Palak or Spinach is one of the favorite greens and is loved by everyone . Every week , I prepare some or the other dish with Spinach. Some days, it is Palak roti/Spinach paratha or Palak Pulao or Palak waali Dal or Palak raita. Lately, I have been making a delicious curry "Matar Paneer and Palak Saag" , that has become my family's favorite. It's creamy, delicious and has a restaurant style taste to it. Pair it with your favorite Indian flat bread, you are sure to have a great meal:)
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
- Spinach / Palak (cleaned, washed and stems removed) : 6 cups (about 200 grams)
- Green Peas (fresh or frozen) : 1/2 cup
- Paneer / Indian cottage cheese (grated) : 1.5 cups (SEE NOTES)
- Onion (chopped) : 1 cup
- Tomato (pureed or diced) : 1/2 cup
- Ginger (grated) : 1.5 tbsp
- Garlic (finely chopped) : 1.5 tbsp
- Green chillies (small variety) : 1 (adjust according to taste)
- Green cardamom / Elaichi : 3
- Cinnamon / dal chini : 2 inch (broken in to pieces)
- Cloves / lavang : 5
- Cumin seeds / Jeera : 1 tsp
- Turmeric powder / haldi : 1/2 tsp
- Red chilli powder / paprika : 1/2 tsp (adjust according to taste)
- Coriander powder / Dhania powder : 1 tsp
- Garam masala : 1 tsp
- Kasoori Methi (dried fenugreek leaves) : 1 tbsp
- Evaporated milk : 1 cup
- Sugar : 1 pinch
- Oil : 1 tbsp
- Salt as per taste.
- Heat water in a large pot. Once it starts boiling, add the washed spinach leaves. Cook for a couple of minutes. Drain the hot water and run some cold water through the leaves. This step is essential to retain the color of the spinach. Set aside.
- Heat 1 tbsp oil in a deep bottomed pan. When hot, add the cinnamon, green cardamom, cloves and cumin seeds. Once the cumin seeds start to splutter, add the onions, grated ginger, grated garlic and chopped green chillies. Cook until the onions turn translucent.
- Add the tomatoes and cook for 2 minutes.
- Add the turmeric powder, coriander powder, red chilli powder and garam masala. Cook for 5 minutes. Turn off the heat.
- Once the mixture has cooled down a bit, grind this mixture along with evaporated milk in to a smooth paste.
- Now, add the blanched spinach to the above ground mixture and grind it coarsely .
- Heat a pan and add the ground spinach mixture.Add the peas, grated paneer, salt and pinch of sugar. Lastly, take Kasoori methi (dried fenugreek leaves). Rub them between your two palms and then add to the gravy. Cook the mixture for 10 minutes.
- Serve Matar Paneer and Palak saag with the flat bread of your choice.
I have used VERKA brand paneer that I bought from COSTCO. This paneer is very firm and shreds really well (I shredded it thick). If using paneer that is very soft, you can chop the paneer into small pieces or cubes (instead of shredding).