Palak Paneer is a popular North Indian dish made with spinach (palak) and paneer (Indian cottage cheese). It's a flavorful and nutritious vegetarian curry that is enjoyed with rice, naan, or roti. Here's a recipe to make Palak Paneer:
Ingredients:
1-300 grams spinach leaves, washed and blanched
2-200 grams paneer, cubed
3-2 tablespoons oil or ghee (clarified butter)
4-1 large onion, finely chopped
5-2 tomatoes, finely chopped
6-3-4 garlic cloves, minced
7-1-inch piece of ginger, grated
8-1-2 green chilies, chopped (adjust according to your spice preference)
9-1 teaspoon cumin seeds
10-1 teaspoon turmeric powder
11-1 teaspoon coriander powder
12-1/2 teaspoon garam masala
13-1/2 teaspoon red chili powder (adjust to taste)
14-Salt to taste
15-2 tablespoons heavy cream (optional)
16-Fresh coriander leaves for garnishing
Step-by-Step Process:
Prepare the spinach:
Blanch the spinach leaves in boiling water for about 2 minutes.
Drain the spinach and immediately transfer it to a bowl of ice water to retain its vibrant green color.
Drain again and blend the spinach to a smooth puree. Set aside.
Sauté the onions and spices:
Heat oil or ghee in a pan over medium heat.
Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onions and sauté until they turn translucent.
Add ginger, garlic, and green chilies:
Add the minced garlic, grated ginger, and chopped green chilies to the pan.
Sauté for a minute until the raw aroma of the garlic and ginger disappears.
Add tomatoes and spices:
Add the finely chopped tomatoes to the pan and cook until they soften.
Add turmeric powder, coriander powder, garam masala, red chili powder, and salt. Stir well to combine the spices with the onions and tomatoes.
Cook the spices:
Cook the spice mixture for a few minutes until the oil starts to separate from the mixture.
Add spinach puree and paneer:
Pour the spinach puree into the pan and mix well with the spice mixture.
Add the paneer cubes and gently stir to coat them with the spinach and spices.
Simmer and adjust consistency:
Reduce the heat to low and cover the pan. Allow the Palak Paneer to simmer for about 10-15 minutes to allow the flavors to meld together.
If the curry seems too thick, you can add a little water to adjust the consistency.
Add cream (optional) and garnish:
If using, add the heavy cream to the pan and stir it into the curry. This step is optional but adds richness to the dish.
Garnish the Palak Paneer with fresh coriander leaves.
Serve:
Serve the Palak Paneer hot with steamed rice, naan bread, or roti.
Enjoy the creamy and nutritious Palak Paneer, a classic Indian dish that combines the goodness of spinach and paneer with aromatic spices!
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