Palak (Spinach) and Paneer (Cottage Cheese) Soup
This is a simple, highly nutritious, and delicious soup made with Red Amaranth Leaves and Paneer (cottage cheese). Paneer and spices perfectly mask the slightly bitter taste of spinach and add to the nutritional value of the meal. This recipe is recommended for vata and pitta balance specifically.
Servings: 5 people
- 250 g Fresh Red Amaranth Replace with spinach or other maranth varieties
- 2 tbsp Pure Cooking Oil Olive Oil, Mustard Oil, Ghee, or Sesame Oil
- 300 g Paneer Cottage Cheese
- 1½ inch Fresh ginger root
- 1 Green Chili Optional
- 1 tsp Turmeric Powder
- 1 tsp Coriander Seeds Powder
- 1 tsp Cumin Seeds Powder
- 2 cloves Garlic
- 1 Medium Onion Finely Chopped
- 1 cup Water
- 1½ tsp Rock Salt To Taste
- 7-8 pieces Cashew Nuts
- 1 Medium Tomato
- 1 tbsp Fresh cream optional
Preparing the Veggies
Finely chop onion and tomato and keep them aside separately.
Wash and coarsely chop the spinach.
Pound the ginger, chili, and garlic together and keep aside.
Preparing the spinach
Add cut spinach, cashew nuts and 2 tbsp water in a pan. Boil the spinach till the leaves start to wilt off.
Close heat and let it cool down. Once cold, add the spinach to a blender and grind till you get smooth puree.
Preparing the soup
Heat the pan on medium. Once the pan is hot, add cooking oil.
Now add ginger garlic paste and onion. Mix and stir well till it turns golden brown.
Now add turmeric powder, salt, coriander seeds powder and cumin powder. Mix well.
Now add chopped tomato and mix well. Cover and let it cook on low heat for few mins till tomato is mashed up.
Now add cut paneer pieces. Mix well and cover for 5 mins to let it cook.
Now add the ground spinach, mix well and cook for another 2-3 mins.
If you are adding fresh cream then add it now.
Close heat and serve with bread or chapati or steamed rice.