healthy food. recipes. reviews.
Spinach…. mmmhmmmm….. delicious and nutritious. Hene, I give it a 5 star rating and a “must eat regularly vegetable” status. Of course when eaten raw, its goodness is maintained just fine. But, yes, there can be a right and wrong way to cook spinach.
I’ll share some secrets that my Mom told me to always remember about spinach:
A’rite, here goes the recipe for Palak Paneer, one of my favorite dishes. I learned this, like most other things, from my very talented mother. This is actually her authentic recipe. Palak paneer is traditionally had with Makke Ki Roti, but it tastes heavenly even with plain roti and rice.
Ingredients to Serve 4
My Secret Ingredient for this recipe is Kasoori Methi, 2 tablespoons of it will work wonders.
Wash the spinach and chop off the thick stems. If the stems are tender, you can keep them.
In a skillet, heat the oil. Have the heat on a Medium setting and add all the whole spices (cumin, cloves, black pepper, cardamoms, cinnamon). Toss them a little until they start to pop.
Add the onions, ginger, garlic and green chillies. Saute them on medium heat until the onions are slightly pink in color, not brown.
Now add in the turmeric and coriander powder and saute for just a minute or two.
You should be able to smell all the spices by now. Add the tomatoes and cook this until the tomatoes are done. It should take about 5-6 minutes.
Now add the spinach. Toss it and you’ll see it shrink to one-fourth in a couple of minutes. Give it a good stir and turn the heat off.
Transfer this to you blender and mash this. You can add a little water if it’s too thick. But don’t puree it all the way. A little chunky is yum!
Bring this back to your skillet and turn the heat to Medium-Low. Add salt and the cubes of paneer.
Stir this carefully and do a taste test. If you want it more spicy, now is the time to add some garam masala. I don’t usually need anymore.
Give it a stir, do a taste test again and add the lemon juice, ONLY if it isn’t already sour. This step will depend on how raw and sour your tomatoes were.
Add the kasoori methi and stir slowly.
After cooking it for just 4-5 more minutes (remember no lids), it is ready to enjoy.