Craving a vibrant and delicious Indian dish? Look no further! We’re diving into the creamy, dreamy world of Palak Paneer, a vegetarian classic that’s as comforting as it is flavorful. Get ready to transform simple ingredients into a restaurant-quality masterpiece, right in your own kitchen.
Palak Paneer - Spinach With Indian Cottage Cheese
Picture this: tender cubes of paneer (Indian cottage cheese) swimming in a lush, velvety spinach gravy, infused with aromatic spices. It’s a symphony of textures and tastes that will tantalize your taste buds and leave you wanting more. Let’s get cooking!
Ready to embark on this culinary adventure? Here’s what you’ll need:
Ingredients:
- For the Palak (Spinach):
- 1 lb fresh spinach, thoroughly washed
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 green chili, finely chopped (adjust to your spice preference)
- 1 tbsp oil or ghee
- 1/4 cup water
- For the Paneer:
- 1 lb paneer, cubed
- 1 tbsp oil or ghee
- For the Gravy:
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tomato, pureed
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (optional, for extra heat)
- 1/2 tsp coriander powder
- 1/4 cup heavy cream or cashew cream (for richness)
- Salt to taste
- Oil or ghee for cooking
- Fresh cilantro, chopped (for garnish)
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 to an ice bath to stop the cooking process and preserve the vibrant green color. Drain well and squeeze out excess water.
- Puree the Spinach: In a blender or food processor, combine the blanched spinach, garlic, ginger, and green chili. Add 1/4 cup of water and blend until smooth. Set aside.
- Prepare the Paneer: Heat 1 tablespoon of oil or ghee in a pan. Gently fry the paneer cubes until lightly golden brown on all sides. This adds a nice texture and prevents the paneer from becoming rubbery. Remove from the pan and set aside.
- Make the Gravy: Heat oil or ghee in a pan over medium heat. Add the chopped onion and sauté until golden brown. Add the minced garlic and ginger and sauté for another minute until fragrant.
- Add Tomato Puree and Spices: Add the tomato puree and cook for 2-3 minutes until the raw smell disappears. Add the garam masala, turmeric powder, red chili powder (if using), and coriander powder. Cook for another minute, stirring constantly, until the spices are fragrant.
- Combine Spinach and Gravy: Pour the spinach puree into the pan with the gravy. Stir well to combine. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld together.
- Add Paneer and Cream: Gently add the fried paneer cubes to the pan. Stir in the heavy cream or cashew cream for added richness. Simmer for another 2-3 minutes.
- Season and Serve: Season with salt to taste. Garnish with fresh cilantro. Serve hot with naan, roti, or rice.
And there you have it! A restaurant-worthy Palak Paneer that you can proudly make at home. Enjoy this flavorful and nutritious dish, and don’t be afraid to experiment with the spices to create your own perfect blend! Bon appétit!
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Palak paneer. Palak paneer