PALAK PANEER – PHASE 2bianca.l
700 grams frozen or fresh spinach leaves
2 red onions
1/2 inch piece of ginger
1 small green chilli
1 large bay leaf
1 inch piece of cinnamon
8 to 10 peppercorns
1 cup water
2 tablespoons ground cumin
1/2 teaspoon ground nutmeg
400 grams paneer cubes
Salt to taste
4 tablespoons fresh cream (optional)
1/2 teaspoon chaat masala (optional)
If you are using fresh spinach leaves make sure you blanch. them To blanch the spinach, bring a large pot of water to a rolling boil. Drop spinach leaves in the pot and cook for 2 minutes. Remove from heat and drain the water.
If you are using frozen spinach leaves, steam. To steam the spinach, bring a large pot of water to boil. Put frozen spinach in a colander or steamer and place inside the pot. Cover and steam for 8 to 10 minutes. Remove from heat.
In a blender, combine onion, ginger, chilli and half of the spinach with 1/2 cup of water. Blend to a smooth paste.
Heat a nonstick pan. Add bay leaf, cinnamon and peppercorns.
When the spices start sizzling, add the onion-spinach paste.
Sauté and cook for two minutes until the mixture starts becoming richer and darker in colour.
Reduce heat to low.
Blend the remaining spinach with 1/2 cup of water to a smooth paste.
Add this to the saucepan.
Add cumin, salt and nutmeg.
Cover and cook for 20 minutes, stirring every now and then to make sure the curry doesn’t stick.
Feel free to add a bit of water if you think the curry is becoming too thick.
Adjust seasoning, add cream and chaat masala (if using) and cook for 5 more minutes.