Introduction
Palak Paneer is a beloved vegetarian Indian dish featuring tender paneer (Indian cottage cheese) simmered in a rich and creamy spinach-based gravy. This vibrant green curry is a staple in many Indian restaurants and is known for its earthy flavors and comforting texture.
Why You’ll Love This
- Rich and Flavorful: The combination of spinach, spices, and cream creates a deeply satisfying flavor profile.
- Tender Paneer: The paneer cubes are cooked to perfection in the creamy spinach sauce.
- Healthy: Packed with vitamins and minerals from spinach, Palak Paneer is a nutritious and wholesome meal.
- Versatile: Can be enjoyed as a main course with rice or naan, or as a side dish.
- Relatively Easy to Make: While it may seem complex, the recipe is surprisingly straightforward.
Equipment Needed
- Large pot or Dutch oven
- Blender or food processor
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 1 pound fresh spinach, washed and stemmed
- 1 pound paneer, cut into 1-inch cubes
- 2 tablespoons butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon red chili powder
- 1/2 teaspoon salt, or to taste
- 1/4 cup heavy cream
- Fresh cilantro, for garnish
Nutritional Information (per serving)
- Calories: 250-300
- Protein: 15-20g
- Fat: 10-15g
- Carbohydrates: 15-20g
Step-by-Step Instructions
Prep Time: 15 minutes
Cook Time: 30 minutes
- Blanch Spinach: Bring a pot of salted water to a boil. Add spinach and blanch for 2-3 minutes, or until wilted. Drain and squeeze out excess water.
- Sauté Onions: Heat butter in a large pot or Dutch oven over medium heat. Add the chopped onions and cook until softened and golden brown, about 5 minutes.
- Add Aromatics: Add the garlic and ginger and cook for 1 minute more.
- Simmer the Sauce: Add the diced tomatoes, garam masala, coriander, turmeric, chili powder, and salt. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Blend the Spinach: Transfer the blanched spinach to a blender along with 1/2 cup of the tomato sauce. Blend until smooth and creamy.
- Combine and Simmer: Return the blended spinach mixture to the pot. Stir in the remaining tomato sauce. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
- Add Paneer: Gently stir in the paneer cubes.
- Simmer and Thicken: Reduce heat to low, cover, and simmer for 5-10 minutes, or until the sauce has thickened slightly.
- Stir in Cream: Stir in the heavy cream and cook for 1 minute more.
- Garnish and Serve: Garnish with fresh cilantro and serve hot with rice, naan, or roti.
Tips for the Best Palak Paneer
- Use fresh spinach: Fresh spinach will provide the best flavor.
- Don’t overcook the spinach: Overcooking can make the spinach mushy.
- Blend the spinach smooth: A smooth spinach puree creates a more velvety sauce.
- Adjust the spice level: Add more or less chili powder to suit your taste.
- Simmer gently: Low and slow simmering allows the flavors to meld together.
Serving Suggestions
- Serve hot with basmati rice, naan, or roti.
- Garnish with a dollop of plain yogurt or a squeeze of lemon juice.
- Enjoy as a filling for wraps or sandwiches.
- Serve alongside other Indian dishes like raita or samosas.
FAQs About Palak Paneer
Q 1: Can I use frozen spinach?
Ans: Yes, frozen spinach works well in this recipe.
Q 2: Can I use store-bought paneer? Ans: Yes, store-bought paneer works well in this recipe.
Q 3: Can I make this dish ahead of time? Ans: Yes, the sauce can be made up to 2 days in advance and reheated gently.
Q 4: Can I freeze Palak Paneer?
Ans: Yes, it can be frozen for up to 3 months.
Conclusion
Palak Paneer is a rich and flavorful dish that is sure to impress. With its creamy spinach sauce and tender paneer, it’s a perfect option for a special occasion or a weeknight meal. So gather your ingredients and get ready to enjoy the taste of India in your own kitchen.