Directions
Palak and Paneer together constitute as a rich source of
iron and calcium.
Palak paneer is believed to be originated from Northern parts of India especially in and around Punjab. The reason being, there used to be huge produce of saag (The leafy greens). It was always made sure that there had to be one meal that would have the leafy green vegetable in the form of paste. This type of dish often comprised of either Paneer, Potato or any vegetable, meat etc. Leafy green vegetable are so rich in nutrition that no other vegetable can be substituted in its place.
Today let us see how we can make palak paneer recipe in a truly restaurant style and i can guarantee you that people will remember you for this recipe.
BLANCHING:
First and foremost let us clean the spinach leaves and get it blanched. In a boiling hot water put the spinach leaves for 3 – 4 minutes. Remove and place it cold water immediately. This will prevent the spinach from turning dark.
PREPARING PALAK PUREE:
In a blender add ginger, garlic and the spinach leaves , some cashew nuts, grind it to a fine puree. set it aside.
Note: Save few spinach leaf for adding it later.
PREPARING PALAK PANEER GRAVY :
In a frying pot add oil, ghee, bay leaf, cloves, shahi jeera and asafoetida.
Add very very finely chopped onion or you can even get it grated. stir until it turns translucence. add chopped tomatoes. add turmeric powder, red chilli powder, crushed coriander seeds (fresh and roasted on spot), coriander powder and salt as per taste.
continue to saute until you find the golden translucent colour. Add salt as per your taste.
Now in order to achieve that restaurant style taste add crushed kasuri methi just before adding the palak puree. mix well and add the palak puree. at this stage keep stirring the palak puree continously on medium – high flame. let the oil seperate before adding paneer. let all the raw smell from palak puree go away. also add not more than a single drop of kewra water. i repeat only one drop of kewra water. You know in those restaurant dishes there is always one hidden flavour that we often wonder ‘Yeh kaunsa flavour hai’ ?… Kewra water does that basic when added in the perfect amount. Add fresh cream to this puree at last over top.
Cut the fresh paneer into cube size, add to the puree. sprinkle a pinch of garam masala and allow it to cook for a couple of minutes.
I mostly don’t use coriander leaf for garnishing as the palak puree and coriander leaves flavour don’t go well for me. If need be you can definitely sprinkle few sprigs for garnishing.
