Ingredients:
For the Palak (Spinach) Puree:
- 500 grams fresh spinach (palak), washed and chopped
- 2 cups water (for blanching)
- 1-2 green chilies (optional, for heat)
- 1 tablespoon oil or butter
- 1 teaspoon cumin seeds
- 1 medium-sized onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt, to taste
- 1 tablespoon fresh cream (optional, for creaminess)
For the Paneer:
- 200 grams paneer, cut into cubes
- 1 tablespoon oil or butter, for sautéing paneer (optional)
Instructions:
1. Prepare the Spinach Puree:
- Blanch the Spinach: In a large pot, bring 2 cups of water to a boil. Add the chopped spinach and green chilies (if using) and cook for about 2-3 minutes until the spinach wilts. Remove from heat and drain the spinach.
- Immediately transfer the spinach to a bowl of ice-cold water to stop the cooking process and retain its bright green color.
- Once cooled, drain the spinach and blend it into a smooth puree using a blender or food processor. Set it aside.
2. Cook the Palak Paneer:
- Heat 1 tablespoon of oil or butter in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Add the chopped onions and sauté until they turn golden brown (about 5 minutes).
- Add ginger-garlic paste and sauté for another minute until fragrant.
- Add turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine the spices.
- Pour in the spinach puree and cook the mixture for 5-7 minutes, stirring occasionally. Allow the spinach to thicken and the flavors to meld.
- If the gravy is too thick, you can add a little water to adjust the consistency as per your liking.
3. Prepare the Paneer:
- While the spinach is cooking, sauté the paneer cubes in a separate pan with 1 tablespoon of oil or butter for about 2-3 minutes until they are lightly golden on all sides. This step is optional, but it helps the paneer retain its shape and adds flavor.
- Alternatively, you can use fresh paneer without frying if you prefer a softer texture.
4. Combine and Serve:
- Once the spinach gravy is cooked and thickened, gently add the fried paneer cubes into the spinach mixture.
- Stir gently, and let the paneer cook in the gravy for another 2-3 minutes so it absorbs the flavors of the spinach.
- For a richer texture, add 1 tablespoon of cream and mix well.
- Adjust the salt and spice levels to taste.
5. Garnish and Serve:
- Garnish the Palak Paneer with a swirl of cream and a sprinkle of garam masala or chopped coriander leaves.
- Serve hot with roti, naan, paratha, or steamed rice.
Tips:
- Fresh Spinach: Always use fresh spinach for the best flavor. If you use frozen spinach, ensure it’s well-drained before making the puree.
- Paneer: You can either use store-bought paneer or make fresh paneer at home. If using store-bought paneer, you can soak the cubes in warm water for 15-20 minutes before adding them to the curry to make them soft.
- Spice Level: Adjust the amount of green chilies and red chili powder based on your preferred spice level.
- Vegan Option: You can make this dish vegan by replacing the paneer with tofu and using coconut cream instead of dairy cream.
Variations:
- Palak Tofu: Replace the paneer with tofu for a vegan or dairy-free version.
- Methi (Fenugreek) Palak Paneer: You can add fresh methi leaves along with spinach for a more complex flavor.
- Cheese Palak: For a cheesy twist, you can add grated cheese to the palak gravy or top the dish with cheese before serving.
Palak Paneer is a wholesome, nutrient-packed dish that combines the goodness of spinach with the richness of paneer. It’s perfect for a family meal or to serve guests, and it pairs wonderfully with any Indian bread or rice dish! Enjoy!