Palak Paneer Recipe: A Nutritious, Delicious and Healthy Must-Try Indian Dish
4
servings20
minutes35
minutesPalak Paneer holds a cherished place in Indian cuisine as a beloved and classic dish, blending flavorful ingredients with wholesome nutrition. This vegetarian delicacy captivates taste buds with its vibrant combination of creamy spinach, aromatic spices, and tender paneer (cottage cheese). Originating from North India, Palak Paneer stands as a testament to the rich culinary heritage and deep reverence for vegetarian fare. It has become a household staple, celebrated for its nourishing qualities.
The star of the dish, spinach or palak, contributes not only a vibrant green hue but also a multitude of health benefits, making it a preferred choice among vegetarians and vegans. Paneer, the soft and creamy cottage cheese, adds lusciousness to the dish while complementing its flavors and textures. Paneer finds its place as a versatile ingredient, gracing various Indian recipes and holding cultural significance in the realm of Indian cuisine. Palak Paneer harmonizes perfectly when served alongside traditional Indian bread like naan or roti, or alongside aromatic basmati rice. The interplay of flavors and textures ensures a fulfilling and well-rounded dining experience.
Beyond its culinary allure, Palak Paneer embodies the values of Indian gastronomy, emphasizing the importance of balanced and nutritious meals. It also represents the country’s cultural diversity, with regional variations adding their own unique twists. For aficionados of Indian cuisine and adventurous food enthusiasts, Palak Paneer beckons as a gateway to the realm of vegetarian delights. Its illustrious history, cultural significance, and nourishing qualities have endeared it to countless palates.
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Ingredients
2 bunches fresh spinach, washed and chopped
200 grams paneer (cottage cheese), cubed
2 tablespoons ghee (clarified butter) or vegetable oil
1 large onion, finely chopped
2 tomatoes, pureed
3 cloves garlic, minced
1-inch piece of ginger, grated
1 green chili, finely chopped (optional for spice)
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1/4 cup heavy cream (optional for richness)
Salt to taste
Directions
- Blanch the spinach: Bring a large pot of water to a boil. Add the chopped spinach and blanch for 2 minutes. Drain and immediately transfer the spinach to a bowl of ice water to retain its vibrant green color. Once cooled, drain the spinach and blend it into a smooth puree. Set aside.
- Sauté the paneer: Heat 1 tablespoon of ghee or oil in a pan over medium heat. Add the paneer cubes and cook until they turn golden brown on all sides. Remove the paneer from the pan and set it aside.
- Prepare the spinach base: In the same pan, heat the remaining tablespoon of ghee or oil. Add cumin seeds and allow them to sizzle for a few seconds. Then, add the chopped onions and sauté until they turn golden brown.
- Add the aromatics and spices: Add the minced garlic, grated ginger, and green chili (if using). Sauté for a minute until the raw smell disappears. Stir in the tomato puree, turmeric powder, red chili powder, and garam masala. Cook the mixture until the oil starts to separate from the sides.
- Simmer with spinach puree: Pour in the spinach puree and mix well. Season with salt to taste. Allow the mixture to simmer for 5-7 minutes, allowing the flavors to meld together.
- Add paneer and cream: Gently add the sautéed paneer cubes into the spinach base. Stir in the heavy cream (if using) for added richness. Simmer for an additional 2-3 minutes to allow the paneer to absorb the flavors.
- Serve and garnish: Transfer the Palak Paneer to a serving dish. Garnish with a drizzle of cream and serve hot with naan bread or steamed basmati rice.
Quick Notes
- To make the dish vegan, replace paneer with tofu and use oil instead of ghee.
- If fresh spinach is not available, you can use frozen spinach. Thaw and squeeze out any excess water before blending.
- For a creamier texture, blend half of the paneer cubes along with the spinach puree.
- Adjust the spice levels by adding or reducing the amount of green chili and red chili powder according to your preference
