Palak Paneer – Rishikesh Style

By November 24, 2010Cook, India, Indian Cooking Lessons

Introduction

This recipe is one of the recipe we learnt during our two days indian cooking course in Rishikesh. WE found a guy who owns a restaurant who was willing to teach us some recipes and it was great.

Palak paneer (Cottage cheese with spinach) is a very easy dish to do and very tasty.

Ingredients

Main Ingredients:

Spinach
Paneer

Spices:

Cumin (1/2 tsp)
Chilli powder (1/2 tsp)
Ground pepper (1/4 tsp)
Garam masala (1/2 tsp)
Turmeric (3/4 tsp)
Salt (1/2 tsp)
Coriander (1 tsp)

To Blend:

2 small onions
4 small pieces of garlic
2 small tomatoes
Ginger

Process:

Get Ready:

There are a few things that needs to be done at the beginning. Start by blending with a blender the ingredients listed. Get all the spices in a bowl apart from the cumin and add a little bit of water so it will be easier to distribute them with the ingredients. Boil the spinach in a pan for 5 to 10 mins and when it’s done discard the water and blend the spinach.

Let’s cook:

Splash some oil in a sauce pan. When the oil is hot, add the paneer and fry it a little bit. Set the paneer apart.
In the same oil, add first the cumin seeds and fry it for approximately half minute. Then add the rest of the spices and stir for one more minute. Add the tomato, garlic and onion paste and keep frying. When you see that the oil is getting separated from the rest of the ingredients, the mix is ready.
Add the blended spinach and then add the paneer. Cook for 5 to 10 minutes and is ready to serve.

In this dish you can use if you prefer instead of paneer, tofu or boiled eggs. If you use paneer you can grate a bit of it on top of the dish before serving.