cottage cheese and garam masala. Mix well and simmer for a minute.
Serve hot with Indian bread or rice.
- 1 cup paneed, cubed;
- 1 cup spinach, boiled and blended;
- 1 onion, chopped;
- 1 tomato, pureed;
- 1 tsp crushed garlic;
- 1/2 tsp fresh grated (paste) ginger;
- 1/2 tsp red chilli powder;
- 1 tsp coriander powder;
- 1/2 tsp cumin seeds;
- 1/4 tsp turmeric powder;
- 1 tsp dried fenugreek leaves (optional);
- 1 tsp garam masala;
- pinch of asafetida(hing);
- 1 cup milk;
- 2tsp ghee or oil;
- salt to taste.
- Cut the spinach into big pieces and boil it until soft. Once done, drain the water and blend it.
- Into a pan heat some ghee or oil. Add cumin seeds and fry until they start to sizzle. Add chopped onion and fry until golden brown.
- Add coriander powder, red chilli powder, turmeric powder and a pinch of asafetida. Mix and bring garlic, ginger and tomato into the pan. Stir fry for 2 minutes then add the spinach puree.
- Let it cook for 5 minutes, on low medium flame.
- Add 1 cup of milk, mix and bring to boil. Lower the flame, add salt and dried fenugreek leaves, mix, cover the pan and let it simmer for 8-10 minutes.
- Add cottage cheese and garam masala. Mix well and simmer for a minute.
- Serve hot with Indian bread or rice.
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