Alright now, let’s get into this Palak Paneer, y’all! This ain’t just spinach and cheese, this is a whole vibe, a flavor explosion in your mouth. It’s that comfort food that hugs you from the inside out, you hear me? So, let’s get this show on the road and learn how to make some magic happen in the kitchen!
This Palak Paneer recipe is seriously gonna change your dinner game. It’s rich, creamy, and packed with flavor, thanks to the perfect blend of spices and that fresh spinach. It’s perfect with some naan bread for dippin’ and soppin’ up all that delicious sauce. Trust me, once you try this, you’ll be making it every week!
Palak Paneer - Spinach With Indian Cottage Cheese
Here’s a sneak peek at the star of the show. Look at that vibrant green, y’all! It’s calling your name.
Now, let’s break down what you need to get this party started. Don’t be intimidated by the list, it’s all about layering those flavors for the ultimate Palak Paneer experience.
Ingredients You’ll Need:
For the Spinach Puree:
1 pound fresh spinach, thoroughly washed
1 green chili, roughly chopped (adjust to your spice preference)
1 inch ginger, roughly chopped
2 cloves garlic, roughly chopped
For the Paneer:
1 pound paneer, cut into cubes
1 tablespoon oil, for frying
For the Gravy:
2 tablespoons oil or ghee
1 medium onion, finely chopped
1 teaspoon ginger-garlic paste
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
Pinch of red chili powder (optional)
1/2 cup tomato puree
1/4 cup heavy cream or cashew cream (for a vegan option)
Salt to taste
Water, as needed
Fresh cilantro, for garnish
Let’s Get Cookin’: The Instructions
- Blanch the Spinach: Bring a pot of water to a boil. Add the spinach, green chili, ginger, and garlic. Blanch for about 2-3 minutes, until the spinach is wilted.
- Cool and Puree: Immediately transfer the spinach mixture to an ice bath to stop the cooking process and preserve the vibrant green color. Once cooled, drain the water and blend the spinach mixture into a smooth puree using a blender or food processor. Set aside.
- Fry the Paneer (Optional): Heat oil in a pan over medium heat. Gently fry the paneer cubes until they are lightly golden brown on all sides. This step is optional, but it adds a nice texture to the dish. Remove the paneer from the pan and set aside. You can also skip the frying and add the paneer directly to the gravy.
- Make the Gravy: In the same pan, heat oil or ghee over medium heat. Add the finely chopped onion and sauté until golden brown.
- Add Aromatics: Add the ginger-garlic paste and sauté for another minute until fragrant.
- Spice it Up: Add the cumin powder, coriander powder, turmeric powder, garam masala, and red chili powder (if using). Sauté for a few seconds, being careful not to burn the spices.
- Add Tomato Puree: Add the tomato puree and cook for about 5-7 minutes, until the oil starts to separate from the mixture. This step is important for developing the flavor.
- Incorporate the Spinach: Add the spinach puree to the pan and mix well. Bring the mixture to a simmer.
- Simmer and Thicken: Add salt to taste and simmer for about 10-15 minutes, allowing the flavors to meld together. If the gravy is too thick, add a little water to adjust the consistency.
- Add the Paneer: Gently add the fried or unfried paneer cubes to the gravy. Simmer for another 5 minutes, allowing the paneer to absorb the flavors of the gravy.
- Finish with Cream: Stir in the heavy cream or cashew cream for a richer and creamier texture.
- Serve and Enjoy: Garnish with fresh cilantro and serve hot with naan bread, roti, or rice. Get ready to dig in, ‘cause this is gonna be good!
Now, go on and whip up this Palak Paneer! I promise you won’t be disappointed. Enjoy every single bite! And don’t forget to share your creation, you feel me?
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