Okay, let’s talk comfort food. Specifically, the kind of comfort food that’s also surprisingly good for you. I’m talking about Palak Paneer. It’s creamy, it’s rich, and it’s packed with spinach! Honestly, what’s not to love? I’ve been experimenting with different versions for a while, and I think I’ve finally nailed down a recipe that’s both easy to make and absolutely delicious. So, grab your apron and let’s get cooking!
Palak Paneer - Spinach With Indian Cottage Cheese
Here’s a sneak peek at the dish we’re about to create. Look at that vibrant green color! It’s seriously calling my name.
Here’s everything you’ll need to whip up this fantastic Palak Paneer. Don’t be intimidated by the list, most of these are pantry staples!
Ingredients:
- Spinach: 1 pound fresh spinach, thoroughly washed. Frozen spinach (thawed and squeezed dry) works in a pinch!
- Paneer: 200g Indian cottage cheese, cubed. You can find this at most Indian grocery stores, or even make your own! Firm tofu can be used as a vegan alternative.
- Onion: 1 medium onion, finely chopped. Yellow or white onion works great.
- Tomato: 2 medium tomatoes, pureed. Canned crushed tomatoes will also do the trick.
- Ginger-Garlic Paste: 1 tablespoon. You can buy this pre-made or make your own by grinding fresh ginger and garlic together.
- Green Chilies: 1-2, finely chopped (adjust to your spice preference!). Serrano peppers are a good substitute.
- Cream: 1/4 cup heavy cream or cashew cream (for a vegan option).
- Spices:
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garam masala
- Pinch of red chili powder (optional)
- Oil or Ghee: 2 tablespoons. Ghee (clarified butter) adds a lovely nutty flavor, but any cooking oil works well.
- Salt: To taste.
- Water: As needed.
Instructions:
- Blanch the Spinach: Bring a pot of water to a boil. Add the spinach and blanch for 2-3 minutes, until wilted. Immediately transfer the spinach to an ice bath to stop the cooking process. This helps preserve the bright green color.
- Puree the Spinach: Drain the spinach well and squeeze out any excess water. Transfer the spinach to a blender or food processor and puree until smooth. You may need to add a little water to help it blend.
- Sauté the Aromatics: Heat oil or ghee in a pan over medium heat. Add the chopped onion and sauté until golden brown. Add the ginger-garlic paste and green chilies, and sauté for another minute until fragrant.
- Cook the Tomato: Add the tomato puree to the pan and cook for 5-7 minutes, or until the tomatoes have thickened and the oil starts to separate.
- Add the Spices: Stir in the cumin powder, coriander powder, turmeric powder, and red chili powder (if using). Cook for another minute until the spices are fragrant.
- Incorporate the Spinach: Add the pureed spinach to the pan and mix well. Bring to a simmer and cook for 5-10 minutes, stirring occasionally, until the spinach is heated through and the flavors have melded.
- Add the Paneer: Gently stir in the paneer cubes and cook for another 2-3 minutes, until the paneer is heated through. Be careful not to overcook the paneer, as it can become rubbery.
- Finish with Cream: Stir in the cream and garam masala. Simmer for another minute and then remove from heat.
- Season and Serve: Season with salt to taste. Serve hot with naan, roti, or rice. A dollop of extra cream or a sprinkle of fresh cilantro is always a nice touch!
And there you have it! A delicious and satisfying Palak Paneer that’s perfect for a weeknight dinner or a special occasion. Don’t be afraid to adjust the spices to your liking and experiment with different variations. Enjoy!
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