Palak Paneer is a classic and beloved Indian dish that perfectly combines health and taste. This dish features tender cubes of paneer (Indian cottage cheese) cooked in a vibrant green spinach gravy, seasoned with a blend of aromatic spices. It's not just delicious but also packed with nutrients. Let’s dive into the details and learn how to make this delightful dish at home!
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Image: Palak Paneer
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About Palak Paneer:
Palak Paneer is a quintessential North Indian dish that has found its way into the hearts and kitchens of people all over the world. The term "palak" means spinach in Hindi, and "paneer" refers to Indian cottage cheese. This dish is a beautiful marriage of soft, melt-in-the-mouth paneer cubes and a rich, creamy spinach gravy. It's a fantastic way to incorporate the goodness of spinach into your diet, especially for those who might not be too fond of greens.
The vibrant green color of the dish is incredibly inviting and signifies the freshness of the ingredients. The blend of spices used in the gravy adds depth and complexity to the flavor, making it a favorite among vegetarians and non-vegetarians alike. Whether served with naan, roti, or rice, Palak Paneer is sure to be a hit on your dining table.
Ingredients:
For the spinach puree:
- 250 grams spinach (palak), washed and chopped
- 2 green chilies
- Water for blanching
- Cold water with ice cubes
For the paneer:
- 200 grams paneer, cut into cubes
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tomatoes, pureed
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons cream (optional)
- 1 tablespoon butter
- 1/2 teaspoon kasuri methi (dried fenugreek leaves)
- 1 tablespoon lemon juice
Instructions:
Blanch the Spinach:
- Begin by bringing a pot of water to a boil. Add the chopped spinach and green chilies to the boiling water.
- Blanch for 2-3 minutes until the spinach wilts and turns bright green.
- Quickly drain the spinach and transfer it to a bowl of cold water with ice cubes. This step is crucial to preserving the vibrant green color of the spinach.
- Once the spinach is cooled, drain the water and blend the spinach and green chilies into a smooth puree. Set this puree aside.
Prepare the Gravy:
- Heat oil in a pan over medium heat. Add the cumin seeds and let them sizzle until they release their aroma.
- Add the finely chopped onions and sauté until they turn golden brown.
- Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
- Add the tomato puree and cook until the oil starts to separate from the mixture. This step ensures that the tomatoes are well-cooked, and the raw taste is gone.
- Mix in the coriander powder, cumin powder, turmeric powder, and salt. Cook for another 2 minutes to let the spices blend well with the tomato mixture.
Combine and Cook:
- Add the spinach puree to the pan and mix well with the onion-tomato-spice mixture.
- Let it simmer for 5-6 minutes until the spinach is cooked and the flavors meld together beautifully.
- Gently add the paneer cubes to the pan, you can add the paneer cubes directly into the gravy or fry them first. I personally like to lightly fry the paneer cubes in a little oil or butter before adding them to the spinach gravy. This step adds a nice texture and enhances the taste of the paneer.
- Ensure the Paneer are well-coated with the spinach gravy. If you prefer a creamier texture, add the cream and butter at this stage and stir well to combine.
- Crush the kasuri methi between your palms and sprinkle it into the pan. Add the garam masala and mix well.
Finish and Serve:
- Turn off the heat and stir in the lemon juice. The lemon juice adds a hint of tanginess that elevates the overall flavor of the dish.
- Serve the Palak Paneer hot with naan, roti, or steamed rice. Garnish with a drizzle of cream or a sprinkle of kasuri methi for added flavor and presentation.
Tips:
- For a richer flavor, you can lightly fry the paneer cubes in a little oil or butter before adding them to the spinach gravy. This step adds a nice texture and enhances the taste of the paneer.
- Adjust the consistency of the gravy by adding water if it seems too thick. The ideal consistency should be thick enough to coat the paneer cubes but not too watery.
- If you prefer a spicier version, you can add more green chilies or a pinch of red chili powder to the gravy.
Nutritional Benefits:
Palak Paneer is not only delicious but also highly nutritious. Spinach is a powerhouse of vitamins and minerals, including iron, calcium, and vitamin K, making it great for bone health and overall vitality. Paneer, on the other hand, is rich in protein and calcium, making this dish a balanced meal option. The spices used in the gravy, such as cumin, coriander, and turmeric, have numerous health benefits, including anti-inflammatory and digestive properties.
Palak Paneer is a delightful way to enjoy spinach and paneer, offering a perfect balance of taste and nutrition. It’s a dish that never fails to impress, whether you’re cooking for your family or hosting a dinner party. The vibrant green color, creamy texture, and aromatic spices make it a standout dish that you’ll want to make again and again.
Enjoy making and savoring this Palak Paneer. Don’t forget to share your cooking experience and any variations you try. Happy cooking!
For more delicious recipes and cooking tips, don’t forget to check out Savory Scrolls.
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