Palak Paneer Recipe (Spinach & Paneer Cheese Curry)

Palak Paneer Recipe (Spinach & Paneer Cheese Curry)

Palak Paneer, the very name evokes images of vibrant green spinach gravy and soft, melt-in-your-mouth paneer cubes. This quintessential North Indian dish holds a special place in the hearts of many, not only for its deliciousness but also for its simplicity and versatility.

More than just a dish, Palak Paneer is a journey through the rich tapestry of Indian flavors. The vibrant green hue of the spinach, symbolizing new beginnings and growth, contrasts beautifully with the milky white of the paneer, representing purity and nourishment. Together, they create a visual feast even before the first bite.

But the magic truly lies in the harmonious blend of spices that dance on your palate. The earthy depth of cumin and coriander mingles with the warming heat of ginger and garlic, while a touch of turmeric adds a subtle sweetness. These spices come together in a symphony, creating a flavor that is both comforting and complex.

Palak Paneer: A Delicious Journey Through Indian Flavors

Ingredients:

For the Spinach:

• 500g fresh spinach, washed and roughly chopped
• 1 cup water
• Salt, to taste
• https://www.blogger.com/blog/post/edit/5621413916263102289/85892789662162702?hl=en

For the Masala:

• 2 tablespoons ghee or vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated

• 1 green chili, finely chopped (optional)
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon coriander powder

• 1/4 teaspoon garam masala powder
• 1/2 teaspoon red chili powder (adjust to spice preference)
• 1/4 cup water
• Salt, to taste

For the Palak Paneer:

• 200g paneer, cubed

• 1/4 cup fresh cream (optional)
• Chopped fresh coriander leaves, for garnish

Instructions:

1. Blanch the spinach: In a large pot, bring water to a boil. Add the spinach and salt. Cook for 1-2 minutes, or until wilted. Drain and plunge into cold water to stop the cooking process. Squeeze out excess water and transfer the spinach to a blender. Add 1/4 cup water and blend to a smooth puree.

2. Prepare the masala: Heat the ghee or oil in a pan over medium heat. Add the onions and fry until translucent, about 5 minutes.

3. Add the ginger, garlic, and green chili (if using) and cook for another minute, stirring constantly.

4. Add the cumin seeds and let them splutter for a few seconds.

5. Add the turmeric, coriander, garam masala, and red chili powder. Stir and cook for another minute, until fragrant.

6. 
   
   Add the spinach puree and 1/4 cup water. Season with salt to taste.

7. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the gravy thickens slightly.

8. Add the paneer cubes and gently stir to combine. Simmer for another 2-3 minutes, until the paneer is heated through.

9. (Optional) Stir in the fresh cream for a richer flavor.

10. Garnish with chopped coriander leaves and serve hot with rice or naan.

Tips:

• For a smoother gravy, strain the spinach puree before adding it to the masala.
• 
  
  You can adjust the amount of red chili powder according to your spice preference.
• If you don't have fresh cream, you can use a splash of milk or yogurt instead.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy your delicious and vibrant Palak Paneer!