In stock
€6.49
Overview
Palak paneer is a classic North Indian dish made with paneer (Indian cottage cheese) cooked in creamy spinach (palak) gravy. It is a nutritious and flavorful vegetarian dish that is often enjoyed with roti (Indian bread) or rice. Here's a recipe for palak paneer:
Ingredients:
- 200 grams paneer, cut into cubes
- 4 cups fresh spinach leaves, washed and blanched
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit lengthwise (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/4 cup heavy cream or yogurt (optional)
- Salt to taste
- 2 tablespoons ghee (clarified butter) or oil
Instructions:
- Blanch the spinach leaves by boiling them in water for 2-3 minutes. Drain and immediately transfer them to a bowl of ice water to retain the green color. Drain again and blend the spinach to a smooth puree. Set aside.
- Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Add the turmeric powder, coriander powder, and garam masala. Mix well and cook for a few minutes.
- Add the spinach puree and salt. Stir well and let it simmer for 5-6 minutes to allow the flavors to blend.
- If using cream or yogurt, add it at this stage and mix well. Cook for another 2 minutes.
- Add the paneer cubes to the spinach gravy and gently mix to coat them with the sauce.
- Cook for 2-3 minutes on low heat to heat the paneer cubes through.
- Remove from heat and serve hot with roti, naan, or rice.
Palak paneer is a vibrant and healthy dish that combines the goodness of spinach with the creamy richness of paneer. The flavors of spices and the creamy texture make it a popular choice among vegetarians and paneer lovers.
