PALAK PANEER (SPINACH AND SOUR MILK CHEESE) BY SOUMYASHREE CHATTERJEE

IMAGE CREDIT: SOUMYASHREE CHATTERJEE

If you have a youngster who is a fan of Popeye the Sailor man then you can breathe easy feeding spinach for lunch or dinner, but for the more regular mom, spinach a treasure trove of nutrients is a nightmare while making the kids eat. Many nutritionists consider spinach one of the healthiest foods on account of the rich content of vitamins, minerals and the roughage it offers; yet low on carbs and fats. Vitamins A, C,B6 and K are very high in spinach, as are flavinoids like lutein and beta-carotene which are good anti oxidants. It is one of the richest sources of iron and a 100gm intake can fulfill upto 25% of daily requirement on its own.

TRIVIA

North Indians have created a unique dish called palak paneer using cubed curd cheese or paneer. Paneer is typically nothing but unaged, acid-set, farmer’s cheese or curd cheese typically made by adding food acids like lemon juice, vinegar, to heated milk resulting in curdling. This is then drained and the excess water pressed out. This is then cooled and further pressed till the desired form and fluffiness is attained. Although some people have claimed paneer to be of vedic origins, the fact that acidulation of milk was taboo in indo Aryan culture puts doubt to such belief. In fact Lord Krishna the celebrated thief of all things milk is supposed to have feasted on all forms such as milk, butter, ghee, and yogurt but not on sour milk cheese. A more realistic thought is thus in believing that it was introduced by afghan and Iranian invaders, and the origin of the word paneer, be traced to the Turkish word peynir meaning cheese. Paneer on a standalone is also a very rich source of calcium and various proteins, though with its high calorie content may be a tad bit fattening. It is also a good source of sodium. So when you cook palak paneer not only do you satiate hunger pangs with this dish, but you are assured of a tasty dish for your family that is whole some in its nutrient contents covering various bases of calorie, vitamins, minerals and roughage.

Enough of rumination on palak and paneer and let’s get started in my mom’s kitchen for today’s journey in foodgasm. We will start with gathering the following ingredients:

Palak 1 kg

Green Chilies  5-6

Cashew Nuts 4-5

Tomatoes 2 small

Cumin powder ½ teaspoon

Coriander powder ½ teaspoon

Red chili powder ½ teaspoon

Cumin seeds 1 teaspoon

Bay leaves (tejpatta) 2-3

Salt and sugar to taste

Ghee to taste

Cooking oil

Before cooking: Prepare the palak, wash it thoroughly and the steam it in a pressure cooker for one whistle along with the green chili, and let it cool. Once the palak has cooled to room temperature drain the stock and keep aside. Grind the palak in a grinder without any water and set aside. In the meanwhile soak the cashewnut in warm water for about 8-10 minutes. Cut the tomatoes into bits, add the cumin powder, coriander powder and the red chili powder along with the soaked cashew nuts and grind into a paste and set aside. Also cube the paneer into medium sized pieces.

Getting going:  Take a medium sized wok, and add a dash of ghee to the cooking oil and heat to get going. Once the ghee oil mix is heated add the cumin seeds to the oil along with the bay leaves. Now add the paste made of the tomatoes, spices and cashew to the oil and cook. Wait till oil starts to separate from the mix and then add the pre ground palak to this mix. Keep cooking on a low heat till oil again starts separating. Add some of the stock drained aside into the mix and mix well till an even consistency is achieved. The quantity of stock to be added is of course a function of the consistency that we want to achieve in the dish itself. Now add the paneer that we have already cubed and mix thoroughly with the palak mixed. Add sugar and salt to taste and we are almost through. Let this now simmer over a low flame for about 10 minutes. Just before killing the flame add a bit of ghee to this, depending on your risk appetite for ghee and compulsions of your taste buds. If your mother hails from parts of Punjab she would always find you undernourished and cook the whole thing in ghee and not a ghee oil mix. If your mother is however of stronger disposition towards your diet the ghee oil mix works fine and indulge on the end ghee as much as you can stretch with her. Voila your palak paneer is ready. Serve it with a portion of jeera rice or hot phulkas of the flame and enjoy this as you eat or as you see your loved ones eat. But before i sign off do remember my mom’s special ingredients to making any of your dishes yummiest- love and smile. After all you are cooking for people you love, so don’t be shy add a fair share of your best smile and a more than even sprinkling of your love all the while you are cooking and see how yum the palak paneer turns out. So happy cook, and feel free to even invite Popeye the sailor man for his favorite spinach along with your kids.

Note:This is the authors way of cooking this dish. The author Does not make any Representation that this is the right, Only and/or authentic way to cook this dish. Everyone is Free to make his/her Interpretation and adjustment to the dish.