My (easy/fast) version of palak paneer

I have fiddled around with a variety of palak paneer recipes, trying to get the taste that I like. Finally I came up with this way of putting it together. You will have to adjust spices as per your tastes but here is the general:

Cut up your paneer the way you like: cubes, slabs etc. Use 1/3 to 1/2 of the big brick (like Nanak) or a whole thin block

Take a big bag of really fresh looking spinach leaves (the prewashed type), put in a big bowl and take a kettle of boiling water and pour over the spinach. It will wilt immediately, douse with cold water and press out a lot but not all the water.

Get a cubanelle pepper (I like the flavor of cubanelles but they are mild in heat), wash, core, cut in big chunks. Put this and the spinach in a mixie or blender and puree. (You can also use other peppers...your choice.)

Put couple tablespoons ghee in your wok/kadhai. Put in cumin (1.5 tsp? or more) (whole or powder). Fry your paneer in this. If you want to add some chilli do that also. When the paneer is browned pour in the spinach mixture and start heating it up. You are not going to cook it a long time...just a few minutes until it starts to boil. Add salt to taste, couple tablespoons lemon juice, and then mix in some half and half (light cream)...few tablespoons.

Done. Hope you enjoy.

I like my spinach bright green and this recipe does that.

 

Thanks Priya....hope you enjoy.

Yellowmango: as to paneer there is divergence in the to fry or not to fry question. Thanks for the tip for all the soft/no fry folks. For those that like to fry, using the cumin powder when frying gives a nice flavors to the chunks. Thanks for the feedback!

 

Thanks deepv and nb25 for stopping by. Hope you enjoy your palak paneer.