Palak Paneer

Palak is the Indian name of the Persian Green belonging to the family of Amaranthaceae. It is recorded in history during the 10^th Century that it was cultivated and used. One French Queen liked very much this spinach and ordered that Spinach be served in every meal. Based on her name only the dishes made out of Spinach are called Florentine in French.

Though it was a Persian Vegetable, it was carried throughout the World by the Arab Traders. Thus it came to India and Nepal in the 14^th Century. This is now prevalent in Southern and Western Asia. In China also it was introduced by the Arab traders and it is called as the Persian Vegetable.

Spinach is very nutritious and as they are available in the spring, when other vegetables are scares it is very popular and widely used.

Knowing the nutritional value of Spinach, it was served in the First World war period to all soldiers. It was even mixed as juice in the wine, which was served to the French soldiers.

Palak is widely grown in India, especially in the Northern India and is widely cooked and eaten. The main dishes prepared out of Palak are Palak Paneer, Chicken Palak, Moong Dhal with Palak, Palak Paratha, Aloo Palak, etc,.

Palak Paneer is a nice Vegetarian side dish often prepared in all homes, especially the North Indian Homes and Restaurants. It is a ground mixture of Palak with green chillies, onion and paneer.

Now let us see how to make Palak Paneer

Palak Paneer Ingredients:

Palak - 1 bunch

Paneer - 150 gms

Onion - 1

Tomato - 1

Green chilli - 2

Garlic - 10 cloves

Ginger - 1 pinch

Cumin - ½ tsp

Bay leaf - 1

Oil - 3 tsp

Fresh cream - 2 tsp

Salt - to taste

Palak Paneer Method

Clean and wash the palak. Heat little oil in a pan and add green chilli, ginger and palak and sauté for about 5 minutes.

After cooling grind it in the blender and keep aside. Chop onion, tomato and green chilli finely. Heat oil in the pan and add cumin seeds and bay leaf. When they crackle add finely chopped garlic, onion and tomato, one by one and sauté till done.