Palak Paneer Recipe
Palak paneer is a classic Indian dish that combines the richness of paneer cheese with the vibrant flavors of spinach. This delightful recipe is not only delicious but also packed with nutrients, making it an excellent choice for a wholesome meal. Serve it with rice or naan for a complete experience that will leave you craving more.
Ingredients
– 250g fresh spinach
– 200g paneer, cubed
– 1 medium onion, finely chopped
– 2 tomatoes, pureed
– 2 green chilies, chopped
– 1 teaspoon ginger-garlic paste
– 1 teaspoon cumin seeds
– 1/2 teaspoon garam masala
– 2 tablespoons cream
– Salt to taste
– Oil for cooking
Servings and Cooking Time
This recipe serves 2 people. Preparation time is about 15 minutes, and cooking time is roughly 30 minutes.
Nutritional Value
For one serving (about 200g), palak paneer contains approximately 280 calories, 20g protein, 18g fat, and 10g carbohydrates. This dish is rich in iron and calcium, making it a nutritious choice.
Step-by-Step Cooking Process
1. Wash the spinach thoroughly and blanch it in boiling water for 2 minutes.
2. Drain the spinach and immediately transfer it to cold water to preserve its color.
3. Blend the cooled spinach into a smooth puree and set aside.
4. In a pan, heat oil over medium heat and add cumin seeds until they splutter.
5. Add chopped onions and sauté until golden brown.
6. Stir in ginger-garlic paste and green chilies; cook for another minute.
7. Pour in the tomato puree and cook until the oil separates from the mixture.
8. Add the spinach puree, salt, and garam masala; cook for 5-7 minutes.
9. Gently fold in the paneer cubes and cook for another 5 minutes.
10. Finish with cream, stirring well to combine, and serve hot.
Alternative Ingredients
If you can’t find paneer, you can use tofu as a vegan alternative. Additionally, Greek yogurt can replace cream for a lighter option without sacrificing flavor.
Serving and Pairings
Palak paneer pairs wonderfully with basmati rice, naan, or roti. You can also serve it with a side of yogurt or salad for a refreshing contrast.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or microwave. This dish can be frozen, but it’s best to add cream after thawing for optimal texture.
Cooking Mistakes
– Avoid overcooking the spinach to maintain its vibrant color.
– Don’t skip the step of cooling the spinach; it enhances flavor.
– Ensure the paneer is not too soft; it should hold its shape.
– Use fresh spices for better flavor.
– Don’t rush the sautéing of onions; it develops sweetness.
– Balance the seasoning carefully, especially salt.
Helpful Tips
– For a creamier texture, blend the spinach longer.
– Adjust the spice level by varying the number of green chilies.
– Use homemade paneer for a fresher taste.
– Incorporate other greens like kale or mustard greens for variation.
FAQs
Can I use frozen spinach for palak paneer?
Yes, frozen spinach can be used in place of fresh spinach. Just ensure to thaw and drain excess water before blending to achieve the right consistency.
Is palak paneer spicy?
The spice level can be adjusted according to your preference. You can reduce the number of green chilies for a milder dish.
How can I make palak paneer vegan?
To make it vegan, substitute paneer with tofu and use coconut cream instead of dairy cream.
What can I serve with palak paneer?
Palak paneer is often served with naan, roti, or rice. You can also enjoy it with a side of cucumber raita for added freshness.
Can I prepare palak paneer ahead of time?
Yes, you can prepare palak paneer in advance. Just reheat it before serving, and add cream just before serving for the best taste and texture.
Conclusion
Palak paneer is a delightful dish that brings together the goodness of spinach and the richness of paneer. Perfect for lunch or dinner, it’s easy to make and sure to impress your family and friends. Enjoy this nutritious meal with your favorite side dishes for a complete experience!
Palak Paneer Recipe
Ingredients
- 250 g fresh spinach
- 200 g paneer cubed
- 1 medium onion finely chopped
- 2 tomatoes pureed
- 2 green chilies chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 2 tablespoons cream
- Salt to taste
- Oil for cooking
Instructions
- Wash the spinach thoroughly and blanch it in boiling water for 2 minutes.
- Drain the spinach and immediately transfer it to cold water to preserve its color.
- Blend the cooled spinach into a smooth puree and set aside.
- In a pan, heat oil over medium heat and add cumin seeds until they splutter.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and green chilies; cook for another minute.
- Pour in tomato puree and cook until the oil separates from the mixture.
- Add spinach puree, salt, and garam masala; cook for 5-7 minutes.
- Gently fold in paneer cubes and cook for another 5 minutes.
- Finish with cream, stirring well to combine, and serve hot.
