Palak paneer/Saag paneer

Palak paneer/Saag paneer

Palak paneer also known as saag paneer in northern parts of India is the most popular vegetarian dish known and liked by veggies as well as non veggie people .The bright green colour makes it more tempting .The dish contains spinach gravy with paneer.Though there are many versions ,here is my preparation.Hope you guys will like it.

Difficulty level : Very easy
Preparation Time : 10 minutes
Cooking time   : 10 minutes

Ingredients 

Paneer 100 Gram  (ricotta cheese, you can get it in any Indian grocery store in frozen section)
        Spinach/Palak Puree  2 Cups
  Onion 1 Small, finely chopped
        Tomato     1 Small ,Finely chopped/Pureed
  Bay leaf 2
  Cumin seeds 1 Teaspoon
        Ginger garlic paste 1 Tsp
        Turmeric powder 1/4 Tsp
        Coriander powder 1/4 Tsp
        Garam masala   1/2 Tsp
  Kasuri methi 1 Tablespoon (dried fenugreek leaves)
  Oil/Butter 2-3 Tablespoon
        Cream   1 Tbs
        Salt  To Taste

  For Spinach/Palak puree
         A bunch of fresh Spinach/Palak
         Green chillis    3  (Adjust according to your taste)

Directions

For spinach/Palak puree

• Boil the water , blanch the spinach for few seconds then remove and place in ice water.
• Now blend the spinach along with green chilies in blender or food processor for about 10 to 15 seconds.

For gravy 

• Cut paneer into small cubes.
• Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. keep the paneer pieces aside.(This step is optional,plain cubed paneer can be used)
• Heat 2 tbspn oil in a deep dish or kadhai.
• Add cumin seeds ,bay leaf .
• Now add finely chopped onion.cook untill onion turns brown.
• Add ginger garlic paste and saute for 1 minute.
• Add pureed tomato and cook untill you see oil in the sides of the dish .
• Now add turmeric powder,coriander powder .Saute for few seconds.
• Now add  the spinach puree.Add water if needed Let it simmer for 5 minutes.
• Add salt to taste and garam masala.
• Add fried paneer pieces.and let it cook for another minute or two.
• Add crushed kasuri methi and cream and give it a last stir.
• Serve hot with parathas,phulkas,naan or jeera rice/plain rice.

Notes

• While boiling water for blanching spinach add a tsp of  salt.blanch spinach rather than boil as the process will set the colour of spinach.
• You can avoid frying paneer cubes and use plain cubes.
• You can find Kasuri methi in any indian stores.If not then fresh fenugreek leaves can also be used.Only the difference is you have to add it after onions are cooked.