Tuesday, June 26, 2007

Palak Paneer (Sag Paneer, Spinach Paneer)

"I yam what I yam, and that's all I yam," is one of the catchphrases of Popeye the Sailor. Who wouldn't know Popeye the sailor, especially with kids this is very popular show on TV. This character is better known for his superhuman strength he gets on eating spinach or palak.

It is said that spinach farmers in Crystal City, Texas were so grateful for this they erected a statue of Popeye in the town and credited him for saving the then-dying spinach industry.
- source wikipedia

The influence of such cartoon characters are amazing as I have seen my friend's son, who initial refused to eat spinach, started eating after seeing this show. He is such a great fan and forever saying his biceps have grown big because of eating spinach.

Coming to facts, spinach is a great leaf. Tastes great and easy to make. And such a wonderful dish from a simple leafy vegetable is unbelievable.

Palak Paneer is our all time favorite dish at home. We all like Spinach paneer with pulka and naan whereas my Dad likes to have this with rice too.

Palak Paneer | Indian Cottage Cheese in Spinach 

Serves - 4
Preparation Time - 10 mins
Cooking Time : 15 mins
Cuisine : Punjabi

Ingredients needed:

Paneer - 150 gms
Palak / Spinach - 2 bundles (1 cup paste)
Onions - 150 gms
Tomatoes - 150 gms
Ginger - Garlic paste - 1 tsp
Chilli powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Oil - 1 tbsp
Sugar a pinch
Butter to roast paneer if required.

Method to prepare:

Wash and cook the palak leaves. Once its cool , grind to a fine paste. Keep it aside.

Chop Onions, Tomatoes into fine pieces.

Heat Oil in a kadai, add onions, fry till they are gold in colour and add ginger garlic paste. Fry for few mins.

Add the tomatoes, sauté well. If the tomatoes are very firm, add the salt right now to get them soft, else can be added in the end.

Add chilli pw, turmeric pw. cook well for 5 mins. Then add the palak paste. Bring to boil. Simmer for 5 mins or till the gravy is thick enough.

Just before switching it off, add the paneer pieces and cook it for 5 mints. Finally add sugar to retain the green colour.

Serve cream or butter on top as garnish.

This is my entry for the event RCI: Punjab hosted by Richa, started by Lakshmi

Can't wait for the roundup to see all my favorite dishes on the display. Thanks Richa for hosting the event and Lakshmi for coming up with this idea.


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Richa said...

looks so tasty :) will take paneer anytime :)

archana said...

Love palak paneer, more so becoz there is paneer in it. I don't like palak so much. Yours is a good recipe :)

Seema said...

yummy yummy and very great for tummy. Palak is so very delicious plus very very healthy. Curry looks buttery and yummy.

Suganya said...

RCI entry already??!! Now this is called planning..

Cynthia said...

Hi! Thanks for visiting my blog and leaving kind comments. They are deeply appreciated.

I was just looking at the coconut-milk rice on your blog, my mom loves that dish very much, she calls it shine rice :) I don't know, maybe the coconut milk and oils from it makes the rice shine.

I've added your blog to my feeds.

Sharmi said...

palak paneer is my favorite!

Srivalli said...

Me too Richa

Thanks archana..do try this method, will like it

yes Seema and thanks for dropping by

Thanks Suganya

Thank you Cynthia for your comments. Your cookies and cakes looked ultimate and thanks for adding me. Its a honour

Good for you Sharmi...am sure we can expect a spread of punjabi feast from you this time

Anonymous said...

you forgot to mention when to put panneer !!!

Srivalli said...

Anon thank you for pointing it out, I was checking who would point it out..:)..but seriously thanks for the efforts!

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