Tender cubes of paneer (Indian cottage cheese) enveloped in a luscious, creamy spinach gravy, enriched with aromatic spices. A nutritious and flavorful vegetarian classic
:
200g paneer, cubed
1 Kg fresh spinach (palak), washed and chopped
1 large onion, finely chopped
2 tomatoes, finely chopped
15 grams ginger garlic paste
1 green chili, chopped (adjust to taste)
6 grams cumin seeds
6 grams coriander powder
5 grams turmeric powder
5 grams red chili powder (adjust to taste)
5 grams garam masala
15 grams Salt
30 ml refined oil or ghee
30 gramss fresh cream (optional)
Fresh coriander leaves for garnish
Instructions:
1. **Blanch Spinach:**
Bring a pot of water to boil. Add the chopped spinach and blanch for 2-3 minutes. Drain and transfer the blanched spinach to cold water to retain its green color. Blend the blanched spinach to a smooth paste.
2. **Sautéing Onions:**
Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn golden brown.
3. **Adding Tomatoes and Spices:**
Add ginger garlic paste and chopped green chili. Sauté for a minute until the raw smell disappears.
Add finely chopped tomatoes and cook until they become soft.
4. **Adding Spice Powders:**
Add coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for a few minutes until the oil starts separating.
5. **Palak Paste and Paneer:**
Add the spinach paste to the mixture. Mix well and let it cook for 2-3 minutes.
Add cubed paneer to the spinach mixture. Gently mix, ensuring the paneer is coated with the spinach gravy.
6. **Simmering:**
Let the Palak Paneer simmer for 5-7 minutes on low heat, allowing the flavors to meld.
7. **Optional Cream:**
If using fresh cream, add it at this stage and stir well. This gives a rich and creamy texture to the dish.
8. **Garnish and Serve:**
Garnish with fresh coriander leaves and serve hot with roti, naan, or rice.
Palak Paneer is a nutritious and delicious dish that's loved by many. Enjoy your homemade Palak Paneer!
