Palak Paneer

Name: Palak Paneer
Yield: Serves 6 people
Cuisine: American
Ingredients: 2 bunches palak (spinach); 200 g paneer (cottage cheese); 1 large onion; 3 cloves garlic; 10 cashew nuts; 1 green chilli (deseeded); 1 tomato; 1 inch ginger; 1 tablespoon ghee; Ground Paste; 3 teaspoons garam masala; 3 teaspoons salt; Ground Palak; 1/2 cup milk; 1/2 cup water; Cubed Paneer

The Boggler @theboggler

Penang

My dad has been taking us for Northern Indian cuisine since I can remember. Our favorite restaurant was Pakeeza's at Right Angle in Seksyen 14, which is still there and it’s my turn now to take him and my mum whenever I visit home. A must-order would be the palak paneer... the type with palak you can chew rather than made into a paste. So this first attempt follows that memory of the dish being chunky instead of saucey. 😊

The Boggler @theboggler

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Ingredients

Serves 6 people

Chopped, Blanched and Ground
2 bunchespalak (spinach)
Cubed
200 gpaneer (cottage cheese)
Chopped and Ground into a Paste
1large onion
3 clovesgarlic
10cashew nuts
1green chilli (deseeded)
1tomato
1 inchginger
Fried in a Wok
1 tablespoonghee
Ground Paste
3 teaspoonsgaram masala
3 teaspoonssalt
Ground Palak
1/2 cupmilk
1/2 cupwater
Cubed Paneer

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Steps

1

Chop/cut the palak leaves and rinse.
2

Blanch the palak in boiling salted (1 teaspoon) water. Drain and cool.
3

Grind until you get the texture you prefer. (Many like it in puree form)
4

Cube the paneer. Got some from a local Indian mini market. My vegetable seller who is Indian said her family would just make the paneer themselves.
5

Grind all the paste ingredients.
6

Heat up 1 tablespoon ghee or 2 tablespoons oil in a wok. Fry paste till fragrant.
7

Stir in the palak, milk and water, adding in garam masala and salt to taste. Fry for 3 minutes, then add in cubed paneer and cook for another 5 minutes.