Okay, so I recently tried making Palak Paneer at home, and honestly, I was a little intimidated. I mean, Indian food always seems so complex, with all the spices and techniques. But you know what? It was surprisingly achievable, and the results were absolutely delicious! Think creamy, comforting spinach and cheese – perfect for a chilly evening.
Palak Paneer - Spinach With Indian Cottage Cheese
This dish is a classic for a reason. It’s packed with flavor, relatively healthy, and surprisingly easy to make once you get the hang of it. Don’t be afraid to experiment with the spices to find what you like best! Here’s how I tackled it:
Ingredients:
- 1 tbsp oil (I used olive oil, but vegetable or canola works too)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 green chili, finely chopped (optional, for a little kick!)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- 10 oz fresh spinach, washed thoroughly (or frozen spinach, thawed and squeezed dry)
- 1/2 cup water
- 8 oz paneer (Indian cottage cheese), cubed
- 1/4 cup heavy cream (optional, for extra creaminess)
- Salt to taste
- Optional: a squeeze of lemon juice to finish
Instructions:
- Prep the Spinach: If you’re using fresh spinach, blanch it for a minute or two in boiling water. This helps to retain the vibrant green color. Immediately transfer it to an ice bath to stop the cooking process. Drain well and then either chop it finely or puree it in a blender (I prefer pureeing for a smoother texture). If using frozen spinach, make sure it’s completely thawed and squeeze out any excess water.
- Sauté the Aromatics: Heat the oil in a large pan or Dutch oven over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 5-7 minutes. Add the minced garlic, grated ginger, and green chili (if using) and sauté for another minute until fragrant. Be careful not to burn the garlic!
- Bloom the Spices: Add the ground cumin, ground coriander, turmeric powder, and garam masala to the pan. Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This is called “blooming” the spices and it really brings out their flavor.
- Combine and Simmer: Add the prepared spinach to the pan along with 1/2 cup of water. Season with salt to taste. Bring to a simmer, then reduce the heat to low, cover, and cook for about 15 minutes, stirring occasionally. This allows the flavors to meld together.
- Add the Paneer: Gently stir in the cubed paneer. Cook for another 5 minutes, allowing the paneer to warm through. Be careful not to overcook the paneer, or it will become rubbery.
- Finishing Touches: If desired, stir in the heavy cream for extra richness. Taste and adjust the seasoning as needed. For a little brightness, squeeze in a bit of lemon juice just before serving.
- Serve: Serve hot with naan bread, roti, or rice. A dollop of plain yogurt or a sprinkle of cilantro makes a nice garnish.
Seriously, don’t be scared to try this. It’s a fantastic vegetarian dish that’s sure to impress your friends and family. And hey, even if it’s not perfect the first time, it’ll still be delicious! Enjoy!
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Palak Paneer - Spinach With Indian Cottage Cheese
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