Nava K's Palak Paneer (Spinach Indian Cottage Cheese)

Ah, Palak Paneer - a classic Indian dish that never fails to delight with its creamy spinach and tender paneer. While I appreciate the art of making homemade paneer, these days, I often opt for the convenience of store-bought paneer. It's readily available and saves me precious time in the kitchen, allowing me to enjoy this beloved dish more frequently.

Thanks to global trade, Indian stores around the world offer a variety of paneer options, including those imported from India to places like Malaysia (MUGHAI VEGETARIAN KORMA). This accessibility ensures that no matter where you are, you can still savor the authentic flavors of Palak Paneer with quality ingredients.

Ingredients:

1 packet paneer, cut into cubes

1 bunch palak/spinach, roots removed and leaves plucked (with a bit of stem), blended into a thick paste with water

Indian 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:

Start by preparing the spinach: remove the roots, pluck the leaves, and blend them with a splash of water until you get a thick paste.

Cook this spinach paste briefly to remove any raw taste, then set it aside.

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.
Introduce bay leaves to the mix for their aromatic touch.
Stir gently to infuse their flavor into the dish.

Combine the cooked paneer mixture with the spinach paste.

Season with salt and add Indian yogurt to achieve the desired consistency.

Stir well and let it simmer for a few minutes until all flavors meld together perfectly.

Dish out your delicious Palak Paneer, and serve hot with naan or steamed rice.

 

This recipe allows you to enjoy the rich flavors of Palak Paneer effortlessly, even with store-bought paneer. It's a testament to how convenience can still deliver authentic and delightful dishes in your kitchen.