Craving a dish that’s both vibrant and comforting? Look no further! We’re diving into the delicious world of Palak Paneer, a classic Indian dish that’s sure to tantalize your taste buds. This creamy spinach and cheese curry is packed with flavor and is surprisingly easy to make at home.
Palak Paneer - Spinach With Indian Cottage Cheese
Imagine sinking your teeth into soft, pillowy paneer cubes bathed in a luscious, emerald-green spinach gravy. The slight bitterness of the spinach is perfectly balanced by the richness of the cream and the subtle spices that dance on your tongue. Sounds divine, right? Let’s bring this culinary dream to life!
Ready to get cooking? Here’s what you’ll need:
Ingredients:
- For the Paneer:
- 200g Paneer (Indian Cottage Cheese), cut into cubes
- 1 tbsp Oil (for frying, optional)
- For the Spinach Puree:
- 500g Fresh Spinach, washed thoroughly
- 2-3 Green Chilies, roughly chopped (adjust to your spice preference)
- 1 inch Ginger, roughly chopped
- 4-5 cloves Garlic, roughly chopped
- 1 tbsp Lemon Juice
- For the Curry:
- 2 tbsp Oil or Ghee
- 1 tsp Cumin Seeds
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 1 tsp Ginger-Garlic Paste
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to your spice preference)
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 cup Heavy Cream (or Coconut Cream for a vegan option)
- Salt to taste
- For Garnishing (optional):
- Fresh Cream
- Garam Masala
- Ginger Juliennes
Instructions:
- Prepare the Paneer: If you prefer, you can lightly fry the paneer cubes in a little oil until golden brown. This adds a slightly firmer texture. Alternatively, you can add them directly to the curry without frying.
- Blanch the Spinach: Bring a large 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 and preserve the vibrant green color.
- Make the Spinach Puree: Drain the spinach and combine it with the green chilies, ginger, garlic, and lemon juice in a blender. Blend until you have a smooth puree. Add a little water if needed to help the blending process.
- Prepare the Curry Base: Heat oil or ghee in a pan over medium heat. Add the cumin seeds and let them splutter. Add the chopped onion and sauté until golden brown.
- Add Aromatics and Spices: Add the ginger-garlic paste and sauté for a minute until fragrant. Add the chopped tomato and cook until softened and pulpy. Add the turmeric powder, red chili powder, and coriander powder. Sauté for another minute, stirring constantly to prevent burning.
- Combine Spinach and Curry: Pour the spinach puree into the pan and mix well. Add salt to taste and simmer for 5-7 minutes, stirring occasionally.
- Add the Paneer: Gently add the paneer cubes to the curry and simmer for another 3-5 minutes, allowing the paneer to absorb the flavors.
- Finish and Serve: Stir in the heavy cream (or coconut cream) and garam masala. Simmer for a minute or two. Garnish with fresh cream, a sprinkle of garam masala, and ginger juliennes, if desired. Serve hot with naan, roti, or rice.
And there you have it – a delicious and authentic Palak Paneer that’s sure to impress! This recipe is easily adaptable to your personal taste. Feel free to adjust the spice level by adding more or fewer green chilies. Experiment with different spices to create your own unique flavor profile. Enjoy!
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