Palak Paneer...made it our way!

When it comes to food...it is our way or highway!!!

Our Palak Paneer preparation is not as same as usual and there is a reason for that. I remember during early days of our marriage, my man never loved to eat Palak Paneer at home. Until, I remember him enjoying Palak Paneer at a distant relative in Nagpur. That's when I came home decided to experiment with it. 

When you have two experts in a room, there is a very slim chance that things can go wrong. So when your husband wants something in certain way, when it comes to taste, you SHOULD NOT try to change or try to enhance it in any way. Sharing two such cases to understand what I mean:

Case 1. -  I remember I cooked masale bhaat that night. The fragrance was little different than what I used to make so I had mixed feelings about how it must have turned out. But to my surprise, right there after the first bite, he said, "This is awesome, make sure you remember this recipe and make it always like this. This tastes exactly like one of my favourite aunt who used to make when I was a kid." That aunt is no more and I made sure to remember the recipe as is. One as a tribute to her and second because we girls are always told that a way to your Man's heart goes through his stomach. I will share this recipe in a separate blog.

Case 2. - Once when I was making Dosa, I accidentally added more water to the Dosa batter than required. Due to this obviously, Dosa turned out to be very soggy, moist and I was wondering if I should call it Dosa at all. Voila, the crisis turned into opportunity of lifetime, as he loved it and then onwards that is how I make Dosa for Suchak.

Here's the recipe which I hope will make a way to your kitchen:

Paneer recipe - This is another interesting story, during our stay in Ghana, it was difficult to get Paneer so while talking to one of our friend's Mom - who is one of our well wishers as well, She told me its very easy to make paneer at home with milk powder and vinegar/lemon juice. I prefer vinegar over lemon. However ohh my I definitely learnt something new that day and the softness of Paneer, I don't think we get that outside . 

To make 10-12 pieces of Paneer.

Ingredients:

1. Water - 2 cups
2. Milk Powder - 0.5 cup
3. Vinegar - 1 spoon

Process:

In warm water add milk powder and stir it to remove any lumps. Bring the milk to boil and then add vinegar. Keep stirring it which will help milk to curdle. Turn off the heat and let the lumps settle. Now strain the lump and hang it in muslin or cheese cloth.  This is one way of making a simple paneer. 

After 30 minutes you can cut it into rectangular cubes. I actually crumble it as Suchak loves it this way. 

PS. Believe me paneer made out of milk powder is very soft than made out of milk.

Palak Paneer Recipe:

Ingredients:

Palak Puree

1. Palak - 1 Bunch
2. Green Chillies - 2-3

For Gravy:

1. Oil - 2 table spoon
2. Pinch of Asafoetida 
3. Cumin Seeds - 1 tea spoon
4. Onion - 1 Large sized chopped
5. Tomato - 1 Medium sized chopped
6. Ginger Garlic Paste - 2 table spoons [I prefer it coarse made using mortar and pestle]
7. Chilli Powder - 2 tea spoons [we eat spicy, you can increase or decrease based on your preference]
8. Turmeric Powder - 1 tea spoon
9. Garam Masala - 1/2 tea spoon
10. Coriander Powder - 1/2 tea spoon
11. Salt as per taste
12. Sugar - 1/2 tea spoon
13. Ghee - 1 or 1.5 table spoon 

Process:

Making Palak Puree - 

Clean Palak under running water. On a side get a boiled water ready and add Palak to it for a minute then quickly remove it from hot water and put it in an ice cold water for a minute. This process is called blanching which helps to retain the colour of the veggies or fruits.

Then add the Palak leaves with green chillies to a grinder to make a smooth Puree. 

Making Palak Paneer - 

1. Heat oil in a non stick pan. After the oil is hot, add asafoetida, then add cumin seeds and let it splutter. 
2. Add chopped Onion and saute till it becomes soft or turns slight golden.
3. Add ginger-garlic paste and saute till the raw aroma goes away or changes it colour to slight golden.
4. Add the chopped tomatoes. Saute till they become soft or start leaving oil.
5. Add turmeric powder, red chilli powder, garam masala, salt and stir very well.
6. Add the Palak Puree and mix well. Add sugar (very important) as it enhances the flavour. Simmer the gravy till it thickens.
7. Add the crumbled Paneer pieces to it (remember just the way man loves it) Cook on low flame till Paneer becomes soft and cooked well.
8. Add ghee on top of it as much as you like, as mentioned I add 1 to 1.5 table spoon. For people with health consciousness, I will leave it up to you.
9. If you have cream at home, you can add a table spoon of it. I usually skip it.

Serve Palak Paneer with some hot Phulkas or Chapatis. It also goes very well with naan, tandoor rotis and even Ghee Jeera or Garlic Rice.

Try this recipe and leave your comment to share your experience about apun ke ishtyle ka Palak Paneer!!!