Palak Paneer

  • For Spinach Puree:

    • 300g fresh spinach (palak)

    • 1-2 green chilies, chopped

    • 3 cloves (13g) garlic

    • 3 cups water (for blanching)

    • Ice-cold water (for retaining color)

    For the Curry:

    • 1 tablespoons oil or ghee

    • 1 teaspoon cumin seeds

    • 1 dried red chili (optional)

    • 1 medium (100g) onion, finely chopped

    • 4 cloves (17g) garlic, minced

    • 1-inch (8g) ginger, chopped

    • 1 medium (170g) tomato, finely chopped

    • 1/4 teaspoon turmeric powder

    • 1/2 teaspoon red chili powder

    • 1/2 teaspoon coriander powder

    • 1/2 teaspoon garam masala

    • 1 teaspoon kasuri methi (dried fenugreek leaves), crushed

    • 1 teaspoon salt (adjust to taste)

    • 1/2 cup water (adjust as needed)

    • 2 tablespoons fresh cream (optional)

    • 350g paneer, cut into cubes

    • 1 tablespoon oil or ghee (for optional paneer frying)

  • Step 1: Prepare the Spinach Puree

    1. Bring 3 cups of water to a boil and add a pinch of salt.

    2. Add spinach leaves and blanch for 3 minutes until wilted.

    3. Transfer the spinach to ice-cold water immediately to retain its green color.

    4. Blend the spinach with green chilies and garlic into a smooth puree. Set aside.

    Step 2 (Optional): Pan-Fry the Paneer

    1. Heat 1 tablespoon oil or ghee in a pan over medium heat.

    2. Add the paneer cubes and lightly fry until they turn golden brown on all sides.

    3. Remove and place them on a plate lined with paper towels. Set aside.

    Step 3: Prepare the Masala

    1. Heat oil or ghee in a pan over medium heat.

    2. Add cumin seeds and dried red chili. Sauté until fragrant.

    3. Add chopped onions and cook until golden brown.

    4. Stir in minced garlic and ginger and sauté for 30 seconds.

    5. Add chopped tomatoes, turmeric, red chili powder, coriander powder, garam masala and salt. Cook until tomatoes soften.

    Step 4: Combine the Spinach and Paneer

    1. Pour in the spinach puree and mix well.

    2. Add water as needed to adjust consistency. Simmer for 5 minutes, stirring occasionally.

    3. Add kasuri methi, mixing well.

    4. Stir in fresh cream (if using).

    5. Add the paneer cubes (fried or unfried, based on preference) and let them simmer for 2-3 minutes.

    Step 5: Finish & Serve

    1. Serve hot with naan, roti, or jeera rice.

    • Spinach (Palak): Forms the base, giving color, texture, and an earthy flavor.

    • Paneer: Soft and creamy contrast to the spinach base. Pan-frying adds a crispy texture.

    • Onion: Adds sweetness and depth.

    • Tomato: Provides acidity and prevents a flat taste.

    • Garlic: Boosts umami and brings a bold, savory note.

    • Ginger: Adds warmth and complements spinach.

    • Green Chilies: Enhances brightness and heat.

    • Cumin Seeds: Adds earthiness and fragrance.

    • Kasuri Methi: Contributes a mild bitterness and enhances restaurant-style flavor.

    • Garam Masala: Provides warmth and aromatic depth.

    • Turmeric Powder: Adds color and mild earthiness.

    • Red Chili Powder: Gives a gentle spicy kick.

    • Coriander Powder: Adds mild citrusy notes.

    • Oil/Ghee: Helps bloom the spices and adds richness.

    • Fresh Cream: Balances flavors and enhances texture.

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Pongal