Hey everyone, let’s whip up something truly comforting and delicious today: Palak Paneer! This creamy spinach and Indian cheese dish is a staple in many homes, and it’s surprisingly easy to make. It’s the perfect way to get your greens and enjoy a flavorful meal all in one. Trust me, even if you’re not usually a fan of spinach, this dish might just change your mind!
Palak Paneer - Spinach With Indian Cottage Cheese
Just look at this vibrant green goodness! Nothing beats a homemade Palak Paneer. The rich, earthy spinach combined with the soft, melt-in-your-mouth paneer…it’s a match made in food heaven!
Ready to get cooking? Here’s what you’ll need:
Ingredients:
- 1 lb fresh spinach, thoroughly washed
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 green chili, finely chopped (optional, for heat)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- 1/2 cup tomato puree
- 1/2 cup heavy cream (or cashew cream for vegan option)
- 1 lb paneer, cut into cubes
- Salt to taste
- Water, as needed
- Fresh cilantro, chopped (for garnish)
Instructions:
- Prepare the Spinach: Blanch the spinach by boiling it in water for 2-3 minutes. Immediately transfer it to an ice bath to stop the cooking process and preserve the vibrant green color. Drain well and blend into a smooth puree.
- Sauté the Aromatics: Heat the oil in a large pan or pot over medium heat. Add the chopped onion and sauté until golden brown. Add the minced garlic, grated ginger, and green chili (if using) and sauté for another minute until fragrant.
- Add Spices: Stir in the ground cumin, ground coriander, turmeric powder, and garam masala. Cook for about 30 seconds, stirring constantly, until the spices release their aroma. Be careful not to burn them.
- Incorporate the Tomato Puree: Add the tomato puree and cook for 5-7 minutes, stirring occasionally, until the tomato puree thickens and the raw smell disappears.
- Combine Spinach and Tomato: Pour the spinach puree into the pan and mix well with the tomato mixture. Add salt to taste and simmer for 10-15 minutes, stirring occasionally, until the flavors meld together. If the mixture becomes too thick, add a little water to adjust the consistency.
- Add Paneer and Cream: Gently stir in the paneer cubes and heavy cream (or cashew cream). Simmer for another 5 minutes, allowing the paneer to heat through and absorb the flavors. Be careful not to overcook the paneer, as it can become rubbery.
- Garnish and Serve: Garnish with fresh cilantro. Serve hot with naan, roti, rice, or your favorite bread.
That’s it! You’ve got a delicious and authentic Palak Paneer ready to enjoy. Feel free to adjust the spice levels to your liking. Some people like to add a touch of red chili powder for extra heat. Experiment and make it your own! I hope you enjoy making and eating this as much as I do. Bon appétit!
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