Palak Paneer is a beloved North Indian dish where fresh spinach (palak) is simmered with paneer (cottage cheese) in a richly spiced creamy sauce. This vegetarian delight is both nutritious and flavorful, making it a favorite among all ages.
Ingredients
- 500g fresh spinach leaves, washed and chopped
- 250g paneer (cottage cheese), cubed
- 2 tablespoons ghee or clarified butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 3-4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1-2 green chilies, chopped (adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (optional)
- Salt to taste
- 1/2 cup fresh cream (optional, for a richer gravy)
Steps
- Blanching the Spinach: Begin by blanching the spinach leaves in boiling water for 2-3 minutes until wilted. Drain and immediately plunge into ice water to retain the vibrant green color. Drain again and blend into a smooth puree.
- Preparing the Paneer: In a separate pan, heat 1 tablespoon of ghee or oil and lightly fry the paneer cubes until they turn golden brown. Remove from the pan and set aside.
- Making the Gravy: Heat the remaining ghee/oil in a large skillet or pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Stir in minced garlic, grated ginger, and chopped green chilies, cooking for another 2-3 minutes until fragrant.
- Adding Spices: Add turmeric powder, coriander powder, and red chili powder (if using), stirring well to combine with the onion mixture. Cook for 1-2 minutes.
- Simmering with Tomatoes: Pour in the tomato puree and cook until the mixture thickens and the oil starts to separate from the sides of the pan. This ensures the spices are well-cooked and blended.
- Combining Spinach Puree: Add the spinach puree to the pan, mixing it thoroughly with the spiced tomato-onion mixture. Let it simmer for 5-7 minutes on medium-low heat, allowing the flavors to meld together.
- Adding Paneer and Cream: Gently add the fried paneer cubes to the spinach mixture, stirring carefully to coat the paneer with the sauce. Optionally, add fresh cream for a richer texture and taste. Simmer for another 2-3 minutes.
- Final Seasoning and Serving: Adjust salt and sprinkle garam masala over the dish, giving it a final stir. Remove from heat and serve hot with naan, roti, or steamed rice.
Tips for Variation
- Vegan Twist: Substitute paneer with tofu or potatoes for a vegan version.
- Nutty Flavor: Add a tablespoon of crushed cashews or almonds to the gravy.
- Healthy Twist: Blend in a handful of blanched almonds or cashews with spinach for added creaminess.
- Herbal Essence: Stir in a handful of fresh fenugreek leaves (kasuri methi) for an earthy aroma.
- Tangy Touch: Splash with a bit of lemon juice for a citrusy kick just before serving.
- Spice Variations: Adjust green chilies and red chili powder according to spice preference.
- Creamy Texture: Substitute fresh cream with coconut milk for a dairy-free alternative.
Macros
- Calories: Approximately 300 per serving
- Protein: 15g
- Carbohydrates: 10g
- Fat: 20g
- Fiber: 5g
Frequently Asked Questions
- What is Palak Paneer?
- Palak Paneer is a traditional North Indian dish made of fresh spinach (palak) and paneer (cottage cheese) cooked with spices into a creamy and flavorful curry.
- Can I make Palak Paneer ahead of time?
- Yes, Palak Paneer reheats well and can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days.
- How do I prevent the spinach from turning dark in Palak Paneer?
- Blanching the spinach and then immediately transferring it to ice water helps retain its bright green color throughout cooking.
- Is Palak Paneer spicy?
- The spiciness of Palak Paneer can be adjusted to your preference by varying the amount of green chilies and red chili powder used in the recipe.
Palak Paneer Delight: A Creamy Spinach and Cottage Cheese
Palak Paneer is a beloved North Indian dish where fresh spinach (palak) is simmered with paneer (cottage cheese) in a richly spiced creamy sauce.
Ingredients
- 500 g fresh spinach leaves washed and chopped
- 250 g paneer cottage cheese, cubed
- 2 tablespoons ghee or clarified butter
- 1 tablespoon vegetable oil
- 1 large onion finely chopped
- 2 tomatoes pureed
- 3-4 garlic cloves minced
- 1- inch piece of ginger grated
- 1-2 green chilies chopped (adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder optional
- Salt to taste
- ½ cup fresh cream optional, for a richer gravy
Instructions
- Blanching the Spinach: Begin by blanching the spinach leaves in boiling water for 2-3 minutes until wilted. Drain and immediately plunge into ice water to retain the vibrant green color. Drain again and blend into a smooth puree.
- Preparing the Paneer: In a separate pan, heat 1 tablespoon of ghee or oil and lightly fry the paneer cubes until they turn golden brown. Remove from the pan and set aside.
- Making the Gravy: Heat the remaining ghee/oil in a large skillet or pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Stir in minced garlic, grated ginger, and chopped green chilies, cooking for another 2-3 minutes until fragrant.
- Adding Spices: Add turmeric powder, coriander powder, and red chili powder (if using), stirring well to combine with the onion mixture. Cook for 1-2 minutes.
- Simmering with Tomatoes: Pour in the tomato puree and cook until the mixture thickens and the oil starts to separate from the sides of the pan. This ensures the spices are well-cooked and blended.
- Combining Spinach Puree: Add the spinach puree to the pan, mixing it thoroughly with the spiced tomato-onion mixture. Let it simmer for 5-7 minutes on medium-low heat, allowing the flavors to meld together.
- Adding Paneer and Cream: Gently add the fried paneer cubes to the spinach mixture, stirring carefully to coat the paneer with the sauce. Optionally, add fresh cream for a richer texture and taste. Simmer for another 2-3 minutes.
- Final Seasoning and Serving: Adjust salt and sprinkle garam masala over the dish, giving it a final stir. Remove from heat and serve hot with naan, roti, or steamed rice.