Palak Paneer is a beloved North Indian dish that tantalizes the taste buds with its rich and creamy spinach gravy paired with cubes of soft, fresh paneer (Indian cottage cheese). This vegetarian delight is not only a feast for the eyes, thanks to its vibrant green color, but also a nutritious powerhouse, as spinach provides a healthy dose of vitamins and minerals. With its harmonious blend of aromatic spices, creamy texture, and delightful flavors, Palak Paneer is a culinary masterpiece that continues to be cherished by food enthusiasts worldwide.
Palak paneer recipe
Palak Paneer is a popular North Indian vegetarian dish that consists of two main components: "palak" and "paneer." Palak refers to spinach, which is blanched, pureed, and cooked to create a vibrant green gravy. Paneer, on the other hand, is Indian cottage cheese, typically cut into cubes or rectangles. In the preparation of Palak Paneer, these cubes of paneer are lightly fried or sautéed and then simmered in the creamy spinach gravy along with a blend of aromatic spices like cumin, coriander, and garam masala. The result is a flavorful, nutritious, and creamy curry that's often served with rice, naan (Indian flatbread), or roti. Palak Paneer is a beloved dish in Indian cuisine, known for its balance of flavors and vibrant color.
Ingredients
- 200g paneer (Indian cottage cheese), cubed
- 4 cups fresh spinach leaves, washed and blanched
- 1 medium-sized onion, finely chopped
- 2 tomatoes, chopped
- 2-3 cloves of garlic, minced
- 1 -inch piece of ginger, minced
- 1-2 green chilies, chopped (adjust to your spice preference)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil or ghee (clarified butter)
- 2 tablespoons heavy cream (optional)
- Water as needed
Instructions
- Start by blanching the spinach leaves. Boil water in a pot, add the spinach leaves, and blanch for 2-3 minutes. Then, drain and immediately transfer the spinach to a bowl of ice water. This helps retain the vibrant green color. After a minute, drain again and blend the spinach into a smooth paste.
- Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onions and sauté until they turn translucent.
- Stir in the minced garlic and ginger, and green chilies. Sauté for another couple of minutes until the raw aroma disappears
- Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- Add turmeric powder, coriander powder, and garam masala. Sauté for a minute to roast the spices.
- Pour in the spinach puree and mix well. Add salt to taste. Allow it to simmer for 5-7 minutes, stirring occasionally.
- If the mixture is too thick, you can add a little water to achieve your desired consistency.
- Gently add the paneer cubes and simmer for another 2-3 minutes, allowing them to absorb the flavors.
- If using heavy cream, drizzle it over the Palak Paneer and stir in.
- Taste and adjust the seasoning, adding more salt or garam masala if needed.
- Once everything is well combined, remove from heat.Your Palak Paneer is now ready to be served. Garnish with a dollop of cream, if desired.
Video
Notes
Take note, when making Palak Paneer avoid overcooking the spinach. Overcooking can cause the spinach to lose its vibrant green color and result in a dull, unappetizing appearance. To retain the vibrant green color, blanch the spinach for just 2-3 minutes and immediately transfer it to ice water to stop the cooking process. Also, when simmering the spinach puree with other ingredients, keep the cooking time limited to maintain the green hue. Additionally, ensure that the paneer cubes are added toward the end of the cooking process to prevent them from becoming too soft or breaking apart. This way, you'll achieve a visually appealing and delicious Palak Paneer.
Nutrition
Serving: 75g
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