Homestyle Palak Paneer (Indian Cottage Cheese in a Spinach Gravy)

This is a homestyle recipe for palak paneer or Indian cottage cheese in a spinach gravy. This is a traditional Punjabi dish and goes really well with roti or makki di roti/corn roti. This version uses minimal spices and really shows off the fresh ingredients which is the paneer and the spinach.



Ingredients

Paneer:
  • 300 g paneer
  • 800 g spinach
  • 1 tsp cumin seeds
  • 1/8 tsp hing
  • 1 tbsp green chillies 
  • 1 tbsp finely chopped ginger 
  • 2 tbsp oil or ghee 
Roti:
  • 1 1/2 cups atta or whole wheat flour
  • 3/4 cups warm water
Instructions

  1. Remove the stems from the spinach and rinse thoroughly.
  2. Boil water and cook your spinach for a few minutes, until the leaves have wilted.
  3. Strain the water from the spinach and run cold water on it.
  4. Then, transfer the spinach to a blender and puree the spinach. Add water as necessary to help the spinach blend. 
  5. Heat a pot on medium heat and add oil. Add in the cumin seeds, green chillies, hing, and ginger and sauté for a few minutes.
  6. Once the ingredients have become aromatic, add in the pureed spinach, mixing well.
  7. Lower the heat to low or medium-low and cook for 3-4 minutes. 
  8. Add in the paneer and cook for an additional few minutes, until the paneer becomes soft and heated through. Add salt and taste for seasoning. 
  9. To make the roti breads, add the flour and water in a large bowl and mix to create the dough. 
  10. Take a small dough ball and add some additional flour to create a dusting mixture, ensuring that the dough ball is completely covered. With a rolling pin, roll out the dough into a thin disc. 
If using an electric stove: 
  1. Heat a tawa or pan on medium heat to medium high heat, as well as a wire rack on high heat. 
  2. Lay the dough flat on the pan and wait for bubbles to appear. Then, flip it on the other side and let it cook through. 
  3. Once both sides are cooked, transfer the bread to the wire rack and let it puff up and slightly brown. Repeat steps 12-13 for the remainder of your dough. 
If using a gas stove: 
  1. Heat a tawa or pan on medium heat to medium high heat. Lay the dough flat on the pan and wait for bubbles to appear. Then, flip it on the other side and let it cook through. 
  2. Once both sides are cooked, transfer the bread directly onto the naked flame until it is puffy, making sure to flip. Serve hot and enjoy :) 

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