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Indian

Palak Paneer

Palak Paneer is a beloved North Indian vegetarian dish that combines the vibrant flavors of spinach with soft, paneer cheese. Its rich, creamy texture and savory taste make it an ideal choice for both everyday meals and special occasions. The dish's blend of spices and the fresh green hue of spinach give it a visually appealing and flavorful profile that delights the senses.

Originally from Punjab, Palak Paneer has gained popularity across India and around the world for its nutritious qualities and comforting taste. The name 'Palak' refers to spinach, while 'Paneer' is fresh Indian cheese, making this dish a hearty, plant-based source of protein and iron. It's perfect served with naan, roti, or rice for a wholesome vegetarian meal.

Prep time: 10 minCook time: 20 minTotal time: 30 minCalories: 250 kcal

Palak Paneer (Cottage cheese in spinach gravy).jpg by DreamyFlutura11 is licensed under CC BY-SA 4.0

Ingredients

  • 4 cups fresh spinach, chopped
  • 200 g paneer, cubed
  • 2 tbsp oil or ghee
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 2 green chilies, finely chopped
  • 1 cup tomato puree
  • 1/2 tsp cumin seeds
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • Salt to taste
  • 1/4 cup heavy cream or yogurt (optional for creaminess)

Instructions

  1. Heat 1 tablespoon of oil in a large pan over medium heat. Add cumin seeds and let them splutter.
  2. Add chopped onions and sauté until translucent, about 3-4 minutes.
  3. Stir in garlic, ginger, and green chilies; cook for another 1 minute until fragrant.
  4. Add turmeric, coriander powder, and salt; cook for 30 seconds to activate the spices.
  5. Pour in tomato puree and cook for 5-7 minutes until the oil starts to separate from the masala.
  6. Meanwhile, blanch the spinach in boiling water for 2 minutes, then drain and blend to a smooth purée. Set aside.
  7. Add the spinach purée to the tomato masala, stirring well to combine. Cook for another 3-4 minutes.
  8. Gently fold in the paneer cubes, ensuring they are coated with the spinach gravy.
  9. Sprinkle garam masala and stir. If desired, add heavy cream or yogurt for extra richness.
  10. Cook for an additional 2-3 minutes until heated through.
  11. Serve hot with naan, chapati, or steamed rice.