
I had been craving for some Palak Paneer for a few weeks now when I chanced upon this recipe on Facebook from Chef Sanjyot Keer of Your Food Lab. The recipe was intriguing enough to tempt me and when I chanced upon some spinach over the weekend, I knew it was time to try this recipe. This is very different from the usual recipe that I make which is inspired by Chef Sanjeev Kapoor’s recipe which is very simple. This one is slightly more complicated, but was super delicious and was a hit at home!
Palak Paneer
Ingredients:
- 2 big bunches spinach or palak, chopped
- 1 big cup frozen paneer (soaked in hot water for 30 minutes)
- 1 big pod of garlic, grated or chopped finely
- 1 large onion, cut in half and then sliced vertically
- 4-5 green chillies
- 1 bunch of coriander leaves
- 1/2 cup beaten yoghurt
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 tsp cumin powder
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp garam masala powder
- 1 tsp whole wheat flour
- 1/2 tsp black or pink salt
- Salt to taste
- 1 tbsp lemon juice
Method:
- Take a large pan and boil water in it. When the water is boiling, blanch the spinach in it for 2-3 minutes and remove. Soak it in a large bowl of iced water for a few minutes before removing and draining the water. This preserves the lovely green colour of the spinach.
- When the spinach is cool, blend it with the green chillies and coriander leaves into a smooth paste and keep aside.
- In another pan, heat the ghee and when warm, add the cumin seeds and let it splutter.
- Then add the chopped or grated garlic and let it saute for a few minutes.
- Next, add the sliced onions and let the onions slightly brown.
- When the onions start to brown, add the cumin powder, turmeric powder and red chilli powder and mix well. Then add the black or pink salt and season with salt.
- Now add the beaten yoghurt and mix well. Let the masala cook well and the ghee start to leave the sides of the pan.
- Then add the spinach puree and let the palak cook well. When the spinach starts to bubble, add the paneer pieces and let it cook for a few more minutes.
- Now gently sprinkle the wholewheat flour a bit by bit and let it get absorbed into the gravy. This is to thicken the gravy.
- Lastly, sprinkle the garam masala and the lemon juice and switch off the gas. Serve hot with Indian flatbreads or jeera rice.
- You can also add fresh cream as the last step before adding the garam masala and the lemon juice as well as a garnish. I didn’t have cream at home and omitted this step.



I’ve always loved travelling by train. I love the feel of the wind against my face and seeing the landscape rush past me!
Around the time I turned 9/10 years old, my paternal grandparents moved to Bangalore for their retirement years and we started travelling there every year on a train that was introduced then: Udyan Express. The first few years, the train left Mumbai around 8 pm and reached Bangalore 24 hours later with the return journey leaving Bangalore at 8 am in the morning and reaching Mumbai at 8 am the next day. After that, they switched the train timings with the train leaving Mumbai in the morning and leaving Bangalore in the evening.
Pasta Salad


When Neki Brar moves to Mumbai to make it as a film-maker in Bollywood, little does she suspect that she will find herself standing on the terrace of her building, a bottle of wine and her diary in hand, plotting how best to jump. A small town girl, Neki has one ambition: to live in Mumbai and make it big as a film-maker. As she comes closer to her dream, she is also faced with a new reality.