As a vegetarian, Palak Paneer is one of my absolute favourite dishes! It’s not only really easy to make, but it’s so creamy and delicious (and on the whole, pretty nutritious). We made L a baby-friendly palak paneer dish, with just enough spices to give it a flavour, without it being overwhelming for her little taste buds. She’s not used to oriental spices, but she did gobble down a few good spoons of it. I know she would have eaten all of it, but the poor thing’s been sick with bronchitis the past few days and that’s curbed her usual appetite. We’ll definitely be making it again for her when she’s feeling a bit better.
We added a few spices to the dish, but feel free to adjust based on your taste preferences (and what you think your little will enjoy). You don’t really need to add any spices if you prefer not to, the creamy spinach with paneer tastes wonderful too without any added ingredients.
Perfect side-dishes include naan and brown rice!
Photo credit goes to an amazingly gifted photographer and friend, Katrin Daems: http://www.katrindaems.be
Here’s the recipe:
Baby-Friendly Palak PaneerPrint Recipe
- 1 onion, chopped
- 2 tbsp olive oil
- 1 clove garlic, pressed
- 1 tomato
- Salt and pepper to taste
- 250gr (1 bag) spinach, fresh or frozen
- 60ml (1/4 cup) milk
- 200gr (1 pack) cottage cheese
In a frying pan, cook the onion in the olive oil with the garlic until softened, about 5 minutes.
Add the spinach leaves and fry them for until softened, about 5 minutes.
Transfer the ingredients to a blender, and add the milk, spices and diced tomato. Blend until smooth.
To make the paneer: Drain the cottage cheese in a cheese cloth, squeezing it to remove all of the liquid. Then, press it between two hard surfaces (wooden chopping boards with a heavy pot placed ontop) until all of the liquid is drained, about 20 minutes.
Once dried, cut the paneer into small cubes. Slightly fry it in olive oil, and add to spinach.
Serve with some brown rice or naan bread, and enjoy!