Palak Paneer

Palak Paneer is a popular vegetarian dish from North India, known for its rich flavors and creamy texture. It consists of paneer (Indian cottage cheese) cubes cooked in a smooth spinach (palak) curry. Here’s a breakdown of its key elements:

About Palak Paneer:

1. Spinach Base (Palak): Fresh spinach leaves are blanched and pureed to form a vibrant green base for the curry. Spinach not only lends its color but also its nutrients, making the dish quite healthy.
2. Paneer (Indian Cottage Cheese): Paneer is cut into cubes and lightly fried or sautéed before being added to the spinach gravy. It provides a chewy texture and absorbs the flavors of the curry well.
3. Spices: The curry is flavored with a blend of spices typical in North Indian cuisine, which may include cumin seeds, coriander powder, turmeric, garam masala, and sometimes a touch of red chili powder for heat.
4. Creaminess: Traditionally, cream or yogurt is added to give the dish its characteristic creamy texture. However, to make it healthier, some recipes use cashew paste or coconut milk instead.
5. Garnishes: It’s often garnished with a dollop of cream or yogurt, a sprinkle of garam masala, and sometimes a drizzle of melted butter or ghee for richness.
6. Accompaniments: Palak Paneer is typically served with Indian breads like naan, roti, or paratha, though it can also be enjoyed with rice.

Palak Paneer is not just a delicious dish but also a nutritious one, packed with protein from the paneer and vitamins from the spinach. Its popularity has made it a staple in Indian restaurants worldwide and a favorite among vegetarians and non-vegetarians alike.

How to make Palak Paneer:

Palak Paneer is a popular North Indian dish made from spinach (palak) and paneer (Indian cottage cheese). Here’s a simple recipe for making Palak Paneer at home:

Ingredients:

• 250 grams paneer, cubed
• 4 cups spinach (palak), washed and chopped
• 1 large onion, finely chopped
• 2 medium tomatoes, finely chopped
• 2-3 green chilies, chopped (adjust according to spice preference)
• 1 inch piece of ginger, finely chopped
• 4-5 cloves of garlic, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala powder
• Salt to taste
• 2 tablespoons oil or ghee
• 1 tablespoon butter (optional)
• 2 tablespoons cream (optional, for garnish)

Instructions:

1. Blanching the Spinach:
   • Bring a large pot of water to a boil. Add the chopped spinach leaves and blanch for 2 minutes.
   • Immediately transfer the spinach to a bowl of ice water to stop the cooking process.
   • Drain the spinach and blend into a smooth puree. Set aside.
2. Preparing the Paneer:
   • Heat 1 tablespoon of oil or ghee in a pan over medium heat.
   • Fry the paneer cubes until they turn golden brown on all sides.
   • Remove the paneer cubes from the pan and place them on a plate lined with paper towels to absorb excess oil. Set aside.
3. Making the Palak Paneer:
   • In the same pan, add another tablespoon of oil or ghee.
   • Add cumin seeds and let them splutter.
   • Add chopped onions and sauté until they turn golden brown.
4. Adding Aromatics:
   • Add chopped green chilies, ginger, and garlic. Sauté for 2-3 minutes until the raw smell disappears.
5. Adding Spices:
   • Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for 1 minute.
6. Adding Tomatoes:
   • Add chopped tomatoes and cook until they become soft and oil starts to separate from the masala.
7. Adding Spinach Puree:
   • Pour the blended spinach puree into the pan. Mix well and cook for 5-7 minutes on medium-low heat, stirring occasionally.
8. Adding Paneer and Simmering:
   • Add the fried paneer cubes to the spinach gravy. Stir gently to coat the paneer with the gravy.
   • Add garam masala powder and butter (if using). Mix well.
   • Cover the pan and simmer the Palak Paneer for 5-7 minutes on low heat to allow the flavors to blend together.
9. Finishing Touches:
   • Check the seasoning and adjust salt and spices if needed.
   • Optionally, swirl in cream for a richer taste and creamy texture.
10. Serving:
    • Transfer the Palak Paneer to a serving dish.
    • Garnish with a drizzle of cream (if desired) and serve hot with naan, roti, or rice.

Enjoy your homemade Palak Paneer!

This recipe serves 3-4 people, depending on serving size. Adjust spice levels according to your taste preference.