Palak Paneer – A Simple Recipe Without Tomatoes

Palak Paneer, being one of the most loved dishes for north Indians, has a delicate and flavorful recipe. Some people prefer including tomatoes and onions, but ever since my husband suffered kidney stones, I keep tomatoes and spinach miles away from each other!
Why? Well,  if you know of someone who suffered calcium stone in the kidney, tomato with spinach is considered dangerous. The combination seems to increases the chances of re-occurrence of stones.

I personally never really fancied tomato flavor mixed with spinach. The leaf has a taste of its own and adding a little too much of anything at all, kills it! I have never cooked Palak Paneer with tomatoes and onion, so if you’re one among those people who are wondering how can it taste any better, you’ve got to check out this recipe.

Ingredients:

  1. Spinach (Palak)………….. 400 to 500 gms
  2. Fresh Cream………………..3 tbspn
  3. Paneer…………………………150 gms
  4. Garlic……………………………5 cloves
  5. Cumin (Jeera) seeds……1 tspn
  6. Butter/ Ghee………………. 2 tbspn
  7. Red dried chillies………..5
  8. Asafoetida (hing)………..1 pinch
  9. Salt……………………………….to taste
  10. Turmeric (haldi)………..1/2 tspn

Preparation:

  1. Clean and wash Spinach leaves
  2. Put the leaves in a vessel, cover it with a lid and keep it on simmer for 10 mins
  3. Once it is done, spread the leaves on a big plate/plates (depending on the quantity)
  4. After 5 mins of cooling, grind it to a paste and keep it aside
  5. Crush the garlic cloves and chop the red dried chilies into small pieces
  6. Cut Paneer in whatever shape and size you want and fry it to light golden on a non-stick pan.
  7. Whip the fresh cream for a nice consistency

Method:

  1. Heat a non-stick wok (kadai)
  2. Pour the melted butter/ghee and let it heat, but not too much
  3. Add the cumin seeds and let it crackle, then add garlic, red dried chilies, and asafoetida.
  4. When the aroma rises up to your nose 😛 Gently pour the spinach paste, making sure that you are stirring in between because it might splutter all over
  5. Add the turmeric while continuously stirring
  6. Cover with the lid for about 3-4 mins and then stir again
  7. Once you know that the spinach paste has become thicker (as per your liking), add the fried Paneer and gently mix
  8. Pour 3/4th of the cream, cover the lid and let it cook for 3 mins again
  9. Check the consistency (as per your liking) and finally pour rest of the cream to garnish and turn off the gas

 

Enjoy this recipe and do let me know how you liked it.

Thanks for dropping by!

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