My husband is not a great fan of paneer. Which is good in a way because it makes our dishes less fatty. On the other hand it prevents me from trying our paneer specific recipes, such as paneer makhani, butter paneer etc. I try to substitute paneer with potatoes whenever I can, and so I tried a "potato" version of palak paneer. It turned out really good and I was amazed to see how much spinach went into the dish. It's a great way to sneak greens into the diet.
This recipe makes 4 servings.
Ingredients
Spinach - 1 bunch (If using baby spinach from the packet, use half the packet)
Onion - 1 medium
Boiled Potatoes - 4 medium, chopped
Garlic - 3 cloves, chopped
Oil - 2 tablespoons
Salt - 1 teaspoon, or to taste
Cumin Seeds - 1/2 teaspoons
Green Chillies - 3, or to taste
Cumin Coriander Powder - 1 teaspoon
Garam Masala - 1 teaspoon
Fenugreek leaves (Kasuri Methi) - 1 teaspoon
Procedure
1) Wash the spinach and remove the leaves if using the bunch.
2) Chop the onions. They don't need to be too fine because you will grind them anyway.
3) Heat 1 tablespoon oil in a pan/kadhai and add the onions, green chillies and garlic. Saute until onion has brown edges.
4) To the pan add spinach.
5) Cover with a lid and let the spinach wilt. It will take only about a minute or so.
6) The spinach reduces to so little! Now let the mixture cool and then blend it with little water.
7) In the same pan, heat oil and add some cumin seeds. When the start sizzling, add the potatoes and saute them till they are browned around the edges.
8) Add the spinach puree and salt. Add some cumin coriander masala and crushed fenugreek leaves and stir. If you didn't add much water while blending, add half a cup of water.
9) Cover with a lid and let it simmer on a low flame for 6-7 minutes. Check every now and then to make sure it isn't sticking to the bottom.
10) Optionally, you can add some cream or milk to make the dish taste richer (I didn't).
11) Do a taste-test to see if you need more spice.
That's it! Serve with roti, naan, or rice.
This recipe makes 4 servings.
Spinach - 1 bunch (If using baby spinach from the packet, use half the packet)
Onion - 1 medium
Boiled Potatoes - 4 medium, chopped
Garlic - 3 cloves, chopped
Oil - 2 tablespoons
Salt - 1 teaspoon, or to taste
Cumin Seeds - 1/2 teaspoons
Green Chillies - 3, or to taste
Cumin Coriander Powder - 1 teaspoon
Garam Masala - 1 teaspoon
Fenugreek leaves (Kasuri Methi) - 1 teaspoon
Procedure
1) Wash the spinach and remove the leaves if using the bunch.
2) Chop the onions. They don't need to be too fine because you will grind them anyway.
3) Heat 1 tablespoon oil in a pan/kadhai and add the onions, green chillies and garlic. Saute until onion has brown edges.
7) In the same pan, heat oil and add some cumin seeds. When the start sizzling, add the potatoes and saute them till they are browned around the edges.
8) Add the spinach puree and salt. Add some cumin coriander masala and crushed fenugreek leaves and stir. If you didn't add much water while blending, add half a cup of water.
9) Cover with a lid and let it simmer on a low flame for 6-7 minutes. Check every now and then to make sure it isn't sticking to the bottom.
10) Optionally, you can add some cream or milk to make the dish taste richer (I didn't).
11) Do a taste-test to see if you need more spice.
That's it! Serve with roti, naan, or rice.
