Alright, gather ‘round everyone, because today we’re making Palak Paneer! This is one of those dishes that just screams comfort food, you know? The creamy spinach, the soft paneer… it’s perfect with some naan or rice. It’s a classic for a reason, and once you get the hang of it, it’s surprisingly easy to whip up. Plus, you can adjust the spice level to your liking – whether you want it mild or with a bit of a kick!
Palak Paneer - Spinach With Indian Cottage Cheese
Take a look at this beauty! A vibrant, flavorful Palak Paneer, ready to be devoured. The rich green color of the spinach, contrasted with the white cubes of paneer, is just so appetizing. And the aroma? Forget about it! It’s enough to make your mouth water just thinking about it.
Now, let’s get down to the nitty-gritty. Here’s what you’ll need to make this incredible dish:
Ingredients:
- Spinach (Palak): 1 pound, fresh spinach, thoroughly washed. Don’t be shy with the spinach! It’s the star of the show.
- Paneer: 8 ounces, Indian cottage cheese, cubed. You can find this at most Indian grocery stores, or even some well-stocked supermarkets. If you can’t find paneer, you can substitute with firm tofu (press out excess water first).
- Onion: 1 medium, finely chopped. This forms the base flavor of the sauce.
- Ginger-Garlic Paste: 1 tablespoon. You can buy this pre-made, or easily make your own by blending equal parts ginger and garlic.
- Green Chilies: 1-2, finely chopped (adjust to your spice preference). Be careful with these! They can add a lot of heat.
- Tomato: 1 medium, finely chopped. Adds a bit of tanginess and acidity.
- Garam Masala: 1 teaspoon. This is a blend of warm spices that adds a beautiful aroma.
- Turmeric Powder: 1/2 teaspoon. For color and flavor.
- Red Chili Powder: 1/2 teaspoon (adjust to your spice preference). For an extra kick!
- Cumin Powder: 1/2 teaspoon. Adds a earthy flavor.
- Cream: 1/4 cup (heavy cream or coconut cream for a vegan option). For richness and creaminess.
- Oil or Ghee: 2 tablespoons. Ghee adds a lovely nutty flavor, but oil works just fine.
- Salt: To taste.
- Water: As needed.
Instructions:
- Blanch the Spinach: Bring a pot of water to a boil. Add the spinach and blanch for 1-2 minutes, until wilted. Immediately transfer to an ice bath to stop the cooking process. This helps retain the vibrant green color. Drain well and blend into a smooth puree.
- Prepare the Paneer: You can either lightly pan-fry the paneer until golden brown for a slightly firmer texture, or add it directly to the sauce for a softer texture. I usually pan-fry it for a bit of bite.
- 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 Sauce: Add the chopped tomato and cook until softened. Stir in the turmeric powder, red chili powder, cumin powder, and garam masala. Cook for another minute, stirring constantly, until the spices are fragrant. Be careful not to burn the spices!
- Add the Spinach: Pour in the spinach puree and mix well. Add water if needed to adjust the consistency. Bring to a simmer and cook for 5-7 minutes, stirring occasionally.
- Add the Paneer: Gently add the paneer cubes to the sauce and cook for another 2-3 minutes.
- Finish and Serve: Stir in the cream and salt to taste. Simmer for a minute more. Garnish with extra cream or a dollop of butter (optional). Serve hot with naan, roti, or rice.
And there you have it! A delicious and comforting Palak Paneer that’s sure to impress. Don’t be afraid to experiment with the spices and adjust them to your own preferences. Happy cooking!
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Palak Paneer - Spinach With Indian Cottage Cheese
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