Experience the flavors of India with Palak Paneer, a quintessential dish that combines the nutritional richness of spinach with the creamy, indulgent taste of paneer. Cooked in a spiced, savory gravy, this dish is a harmonious blend of healthful ingredients and aromatic spices. A favorite among vegetarians and food lovers around the world, Palak Paneer offers a perfect balance of flavor and nutrition, making it an ideal choice for a comforting meal. Whether enjoyed with rice or naan, this classic Indian recipe is a celebration of taste and tradition.
Ingredients
- 250 g paneer Indian cottage cheese, cut into cubes
- 500 g fresh spinach palak, blanched and pureed
- 2 tbsp oil or ghee for sautéing
- 1 large onion finely chopped, for sweetness
- 2 medium tomatoes pureed, for tangy base
- 1 tsp ginger-garlic paste for aromatic foundation
- 1-2 green chilies finely chopped, for heat
- 1 tsp cumin seeds jeera, for nutty flavor
- 1/2 tsp turmeric powder haldi, for color and health benefits
- 1 tsp coriander powder dhania powder, for earthy tones
- 1/2 tsp garam masala for warmth and depth
- 1/2 tsp red chili powder for spice
- Salt to taste for seasoning
- 2 tbsp fresh cream optional, for richness
- Fresh cilantro coriander leaves, chopped, for garnish
Instructions
- Prepare Spinach: Rinse the spinach leaves thoroughly in cold water. Blanch them in boiling water for 2-3 minutes, then immediately transfer to ice-cold water to retain their vibrant green color. Puree the spinach in a blender and set aside.
- Sauté Paneer: Heat 1 tablespoon of oil in a pan. Lightly fry the paneer cubes until they are golden brown on all sides. Remove and soak them in warm water to keep them soft.
- Temper Spices: In the same pan, add another tablespoon of oil. Add cumin seeds and let them splutter. Add the finely chopped onions and sauté until they turn translucent. Mix in the ginger-garlic paste and green chilies, sautéing until the raw aroma disappears.
- Add Tomato Puree: Pour in the tomato puree, and cook until the oil starts to separate from the sides of the pan.
- Spice It Up: Stir in the turmeric powder, coriander powder and red chili powder. Cook for a minute until the spices are well blended with the tomato mixture.
- Combine Spinach Puree: Add the spinach puree to the pan, mixing thoroughly. Season with salt, and let it simmer for 5-6 minutes on low heat, allowing the spinach to cook and absorb the flavors.
- Add Paneer: Gently add the paneer cubes to the spinach gravy. Mix carefully, ensuring the paneer is coated with the spinach mixture without breaking the cubes.
- Final Touches: Sprinkle garam masala and drizzle fresh cream (if using) over the curry. Stir lightly and cook for another 1-2 minutes.
- Garnish and Serve: Garnish with chopped cilantro. Serve hot with naan, roti, or rice for a complete meal.
Notes
- Spice Adjustments: Feel free to adjust the amount of green chilies and red chili powder according to your heat preference. The green chilies also add a fresh, spicy aroma that enhances the dish.
- Cream or No Cream: Adding cream is optional but recommended for a richer gravy. For a vegan version, you can use coconut milk or cashew cream as a substitute. Adding a little bit at a time allows you to control the richness and calorie content of the dish.
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