Palak Paneer recipe

Palak Paneer is a popular vegetarian dish from the Indian cuisine. It is made with a combination of spinach (palak) and paneer (cottage cheese). The dish is known for its vibrant green color and rich, creamy texture. 

To prepare Palak Paneer, fresh spinach leaves are blanched and then pureed into a smooth paste. Onions, tomatoes, and a blend of aromatic spices are sautéed together to form a flavorful base. The spinach puree is then added to the base and cooked until well combined. Cubes of paneer are gently added to the spinach gravy and simmered for a few minutes, allowing the paneer to absorb the flavors.

Palak Paneer is often enjoyed with Indian bread like roti or naan, or served alongside steamed rice. It is a nutritious and wholesome dish, as spinach is packed with vitamins and minerals, while paneer provides a good source of protein.

Palak Paneer is a versatile dish, and variations can be found across different regions of India. Some recipes include additional ingredients like garlic, ginger, green chilies, and cream to enhance the taste and richness of the dish. It is a popular choice among vegetarians and those looking for a healthy and delicious meal option.

Here's a recipe for Palak Paneer, a popular Indian dish:

Ingredients:

- 250 grams paneer (cottage cheese), cubed

- 2 bunches of fresh spinach (palak), washed and chopped

- 2 medium-sized onions, finely chopped

- 2 tomatoes, finely chopped

- 2-3 green chilies, slit

- 4-5 garlic cloves, minced

- 1-inch piece of ginger, grated

- 1 teaspoon cumin seeds

- 1 teaspoon garam masala

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (adjust to taste)

- 1/2 cup fresh cream or cashew cream (optional)

- 2 tablespoons ghee or oil

- Salt to taste

Instructions:

1. Blanch the spinach: Bring a pot of water to a boil. Add the chopped spinach leaves and blanch them for about 2 minutes. Drain the spinach and immediately transfer it to a bowl of ice water to retain the vibrant green color. Once cooled, drain again and blend it into a smooth puree. Set aside.

2. Heat ghee or oil in a pan over medium heat. Add the cumin seeds and let them splutter. Then, add the minced garlic and grated ginger. Sauté for a minute until the raw smell disappears.

3. Add the chopped onions and green chilies to the pan. Sauté until the onions turn golden brown.

4. Add the chopped tomatoes and cook until they turn soft and mushy.

5. Add the turmeric powder, red chili powder, and garam masala to the pan. Stir well and cook the spices for a minute.

6. Pour in the spinach puree and mix well. Cook for 5-6 minutes, stirring occasionally, allowing the flavors to blend together.

7. Add salt to taste and adjust the consistency by adding water if necessary. Bring the mixture to a gentle simmer.

8. Gently add the cubed paneer to the spinach gravy and simmer for another 2-3 minutes, allowing the paneer to absorb the flavors.

9. If desired, add fresh cream or cashew cream to the dish for a richer taste and texture. Mix well and turn off the heat.

10. Serve hot with roti, naan, or steamed rice. Enjoy your delicious Palak Paneer!

Note: You can adjust the spice levels and consistency according to your preference. Additionally, you can garnish the Palak Paneer with a dollop of cream and a sprinkle of garam masala before serving for added flavor and presentation.