Palak Paneer

Spinach is one of those super vegetable which has to be included in our everyday diet.  We know that spinach is a rich source of iron,apart from that spinach is also rich in Vitamin C, Vitamin K, magnesium etc.  Including a good amount of spinach in your everyday diet, helps you prevent against certain type of cancer.  It helps builds up your immunity system, Vitamin K - strengthens your bones.  The high amount of Vitamin A- keeps your skin glowing.  When this super vegetable has so much to offer for our body, why don't we include this in our diet and keep our body active and healthy.

Whatever recipe you prepare,remember to boil the spinach in water for few minutes to remove certain types of acid in the leaves.  Don't drink or use the boiled water as stock, since the acids are not good for your health.  If you would like to know more about this super vegetable, read it from here, here and here.

When it comes to spinach, I always feel comfortable with dhal and that's the most comfort food of all for me.  Recently my daughters have developed a phobia that no more dhals.  When I enter into my kitchen to prepare lunch, my little one comes running at the back of me and she says, amma, no dhal today.  So the alternative for spinach would be with paneer,aloo or mutton.  In my home when it's mutton they enjoy the food a lot, for a veggie alternative we like it with paneer and aloo.  I almost use the same preparation method for mutton and paneer but still there is a huge difference in flavours.  When you have fresh paneer and fresh palak, it tastes the best.  This can be enjoyed as a side with roti's,naan or kulchas.

Preparation Time: 10 minutes
Cooking Time:20- 30 minutes
Serves 4

Ingredients:
Spinach- 1/2 kg
Paneer- 200 g ( thinly sliced into squares or rectangle)
Onion- 1 big sized ( finely chopped )
Tomato- 2 medium sized ( finely chopped)
Ginger garlic paste- 2 tsp
Cinnamon- 1/2inch stick
Bay leaves- 1
Cumin seeds- 1/2 tsp
Chilly powder- 1/2 tsp
Coriander powder-1 tsp
Curry powder- 1 tsp
Green chilly- 1
Kasuri methi- 1 tsp crushed
Oil- 1 tbsp
Salt to taste

Method:

Wash the spinach in water for 3 to 4 times to remove all the dirt.  Add the spinach to the boiling water and leave it for 3 to 4 minutes.  Drain all the water and blend it in a blender,keep  it separately.

Heat oil in a thick bottomed vessel.  Add bay leaf, cinnamon and cumin.  Now add the ginger garlic paste and chopped onion.  Saute until the raw smell goes, this may roughly take about 5 minutes.  Then add the tomatoes, mix it well.  Keep the flame in medium,cover the pan and let it cook until the tomatoes look mushed up.  At this point add chilly powder,coriander powder,curry powder,green chilly and kasuri methi.  Give it a good stir, keep the flame in low,cover the pan and cook until oil separates.

Finally add the pureed spinach, paneer and salt.  Let it simmer for 3 to 4 minutes.  Switch off the flame and serve it warm with roti's and naan.

This recipe goes to  Healthy Morsels- Pregnancy , Let's Cook- Greens, Green Blog Hop