Happy Cooking-Palak Paneer/Cottage Cheese....Indian Masala

Dear Single,

Before I proceed further, I think its time that told you about myself, and why this cooking blog.

I am 63, look younger-I am told,176cms, with 85kg frame retired Air Force Pilot after nearly 29 years service. Throughout the service period it was mandatory that the aviators had to undergo medical test, to prove our fitness in order to be permitted to fly. Hence, besides doing work out, it meant that we ate and drank carefully...or else..!

Being fond of eating meant to fore go certain types of dishes just because of their high calorific values. To beat that, with the kind permission of my wife, I got into the kitchen and started to experiment. After many adventures I did learn some. I am proud to tell you that my wife loves my cooking and children felt thrilled, and still do, every time I got into the kitchen on an off day or a holiday.

Well, back to the main business, I am going to list a Palak/Spinach with Paneer/Cottage Cheese dish.


To make Palak Paneer you will require:

1. A bunch of Palak which should weigh not less than 300 gms, as the palak reduces when cooked.

2. Paneer/Cottage Cheese 100gms. 02 green chillies-diced.

3. 01 tps jeera/cumin, coriander powder, red chilly powder, curry powder/garam masala & turmeric powder.

4. 02 Tps single cream(optional). 04 Tps cooking oil.

5. 02 tps ginger garlic paste. Salt to taste.

6. Small tomato- diced. Few sprigs of fresh coriander-diced.

Method

1. Dice the paneer in 1/2'' cubes, and keep aside.

2. Remove the roots of the palak and any unwanted plant/grass. Wash the palak at least 3 times and pile up the leaves together to cut into extreme thin strips.Keep aside.

3. In a kadai/wok, on medium flame, pour the cooking oil and as soon as it starts to heat, put in the ginger garlic paste and fry. Soon as it starts to brown put in the diced green chillies and jeera.Stir fry, till jeerta begins to brown.

4. Put in the paneer cubes and fry till the edges get golden brown. Add all the powder masala and half of the tomato, stir fry the paneer till all are well coated, and you start to get lovely fried masala aroma.

5. Put in all of the palak/spinach and stir fry. The palak will start to reduce and coat the paneer cubes. Also the palak will change to a darker shade. Reduce the stove to low flame, sprinkle salt to taste and cover the dish for 02 minutes. Switch off the flame and let the palak paneer rest in the heat of the wok for a while.

6. Remove to a flat serving dish, spread the remaining tomato, garnish with cream and fresh coriander.

Serves best with Chapati or thin light paratha or soft buns.