Palak/Spinach Paneer
Palak/Spinach paneer is a popular North Indian dish that beautifully combines the vibrant flavours of fresh spinach with the rich and creamy texture of paneer (Indian cottage cheese). This vegetarian delicacy has become a beloved classic in Indian cuisine. The palak/spinach paneer is characterised by a spinach puree, enriched with aromatic spices, and generously adorned with succulent paneer cubes. I used homemade paneers that are soft with a melt-in-mouth texture. Palak paneer provides a wholesome dose of vitamins and minerals from the spinach, making it a delightful addition to any meal.
The preparation typically involves blanching fresh spinach leaves, creating a vibrant green puree. This puree forms the base of the dish. The Palak paneer recipe traditionally involves lightly frying the paneer cubes to achieve a golden hue, this step is optional. The choice to skip the frying process not only simplifies the preparation but also caters to those seeking a lighter variation without compromising on the essence of this wholesome dish. Whether you opt for the crispy texture of fried paneer or the softer side with its unfried counterpart, palak paneer remains a culinary delight. Indians commonly serve this vegetarian delight with bread like naan or roti, or rice as a side.
Palak/Spinach Paneer
Ingredients
- 250 grams palak leaves
- ½ tsp cumin
- 2 -3 cloves garlic
- 2 tbsp oil/ghee
- 1 large onion finely chopped
- 1 tomato finely chopped
- ⅛ tsp turmeric
- ½ tsp chilly powder
- ½ tsp garam masala
- ½ tsp cumin powder
- Salt
- Water as needed
- 200 grams paneer Indian cottage cheese
- Kasuri methi (dried fenugreek leaves) optional
- cream optional
Instructions
- Choose tender spinach/palak leaves, discard the mature stem and use only the leaves. If you are using baby spinach leaves, use it along with the stem. Rinse the leaves thoroughly in the water.
Blanching
- Boil water in a pot, add the washed and cleaned palak/spinach leaves and blanch for 2-3 minutes.
- Drain the water and transfer the blanched spinach to a bowl of ice water to retain the green colour.
- Once cooled, blend the spinach into a smooth puree.
Preparation of masala
- Heat oil/ghee in a kadai or a pan, add cumin seeds and finely chopped garlic.
- Once they splutter and garlic turns light brown, add finely chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft.
- Add all spice powders and salt. Mix well and cook till the raw smell of the masala disappears.
- Pour in the spinach puree and mix with the masala. Cook for 5-7 minutes on medium heat. If the mixture is too thick, you can add a little water to achieve the desired consistency.
- Add the paneer cubes and crushed kasuri methi (dried fenugreek) leaves to the spinach mixture. Let the Palak paneer simmer for a few more minutes until everything is well combined and heated through.
- Serve hot with naan, roti, or rice.
- Enjoy your homemade Palak Paneer!
- If you like a creamier texture, you can add fresh cream at this stage.
Notes
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