Paalak Paneer

No. of servings:  4-6
Preparation Time:  15 mins	Cook Time:  10 mins

Spelled as 'Palak Paneer' or 'Paalak Paneer', this dish is popular among kids for the paneer and among parents for the paalak!  So, can safely say, 'parent-tested, kid-approved!'

Ingredients:

• Spinach (Paalak) - 2 cups full or 5 oz
• Paneer (or) Tofu - 0.5 lb
• Finely chopped tomatoes - 3 medium
• Finely chopped onions - 1 medium
• Cubed colored bell peppers - 1 cup (optional)
• Ginger - 1 inch
• Garlic - 6 cloves
• Black peppercorns - 0.5 tsp
• Cloves - 4-5
• Cinnamon - 1 inch
• Dana-jeera powder (Coriander-cumin powder) - 1.5 tsp
• Red chili powder - 0.75 tsp
• Garam masala - 0.5 tsp
• Lemon juice or Grated green mango
• Chopped coriander leaves - 1 tsp
• Cream - 1 tsp (optional)

Method:

• Cube the paneer/tofu 
• Immerse the cubed paneer in hot water and set aside for 20 minutes.  (This step is not required if using tofu.  Just be sure to rinse and squeeze out all the water before making cubes.)
• Blanch the spinach for a minute (Pour 2 cups of hot water on the leaves and make sure they are all immersed)
• Strain the leaves and don't discard the water
• In a tbsp of oil, add black pepper, cloves, cinnamon, chopped ginger, garlic ('Saute' mode in IP)
• Add onions after a minute and saute for a couple of minutes
• Add tomatoes and saute well
• Cover and cook on low flame for 10-12 minutes or until the tomatoes get cooked
• Add salt
• Turn off the heat when tomatoes are cooked
• After cooling it a little bit, pour it into a blender jar and make a smooth paste
• Add the blanched paalak and grind again
• For grinding, use only the strained water from the blanching
• In a tsp of oil, add bell peppers and saute
• When done, add red chili powder, dana-jeera powder and garam masala powder
• Saute for a couple minutes till the raw smell is gone
• If using, add the raw green mango for tanginess
• Pour the gravy to the bell peppers and mix well
• Cover and cook for 5 more minutes
• Drain the paneer cubes and discard the water (If using tofu, it should not be soaked in hot water)
• When oil separates in the gravy, add the paneer/tofu cubes and heat well
• Add lemon juice and turn off the heat
• Add a tsp of cream in the end for a richer taste (if using)
• Garnish with coriander leaves and enjoy with hot rotis or rice

Tips and Tricks:

• Immersing paneer cubes in hot water makes the texture of the paneer softer and not rubbery.  This will also eliminate the need to fry the paneer cubes in oil
• Spinach should always be consumed with something tart.  The iron in the leafy greens is better absorbed by the body in the presence of lemon or mango.  Tomato is not tart enough for the purpose
• Covering the gravy and cooking until the oil separates gives a richer taste to the entree
• Doesn't mean we have to put too much oil.  Cooking it well allows even a tbsp of oil to separate

Pictures: 

 

 

Final Outcome: