Craving a vibrant and utterly delicious dish that’s both comforting and packed with nutrients? Look no further than Palak Paneer, the classic Indian favorite that marries the earthy goodness of spinach with the creamy richness of paneer (Indian cottage cheese). This dish isn’t just a meal; it’s an experience, a symphony of flavors and textures that will tantalize your taste buds and leave you feeling satisfied and nourished. Whether you’re a seasoned chef or a kitchen newbie, this recipe is surprisingly easy to master and guaranteed to impress!
Palak Paneer - Spinach With Indian Cottage Cheese
Imagine this: tender cubes of paneer, simmered in a luscious, vibrant green spinach gravy, infused with aromatic spices that awaken your senses. The subtle bitterness of the spinach is perfectly balanced by the creaminess of the paneer, creating a dish that’s both comforting and complex. Serve it with warm naan bread or fragrant basmati rice for a truly authentic Indian culinary journey. The beautiful color alone is enough to make your mouth water!
Ready to embark on this culinary adventure? Here’s what you’ll need to create this restaurant-worthy dish in your own kitchen:
Ingredients:
- 1 kg fresh spinach, thoroughly washed
- 200g paneer, cubed
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 inch ginger, grated
- 2-3 cloves garlic, minced
- 2-3 green chilies, slit (adjust to your spice preference)
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp red chili powder (optional)
- 2 tbsp cream or milk
- 2 tbsp oil or ghee
- Salt to taste
- Fresh cilantro, chopped for garnish
Instructions:
- 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 its vibrant green color. Drain well and roughly chop or puree the spinach. The key here is quick blanching and immediate cooling, to keep the color bright.
- Prepare the Base: Heat oil or ghee in a large pan or pot over medium heat. Add cumin seeds and let them splutter. Add the chopped onion and sauté until golden brown. This browning is crucial for a deeper flavor.
- Add Aromatics: Add the grated ginger, minced garlic, and slit green chilies. Sauté for a minute until fragrant. Be careful not to burn the garlic.
- Cook the Tomatoes: Add the chopped tomatoes and cook until they soften and release their juices. This might take around 5-7 minutes. Stir occasionally to prevent sticking.
- Add Spices: Stir in the turmeric powder, garam masala, and red chili powder (if using). Sauté for another minute, ensuring the spices are well combined.
- Incorporate the Spinach: Add the blanched spinach to the pan and mix well. Season with salt to taste. Simmer for 10-15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking. You may need to add a little water if the mixture seems too thick.
- Add the Paneer: Gently add the paneer cubes to the spinach gravy. Simmer for another 5-7 minutes, allowing the paneer to absorb the flavors. Be careful not to overcook the paneer, as it can become rubbery.
- Finish and Serve: Stir in the cream or milk for added richness. Garnish with fresh cilantro. Serve hot with naan, roti, or rice.
Enjoy your homemade Palak Paneer! Feel free to adjust the spices to your liking and experiment with different variations. This recipe is a great starting point for your own culinary creations. Happy cooking!
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