Pakistani style Spinach and chicken curry - Palak Chicken

Palak gosht was cooked a lot in my mother’s household during the winter season. I never liked what meat did to the spinach. While living in London, once I had Palak chicken at one of the Pakistani restaurants and loved it. Later I tried my own version at home and have not looked back ever since. My brother O who was studying at University of Warwick during that time, became the guinea pig for my cooking experiments.

My palak chicken not just got a high approval rating from him but I also got a request to make some palak chicken for him to take along to Warwick. For the year he was there, I used to make a stack of food for him and freeze it which he would take along to eat for next 2 weeks. A quarter in to the year, I started getting phone calls from his Pakistani and Indian class mates with specific requests for food, followed by thank you phone calls.

I wasn't thrilled to find out that O’s flatmates were eating all of his home cooked food. My firsthand experience taught me that the one thing that you miss the most while living away from home is the home cooked food. I quietly doubled the food he took to Warwick. Things sisters do for little brothers!!! Last night O called me from his office and asked me if I could make some palak chicken for him. I am always happy to fulfill such farmaish. We had it with boiled rice.

Here is the recipe.

Ingredients

Chicken – ½ kilo (6-8 pieces)

Fresh Spinach – 1 kilo (You can use frozen if fresh is not available)

Tomatoes – 4 Medium sized (make a puree with 2 green chilies)

Fresh Ginger Garlic Paste – 1 tbsp (heaped)

Mustard Seeds – 1 tbsp

Dried Whole Chilies - 4-5

Roasted Cumin seeds – 1 Tbsp (crushed)

Roasted Coriander seeds – 1 Tbsp (crushed)

Crushed Red Chilies -1 tsp (Adjust to taste)

Salt – 1 tsp (adjust to taste)

Oil : 6 Tbsp

Method:

1. Wash the spinach and steam it in a large pan. Once steamed, puree it with the hand blender. Put aside.
2. Heat the oil and add ginger garlic paste to it. Cook till its changes color.
3. Add mustard seeds to it. Let it cook for a minute till you can smell them. Add the dried red chilies and cook for 10 secs. Add a dash of water to stop it from burning.
4. Add cumin and coriander seeds. Cook for 30 sec.
5. Add chicken and cook for 5 -7 mins till it completely changes color.
6. Add tomatoes, salt and crushed chilies and cook till the water dries.
7. Now add pureed spinach. Cook till the water dries and the oil comes out on the side.

I love serving this with boiled basmati rice. This also pairs well with homemade chappati – flat bread.

 

Palak Paneer - Pakistani style Curried Spinach & Cottage Cheese

I have been in Pakistan for last few weeks to attend a sibling’s wedding. The current political situation in the twin cities led to cancellation and rescheduling of the wedding a few times, which resulted in a fraction of invitees actually being able to attend the events. The happy affair turned in to a stressful one as the two families tried to get through the logistical nightmare the blockages and long march had created between Lahore, Rawalpindi and Islamabad. The mehndi (pre wedding song and dance party) was cancelled, the Baraat (wedding ceremony) was done at 4 hours’ notice and the Valima (wedding announcement dinner hosted by the groom) was moved by more than a week. But nothing dampened the spirits of the lovely bride and the groom, which boosted everyone’s mood.

I am sharing the recipe for my favorite Palak Paneer – Curried Spinach with cottage cheese which was also on the Valima dinner menu and is particularly a winter season favorite in Pakistan. 

Ingredients:

Chopped Spinach / Palak – ½ kg (I am using frozen – You can use fresh if available. Steam and blend about a kilo of fresh spinach)

Paneer /Cottage Cheese – 250 gms (cut in bite size cubes)

Tomatoes – 3-4 medium sizes (pureed with a green chili)

Green Chili – 1 medium sized

Fenugreek/ Methi Seeds – 1 tsp heaped

Cumin seeds – 1 tsp crushed

Coriander seeds – 1 tsp crushed

Dried Fenugreek leaves / Kasuri Methi – 1 tbsp heaped.

Whole dried chilies – 3 

Fresh Ginger/Garlic paste – 1 tsp heaped

Chili Powder – 1 tsp – adjust if more needed.

Salt – 1 tsp – adjust if more needed.

Oil – 4 tbsp

Oil – 1 cup - for frying paneer/ cottage cheese.

Method: 

1. Heat 1 cup of oil in a frying pan and fry cubed paneer till it turns golden brown. Remove on a kitchen paper. Set aside.
2. Heat 4 tbsp of oil in pan and add ginger garlic paste. Once it becomes golden, add cumin seed, coriander seeds, whole red chilies & fenugreek seeds to oil and cook for 1 minute.
3. Add tomato puree to oil. Add salt and chili powder and mix. Cook till the water dries completely.
4. Add frozen chopped spinach to the tomato paste. Cover and let it thaw for 10-15 mins.
5. Add dried fenugreek leaves to the spinach and let the water dry completely.
6. Add fried paneer to the spinach and mix. Cover for 4-5 mins over low heat till the stream of oil comes out on the side.

Palak Paneer can be served with boiled rice and homemade flat bread.

Pottery by Blue Saint

www.thebluesaint.com