Palak Paneer

Green is a process, not a status. We need to think of ‘green’ as a verb, not an adjective. ~ Daniel Goleman

Palak Paneer – Paneer, the most popular Indian cheese cooked in a spiced spinach puree. Serve hot with rice or rotis. As is, makes a great soup – rich in Iron and protein ! A favorite from my childhood ♥️

Before you read my recipe, read my notes and why the process, sometimes kills the green status😬
📝One of the key factors to giving a Palak Paneer a high grade is deemed a bright green color. Often in my method of pressure cooking, the color is sacrificed.
🍃So, alternativly, spinach can be balanced and then added to the tomato onion masala and blended to form the soup/gravy. Some chefs do not add the tomato either.
This ensures a brighter green gravy, but sometimes the spinach tastes a bit too raw for my liking. So I stuck to my way, even though it may mean getting a B+ for appearances 🙂 and an A for taste🙃
Guess you can’t win them all, unless you photoshop. And I do not!

🍃Heat 2 tablespoons buttet in a small pressure cooker
Let splutter 1 tbsp Jeera – Cumin seeds
🍃Saute
4 cloves Garlic
1 inch Ginger chopped fine
3 Thai Green Chillies
1/2 cup onion till golden
🍃Add 1/2 cup chopped Tomato
1 lb chopped fresh Spinach
Handful of Cilantro / Coriander leaves
1 tsp salt
1/4 cup water
Pressure cook for 1 whistle
Open immediately, releasing pressure with a long spoon
Drop in a handful of ice cubes and stir.
This stops the spinach from cooking further and preserves it green color for the most part.
🍃Blend spinach mixture when cool
🍃Add
1 tsp Garam Masala
1/2 tsp Pepper
1/4 tsp Nutmeg
1 cup cubed Paneer
Simmer for 5 mixture till flavors blended
🍃Add 2 tbsp cream for garnish before serving