Ashk Palak Paneer 280g

Ashk Palak Paneer is a variation of the popular Indian dish Palak Paneer, with „Ashk“ (meaning „tears“ in Hindi) possibly referring to the use of onions in the preparation. This dish combines the goodness of spinach (palak) with paneer (Indian cottage cheese) in a flavorful and nutritious gravy. Here’s how you can make Ashk Palak Paneer:
Ingredients:
For the Spinach Puree:
250g fresh spinach leaves (palak)
1 green chili
Water for blanching
For the Curry:
200g paneer, cubed
2 medium onions, finely chopped
2 tomatoes, pureed
1-inch piece of ginger, finely chopped
4-5 cloves of garlic, finely chopped
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
1 tsp coriander powder
1/2 tsp cumin powder
1/2 cup fresh cream or yogurt
2-3 tbsp oil or ghee
Salt to taste
Fresh cream and coriander leaves for garnishing
Instructions:
Prepare the Spinach Puree:
Rinse the spinach leaves thoroughly under running water.
Bring a pot of water to a boil and blanch the spinach leaves for 2-3 minutes.
Drain the spinach and immediately transfer it to ice-cold water to retain the green color.
Blend the spinach along with a green chili into a smooth puree and set aside.
Fry the Paneer (Optional):
Heat 1 tablespoon of oil in a pan. Lightly fry the paneer cubes until golden brown on all sides. This step is optional but adds a nice texture.
If fried, soak the paneer in warm water to keep it soft.
Cook the Onions:
In the same pan, heat the remaining oil or ghee.
Add cumin seeds and let them splutter.
Add the finely chopped onions and sauté until they turn golden brown.
Add ginger and garlic, and cook until the raw aroma disappears.
Add Spices:
Lower the heat and add turmeric, red chili powder, coriander powder, and cumin powder. Cook the spices for a minute.
Tomato Gravy:
Add the pureed tomatoes to the pan. Cook until the oil starts separating from the mixture.
Add salt to taste and cook the gravy for another 5 minutes.
Combine Spinach and Gravy:
Add the spinach puree to the tomato-onion gravy. Mix well and simmer for 5-7 minutes on low heat.
Stir in the cream or yogurt, ensuring it’s well incorporated into the gravy.
Add the Paneer:
Gently add the paneer cubes to the spinach gravy and mix carefully.
Simmer for another 5 minutes, allowing the paneer to soak in the flavors.
Finish with Garam Masala:
Sprinkle garam masala over the dish and stir gently.
Adjust the consistency with a little water if needed.
Serving:
Garnish Ashk Palak Paneer with a swirl of fresh cream and chopped coriander leaves.
Serve hot with naan, roti, or jeera rice.
Enjoy this delicious and nutritious dish!