Craving something comforting and flavorful? Let’s dive into a dish that’s both nutritious and incredibly delicious: Palak Paneer! This classic Indian spinach and cottage cheese curry is a staple for a reason. It’s creamy, vibrant, and packed with the goodness of spinach. Get ready to tantalize your taste buds!
Palak Paneer - Spinach With Indian Cottage Cheese
Imagine the softest paneer cubes nestled in a velvety, vibrant green spinach gravy. The earthy notes of spinach perfectly complement the richness of the cream and the subtle spice blend. This isn’t just a meal; it’s an experience!
Ready to whip up your own batch of Palak Paneer? Here’s what you’ll need:
Ingredients:
- For the Palak (Spinach) Puree:
- 1 kg fresh spinach, thoroughly washed
- 2 green chilies, roughly chopped (adjust to your spice preference)
- 1 inch ginger, roughly chopped
- 4 cloves garlic, roughly chopped
- 1/2 cup water
- For the Paneer:
- 250g paneer (Indian cottage cheese), cubed
- 1 tablespoon oil or ghee
- For the Curry:
- 2 tablespoons oil or ghee
- 1 medium onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon red chili powder (optional)
- 1/2 cup tomato puree
- 1/4 cup heavy cream (or cashew cream for a vegan option)
- Salt to taste
- Fresh cream for garnish (optional)
Instructions:
- Prepare the Palak Puree: Bring a large pot of water to a boil. Add the washed spinach and blanch for 2-3 minutes, until it wilts. Immediately transfer the spinach to an ice bath to stop the cooking process and preserve its vibrant green color.
- Drain the spinach and add it to a blender along with the green chilies, ginger, garlic, and water. Blend until you have a smooth puree. Set aside.
- Prepare the Paneer: Heat 1 tablespoon of oil or ghee in a pan. Gently sauté the paneer cubes until they are lightly golden brown on all sides. This adds a nutty flavor and prevents them from crumbling in the curry. Remove the paneer from the pan and set aside. Alternatively, you can skip this step and add the paneer directly to the curry if you prefer a softer texture.
- Make the Curry: Heat 2 tablespoons of oil or ghee in the same pan. Add the finely chopped onion and sauté until golden brown.
- Add the ginger-garlic paste and sauté for another minute until fragrant.
- Add the turmeric powder, coriander powder, garam masala, and red chili powder (if using). Sauté for a few seconds until fragrant. Be careful not to burn the spices.
- Add the tomato puree and cook for 5-7 minutes, until the oil starts to separate from the mixture. This ensures that the tomatoes are well cooked and the curry has a rich flavor.
- Pour in the palak puree and mix well. Bring to a simmer and cook for 5-10 minutes, stirring occasionally.
- Add the sautéed paneer cubes to the curry and gently stir to combine.
- Stir in the heavy cream (or cashew cream) and salt to taste. Simmer for another 2-3 minutes, allowing the flavors to meld together.
- Garnish with fresh cream (optional) and serve hot with naan, roti, or rice.
Enjoy your homemade Palak Paneer! It’s a dish that’s sure to impress, whether you’re cooking for yourself or entertaining guests. Don’t be afraid to adjust the spice levels to your liking. Experiment with different spices and ingredients to create your own unique version of this classic Indian dish. Happy cooking!
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