Alright folks, buckle up buttercups, because we’re about to dive headfirst into the vibrant green abyss that is… Palak Paneer! Now, I know what you’re thinking: “Spinach? Ugh, rabbits eat spinach!” But trust me on this one. This ain’t your mama’s boiled, mushy spinach. This is spinach transformed, elevated, given a Bollywood makeover! And the paneer? Oh, the paneer. Soft, creamy, melt-in-your-mouth goodness. Prepare to be converted!
Palak Paneer - Spinach With Indian Cottage Cheese
Feast your eyes on this culinary masterpiece. It’s so green, it’s practically glowing with health and deliciousness (yes, those can coexist, I promise!). It’s like a spinach superhero, here to save your taste buds from the mundane. Are you ready for this flavor explosion?
### Ingredients:
- 1 pound fresh spinach, thoroughly washed (because nobody wants sandy spinach!)
- 1 tablespoon vegetable oil or ghee (because everything tastes better with ghee!)
- 1 medium onion, finely chopped (prepare for some happy tears!)
- 2 cloves garlic, minced (vampires beware!)
- 1 inch ginger, grated (ginger is the spice of life!)
- 1 green chili, finely chopped (optional, for those who like to live dangerously!)
- 1 teaspoon ground cumin (essential for that earthy flavor!)
- 1/2 teaspoon ground coriander (the unsung hero of Indian cuisine!)
- 1/4 teaspoon turmeric powder (adds color and a healthy boost!)
- 1/4 teaspoon garam masala (the magic ingredient!)
- 1/2 cup tomato puree (because tomatoes are basically fruits pretending to be vegetables!)
- 1/2 cup heavy cream (or cashew cream for a vegan option - we cater to all!)
- 1 pound paneer, cubed (the star of the show!)
- Salt to taste (because bland food is sad food!)
- Fresh cilantro, chopped, for garnish (because presentation matters!)
Instructions:
- Blanch the spinach: Bring a large pot of water to a boil. Add the spinach and cook for 1-2 minutes until wilted. Drain immediately and rinse with cold water to stop the cooking process. This keeps the spinach nice and green!
- Puree the spinach: Blend the blanched spinach with a little water until smooth. Think of it as making a spinach smoothie… but for dinner!
- Sauté the aromatics: Heat the oil or ghee in a large pan or pot over medium heat. Add the chopped onion and sauté until golden brown. This is where the magic starts to happen!
- Add the spices: Add the minced garlic, grated ginger, and chopped green chili (if using) and sauté for another minute until fragrant. Then, add the ground cumin, ground coriander, turmeric powder, and garam masala. Sauté for another 30 seconds until the spices release their aroma. Don’t burn them! Nobody likes burnt spices.
- Cook the tomato puree: Add the tomato puree to the pan and cook for 5-7 minutes, stirring occasionally, until the raw smell disappears.
- Add the spinach puree: Pour the spinach puree into the pan and bring to a simmer. Cook for 5-10 minutes, stirring occasionally, until the spinach puree thickens slightly.
- Add the cream: Stir in the heavy cream (or cashew cream) and mix well.
- Add the paneer: Gently add the cubed paneer to the pan and simmer for another 5 minutes, stirring gently to avoid breaking the paneer.
- Season and serve: Season with salt to taste. Garnish with fresh cilantro. Serve hot with rice, naan, or roti. Prepare for a flavor explosion that will leave you wanting more!
So there you have it! Palak Paneer, a dish so good, it might just make you forget about pizza… for a little while, anyway. Now go forth and conquer your kitchen! And don’t forget to share your creations (and failures, because let’s be real, we all have them) with the world. Happy cooking!
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