I am feeling so happy reposting one of my paneer recipes which is very much enjoyed by my family and friends. I had posted this recipe during the initial day’s of my blogging. I thought I am good at making this preparation so had posted it that time. Since I was very new to the world of blogging, the recipes were not attended and appreciated by many..So when Jaya announced this event I was kind of excited to repost them. This recipe is my UNSUNG HERO as it just went unnoticed.
I would love to tell my friends why I feel I am good at making this and why it was amongst my initial posts. I have been making palak paneer in various ways since ages it seems…I was doing my post graduation in Pharmacy at Indore so I assume I must be around 20 years old. We had gone to Aaji’s place( grand mother’s place) to celebrate my grand parent’s 50th marriage anniversary. For that function my grand mom’s brothers, sisters, their children and grand children were invited..as my grandfather was the only child. So we had a gathering of about 45-50 people at our place.
Since everyone had gathered together after a long time they were there for about 3-4 days. One of these days my Kaka (my father’s brother) asked me to cook for everyone and my mother also pressed me. It was the first time I was gonna cook for so many so I was a little hesitant but then I agreed and gave my list of ingredients to my uncle and he got me about 6-7 large bunches of fresh spinach and a kilogram of paneer. And I made the palak paneer. When it got served for the dinner every one was licking their fingers and were all praises for me. The demand for it continued the next day too for the lunch and I was surely at cloud nine. The best praise which I remember so clearly today came from my father’s Mami (maternal aunt) who said that she has cooked well undoubtedly but I was observing her through out the cooking and she had kept the kitchen so clean through the process. Keeping the kitchen clean during cooking was very natural to me and had never realised that it is such a big quality.
This Paneer recipe is amongst the Top recipes in an Indian Restaurant. I hope this time my friends will find some time to read this for which I was praised by many!
A large bunch of Palak (spinach)
150 gms Paneer
2 onions (chopped finely)
2-3 green chillies (chopped finely)
1/2 tsp cumin seeds
1 -2 tsp lemon juice (as per your liking)
3-4 garlic pods (crushed)
1 -1/2 tsp coriander powder
1 tsp red chilli powder
butter+oil for cooking
1 tsp ghee
- Pluck the leaves of Palak ( do not use stem).Wash them properly.
- Boil water in a vessel, add a pinch of salt and baking soda, this helps keep the colour green .When the water start boiling put the leaves for 20seconds, remove and immediately put it in cold water. (This stops the process of cooking).
- Puree the blanched leaves.
- Heat a mix of butter and oil and add chopped onions and cook till light brown in colour, now add garlic .
- Add chili powder, coriander powder and salt, mix properly. (Add a little less of salt as Spinach has natural salts in it). Take oil to the corner of the pan, tilt the pan and sprinkle some water, the pan will catch fire for a few seconds, this produces the 'Smoky Flavor' that one gets in Dhaba cooking.
- Add the Paneer and gently mix and coat it with all the spices. Cook for a min.
- Now add the pureed Spinach and bring it to a boil and switch off the flame. Do not overcook as the gravy loses it's natural green colour. Add lemon juice and mix.
- Heat ghee in a pan and add cumin seeds, let it splutter and then add green chilies, immediately pour it on the Palak Paneer.
- Serve with Naan/Paratha/Jeera Rice
I am sending this post to Jaya’s Repost Event. I hope Jaya I have posted this in the right way this time…