Palak Paneer
A comforting dish of spinach and paneer that brings warmth and joy to the dining table.
Ingredients
Main Ingredients
- 2 cups Fresh Spinach, packed Choose vibrant, fresh leaves for best flavor and nutrition.
- 200 g Paneer Firm Indian cheese; tofu can be used as a vegan alternative.
- 1 medium Onion, chopped Adds sweetness and depth. Shallots can be used for a milder flavor.
- 2-3 cloves Garlic Essential for that aromatic base; can use garlic powder in a pinch.
- 1 inch piece Ginger, grated Brightens up the dish.
- 1 medium Tomato, chopped Opt for canned tomatoes if fresh are unavailable.
- 1 Green Chili, slit For a hint of heat; omit for milder version.
- 1 tsp Cumin Seeds Infuses warm, earthy undertones.
- 1 tsp Garam Masala A blend of spices that brings everything together.
- 2 tbsp Cream Optional; can use yogurt or coconut milk for a lighter option.
- Salt, to taste Enhances all the flavors.
Instructions
Preparation
- Blanch the Spinach: In a pot of boiling water, blanch the spinach leaves for 2-3 minutes until bright green and soft. Drain and rinse under cold water.
- Blend the Spinach: Puree the blanched spinach with a little water to create a smooth paste. Set aside.
Cooking
- Sauté the Aromatics: Heat oil in a large pan over medium heat. Add cumin seeds, and once they start to sizzle, add the chopped onions. Cook until golden brown, about 5-7 minutes.
- Add Ginger, Garlic, and Tomato: Stir in the grated ginger, minced garlic, and chopped tomato. Cook until the tomatoes soften, around 3-4 minutes.
- Incorporate the Spinach: Pour in the spinach puree, and mix well. Let simmer on low heat for about 5 minutes.
- Add Paneer and Spices: Gently fold in the paneer cubes, green chili, garam masala, and salt. Simmer for another 5 minutes.
- Finish with Cream: Stir in the cream and let it simmer for a couple more minutes.
- Serve Warm: Enjoy your Palak Paneer warm with naan or rice.
Notes
Use fresh spinach for the best flavor. Customize thickness of gravy by adjusting water when blending. Store leftovers in an airtight container for up to 3 days.