Palak Paneer is a popular and wholesome Indian dish that combines fresh spinach (palak) with paneer (Indian cottage cheese) in a delectable blend of spices and flavors. This vegetarian delight is not only rich in nutrients but also offers a burst of vibrant colors on the plate. In this article, we will guide you through the process of preparing Palak Paneer, provide an estimate of the cooking preparation time, and suggest the ideal serving size.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Serving: 4 persons
Ingredients 500 grams fresh spinach leaves, washed and blanched
200 grams paneer (Indian cottage cheese), cubed
2 tablespoons oil or ghee (clarified butter)
1 large onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, slit lengthwise
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
Salt to taste
1/4 cup fresh cream (optional)
Fresh coriander leaves, for garnishing
Method
- Heat oil or ghee in a pan over medium heat. Add cumin seeds and allow them to splutter.
- Add chopped onions and green chilies to the pan. Sauté until the onions turn translucent.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and mushy.
- Add turmeric powder, red chili powder, and salt. Mix well and cook for a minute.
- Add the blanched spinach leaves to the pan. Stir and cook for 2-3 minutes, allowing the flavors to meld together.
- Remove the mixture from heat and let it cool for a few minutes. Once cooled, transfer it to a blender or food processor and blend it into a smooth puree.
- Return the pureed mixture to the pan and place it over medium heat. Add garam masala and stir well.
- Add the cubed paneer to the spinach gravy. Stir gently to coat the paneer evenly with the flavors. Simmer for 3-4 minutes, allowing the paneer to absorb the flavors.
- If desired, add fresh cream to the Palak Paneer and stir well. Cook for an additional minute.
- Remove from heat and garnish with fresh coriander leaves.
- Serve hot Palak Paneer with naan, roti, or steamed rice.