Palak Paneer Recipe
Palak Paneer is a popular North Indian dish made with spinach and paneer (Indian cottage cheese). The dish is rich in flavor and is a great source of protein and iron. It is a vegetarian dish that can be enjoyed with rice or naan bread.
- 2 bunches of spinach, washed and chopped
- 200g paneer, cubed
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp ginger, grated
- 1 tsp garlic, minced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 cup heavy cream
- Salt to taste
- 2 tbsp oil
- Heat oil in a pan and add cumin seeds. Once they start to splutter, add chopped onions and sauté until they turn translucent.
- Add grated ginger and minced garlic to the pan and sauté for another minute.
- Add chopped tomatoes to the pan and cook until they turn soft and mushy.
- Add coriander powder, turmeric powder, red chili powder and salt to the pan and mix well.
- Add chopped spinach to the pan and cook until they wilt down and become soft.
- Turn off the heat and let the mixture cool down.
- Once the mixture cools down, blend it in a mixer until it forms a smooth puree.
- Pour the puree back into the pan and turn on the heat.
- Add cubed paneer to the pan and mix well.
- Add heavy cream to the pan and let it simmer for a few minutes until the paneer is cooked through and the sauce thickens.
- Serve hot with rice or naan bread.
Enjoy your delicious Palak Paneer!
- Use fresh spinach for the recipe, as it will give a better taste and texture to the dish.
- If you are short on time, you can use frozen spinach as a substitute.
- Be careful while adding the spices, as too much or too little can affect the taste of the dish.
- To make the curry more creamy and rich, you can add more heavy cream or substitute it with coconut cream.
- Cut the paneer into small cubes and fry them lightly before adding them to the curry. This will give the paneer a nice texture and flavor.
- You can adjust the spice level according to your taste by adding more or less red chili powder.
- Serve the Palak Paneer hot with rice or naan bread, and garnish it with fresh coriander leaves.
- To make the dish healthier, you can substitute heavy cream with low-fat yogurt or milk.
- To get the maximum nutrition from the spinach, do not overcook it. Cook it until it wilts down and turns soft.
- Store the leftover Palak Paneer in an airtight container in the refrigerator and consume it within 2-3 days.