Special Indian Palak Paneer Recipe
Palak Paneer is a creamy and aromatic Indian dish featuring tender spinach cooked with paneer cheese and a blend of flavorful spices. It's a comforting and nutritious vegetarian delight!
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Calories: 250kcal
Servings: 4
Equipment
- 1 Cooking Pot or Saucepan - For blanching spinach and preparing the sauce.
- 1 Frying Pan or Skillet - To fry the paneer cubes until golden brown.
- 1 Blender or Food Processor - For pureeing the blanched spinach into a smooth paste.
- 1 Cutting Board and Knife - For chopping vegetables like onions, tomatoes, garlic, and ginger.
- 1 Spatula or Wooden Spoon - For stirring and mixing ingredients while cooking.
- 1 Measuring Spoons and Cups - To accurately measure spices and other ingredients.
- 1 Strainer or Colander - For draining excess water from blanched spinach or rinsing paneer cubes.
- 1 Mortar and Pestle - If you prefer to crush whole spices instead of using pre-ground spices.
Ingredients
- Spinach: Fresh spinach leaves are blanched and pureed to create the base of the dish.
- Paneer: This Indian cheese is cubed and lightly fried before being added to the spinach sauce.
- Onion: Finely chopped onions are sautéed to create a flavorful base for the dish.
- Tomatoes: Diced tomatoes are added to the onion mixture to create a tangy and rich sauce.
- Garlic: Minced garlic adds aromatic flavor to the dish.
- Ginger: Fresh ginger minced or grated, adds warmth and depth to the sauce.
- Green Chilies: Chopped green chilies provide a bit of heat and flavor.
- Spices: A blend of ground spices such as cumin coriander, turmeric, and garam masala are used to season the dish.
- Salt: To taste for seasoning the dish.
- Oil or Ghee: For frying the paneer and sautéing the onions garlic, and ginger.
- Optional Garnishes: Fresh cream or yogurt can be added as a garnish before serving.
Instructions
- Blanch Spinach: Bring a pot of water to a boil. Add fresh spinach leaves and blanch for 2 minutes until wilted. Transfer the spinach to a bowl of ice water to stop the cooking process. Drain the spinach, squeeze out excess water, and blend into a smooth puree.
- Fry Paneer: Cut paneer into cubes. Heat oil or ghee in a pan over medium heat. Fry the paneer cubes until golden brown on all sides. Remove from the pan and set aside.
- Prepare Base: In the same pan, add more oil if needed. Sauté finely chopped onions until translucent. Add minced garlic, ginger, and chopped green chilies. Cook until aromatic.
- Add Tomatoes and Spices: Add diced tomatoes to the pan and cook until they soften. Stir in ground spices such as cumin, coriander, turmeric, and garam masala. Cook for a couple of minutes until the spices are fragrant.
- Combine Spinach and Sauce: Pour the spinach puree into the pan with the onion-tomato-spice mixture. Mix well and let it simmer for a few minutes to combine flavors. Adjust consistency with water if needed.
- Add Paneer: Gently add the fried paneer cubes into the spinach sauce. Stir to coat the paneer with the sauce. Allow it to simmer for a few more minutes to let the flavors meld together.
- Final Touches: Optionally, sprinkle some kasuri methi (dried fenugreek leaves) over the dish for added flavor. Adjust seasoning with salt if necessary.
- Serve: Palak Paneer is now ready to be served! Garnish with a dollop of fresh cream or yogurt if desired. Enjoy hot with rice or bread.
Notes
Paneer Texture: For a firmer texture, you can lightly coat the paneer cubes with cornstarch or chickpea flour before frying. This helps to prevent them from becoming too soft when added to the sauce.
Adjusting Spice Levels: Palak Paneer can be customized to suit your spice preferences. Increase or decrease the amount of green chilies or red chili powder to adjust the heat level according to your taste.
Creaminess: To enhance the creaminess of the dish, you can add a splash of cream or full-fat yogurt towards the end of cooking. This adds richness and depth to the sauce.
Nutritional Boost: Consider adding other vegetables like carrots, bell peppers, or peas to the dish for added nutrition and texture variation.
Kasuri Methi: The addition of kasuri methi (dried fenugreek leaves) is optional but highly recommended for its unique flavor profile. Crush the leaves between your palms before adding them to the dish to release their aroma.
Make-Ahead: Palak Paneer can be prepared in advance and stored in the refrigerator for 2-3 days. Reheat gently on the stove or in the microwave before serving.
Serve with: Palak Paneer pairs well with steamed rice, naan bread, or roti. Garnish with fresh coriander leaves and a squeeze of lemon juice for an extra burst of flavor.
Garnish Options: Get creative with garnishes! Besides fresh cream or yogurt, you can also sprinkle chopped nuts like cashews or almonds over the dish for added crunch and richness.
Leftovers: Leftover Palak Paneer can be repurposed into wraps, sandwiches, or stuffed parathas for a delicious meal the next day.
Experiment: Feel free to experiment with additional spices or ingredients to make the recipe your own. Palak Paneer is versatile and can accommodate various flavor profiles and dietary preferences.
Nutrition
Serving: 250g | Calories: 250kcal | Carbohydrates: 15g | Protein: 15g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 500mg | Potassium: 500mg | Fiber: 3g | Vitamin C: -1mg | Iron: -1mg