Slow cookers are a perfect answer to a busy schedule. Whether returning from work or from kid’s activities, if you have your meal set in a slow cooker then you have one less thing to worry about. Before leaving for work, do a small amount of work in the morning and you come home to a meal that is half cooked – all that is left is some final touch ups, cook some chapatis and you are all set. Dinner ready in 30 minutes – now that’s exciting and comforting!!
Today’s recipe is tested and tried many times in my kitchen and every time it’s a winner. Meals prepared in slow cooker are very healthy as it uses very little oil or no oil at all (besides the tadka/tempering). Also, slow-cooking is a very gentle method and helps in retaining the nutrients of veggies as compared to other cooking methods.
RECIPE DETAIL – I have used frozen spinach for this recipe but feel free to use fresh spinach leaves (500 gms of fresh spinach leaves). Add everything to the slow cooker, close the lid, set the timer and you are all set in 5 hours. After the specified cooking time, prepare the tadka/tempering. I like to add some besan (gram flour) to the tadka and cook until besan is light brown in color. Besan adds a rich texture and tends to absorb water and thicken the spinach. Finish the recipe by adding cooked paneer pieces and adjust seasonings. Serve hot with warm kulchas.
Another way to cook and retain a beautiful color of spinach would be to add onion, tomatoes, ginger and garlic along with salt and water to the slow cooker. Set the timer for 4 hours. After the mentioned cooking time, mix in blanched spinach, all the spices and cook for 40 minutes on HIGH. Once the cooking time is over, puree the spinach, adjust seasonings, add tadka and enjoy!!
Looking for palak paneer cooked over the flame – click here.