Palak Paneer: Spinach with Indian Cottage Cheese

Unlike tofu, paneer or Indian cottage cheese is something I cook only once in a while. When making a dish with paneer, it’s the convenience of buying rather than making it at home. Honestly, I don’t see the need to go through the process of making paneer when Indian grocers offer so many choices. Buying and cooking saves a lot of time.

Paneer cooked with spinach - or spinach cooked with paneer - is a beloved Indian dish I’ve enjoyed countless times while traveling through India (NEW DELHI REVELATION). This, however, is the first time I’m making it, and I’ve added my own twist.

It’s not the usual conventional dish, yet it delights with the softness of spinach and paneer, creaminess of yogurt, and the aroma of dried bay leaves and ghee (CHENNAI DISCOVERY). Let’s cook, foodies.

Ingredients
For the Spinach
1 bunch spinach - root removed, plucked out the leaves, include the young stems.
Blend spinach with some water into a thick paste. 
Cook the spinach paste briefly in pan to remove any raw taste, then set it aside.

Other Ingredients
1 packet paneer - cut into cubes
Yogurt, as needed (whisked)
1 tsp ginger paste
1 tsp garlic paste
2 bay leaves
6 shallots - sliced
Ghee - as needed
Salt, to taste

Method
In another pan, heat ghee over medium heat. 

Add sliced shallots, ginger paste, garlic paste, and paneer cubes. 
Fry gently, taking care not to break the paneer.
Add bay leaves to the mix and stir gently.

Combine the cooked paneer mixture with the spinach paste. 
Season with salt and turn off the heat.
Tip in the yogurt and stir well.