Palak Paneer [A Verdant and Creamy Indian Delight]

 

Palak Paneer: A Verdant and Creamy Indian Delight

Palak Paneer is a quintessential North Indian dish that marries the earthy goodness of spinach with the creamy texture of paneer (Indian cottage cheese). This vibrant green curry, infused with aromatic spices, offers a delightful balance of flavors and textures. It is a comforting and nutritious meal, perfect for a cozy dinner or a special occasion. Our recipe aims for a rich, restaurant-style flavor with surprisingly straightforward preparation, making it accessible for home cooks of all levels.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Difficulty: Easy to Medium

Serve: two

INGREDIENTS

• For the Spinach Puree

ü  Fresh Spinach: 300g (about 1 large bunch)

ü  Green Chili: 1 (adjust to your spice preference)

ü  Ginger: 1-inch piece, roughly chopped

ü  Garlic: 2 cloves, roughly chopped

• For the Paneer

ü  Paneer: 200g, cut into 1-inch cubes

ü  Oil or Ghee: 1 tablespoon (for shallow frying paneer, optional)

• For the Curry Base

ü  Onion: 1 medium, finely chopped

ü  Tomato: 1 medium, finely chopped or pureed

ü  Oil or Ghee: 2 tablespoons.

ü  Cumin Seeds: 1/2 teaspoon

ü  Bay Leaf: 1 (optional)

ü  Asafetida (Hing): A pinch (optional, aids digestion)

• Spices

ü  Turmeric Powder: 1/4 teaspoon

ü  Coriander Powder: 1 teaspoon

ü  Cumin Powder: 1/2 teaspoon

ü  Garam Masala: 1/2 teaspoon

ü  Red Chili Powder: 1/4 teaspoon (or to taste)

ü  Salt: To taste

• For Garnishing (Optional)

ü  Fresh Cream: 1-2 tablespoons

ü  Fresh Coriander Leaves: Chopped, for garnish

ü  Julienned Ginger: For garnish

Tools & Equipment

• Large pot or deep pan
• Blender or food processor
• Frying pan (if shallow frying paneer)
• Cutting board
• Knife
• Measuring spoons and cups

INSTRUCTIONS

1. Prepare the Spinach: Wash the spinach thoroughly. In a large pot, bring enough water to a rolling boil. Add spinach, green chili, ginger, and garlic. Blanch for 2-3 minutes until the spinach wilts and turns bright green. Immediately drain the spinach and transfer it to a bowl of ice-cold water to retain its vibrant color. Once cooled, drain well and blend into a smooth puree. Set aside.
2. Prepare the Paneer (Optional): If you prefer a slightly firmer texture, heat 1 tablespoon of oil or ghee in a frying pan over medium heat. Gently shallow fry the paneer cubes until light golden on all sides. Remove and place them in a bowl of warm water for a few minutes to keep them soft. Drain before adding to the curry. If not frying, you can add them directly to the curry later.
3. Sauté Aromatics: In the same large pot or deep pan, heat 2 tablespoons of oil or ghee over medium heat. Add cumin seeds and bay leaf (if using). Once the seeds splutter, add the asafetida (if using) and then the finely chopped onion. Sauté until the onion turns translucent and light golden brown, about 5-7 minutes.
4. Add Tomatoes and Spices: Add the finely chopped or pureed tomato to the pan. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and the oil starts to separate from the mixture. Now, add turmeric powder, coriander powder, cumin powder, and red chili powder. Sauté for 1-2 minutes, stirring continuously, until the raw smell of the spices disappears. If the mixture seems too dry, add a splash of water to prevent burning.
5. Combine with Spinach Puree: Pour the spinach puree into the pan. Mix well with the onion-tomato masala. Add salt to taste. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld. Be careful as the spinach can splatter.
6. Add Paneer and Finish: Gently add the paneer cubes to the simmering spinach curry. Mix well. Cook for another 2-3 minutes, just enough for the paneer to warm through and absorb the flavors. Overcooking paneer can make it rubbery.
7. Garnish and Serve: Stir in the garam masala. If desired, swirl in 1-2 tablespoons of fresh cream for extra richness. Garnish with fresh coriander leaves and julienned ginger (if using). Serve hot.

Macro Information (Approximate per serving)

v  Calories: 350-400 kcal

v  Protein: 18-22g

v  Fat: 25-30g

v  Carbohydrates: 15-20g

v  Fiber: 5-7g

Note: These are approximate values and can vary based on the exact quantity of ingredients, oil used, and paneer type.

Tips and Variations

• Blanching Spinach: The ice bath after blanching is crucial for retaining the vibrant green color of the spinach. Don't skip this step!
• Adjusting Consistency: If the curry is too thick, add a little hot water or vegetable broth to achieve your desired consistency.
• Spiciness: Adjust the number of green chilies and red chili powder to suit your heat preference.
• Creaminess: For an even richer and creamier texture, you can add 1-2 tablespoons of cashew paste (soak 8-10 cashews in warm water for 15 minutes and blend to a paste) along with the spinach puree.
• Smoky Flavor: For a smoky touch, you can briefly char the paneer cubes directly over an open flame or under a broiler before adding them to the curry.
• Vegan Option: To make this dish vegan, substitute paneer with firm tofu (pressed and cubed) and use oil instead of ghee. Use plant-based cream or cashew paste for richness.
• No Onion Garlic: For a Satvik or Jain version, skip the onion and garlic. You can still achieve flavorful curry by using ginger, green chili, and a good balance of spices.

FQA

Q-Can I make Palak Paneer ahead of time?

 A: Yes, absolutely! Palak Paneer tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

Q- Why is my Palak Paneer not bright green?

A: The key to a vibrant green color is proper blanching and immediately shocking the spinach in ice-cold water. Overcooking the spinach or not cooling it quickly enough can lead to a duller color.

Q- Can I use frozen spinach for this recipe?

A: Yes, you can. Thaw the frozen spinach completely and squeeze out any excess water before blending. The flavor and texture might be slightly different from fresh spinach, but it's a convenient alternative.

Q- How do I prevent the paneer from becoming hard? A: If you choose to fry the paneer, shallow fry it briefly until just light golden. Over-frying can make it tough. Placing it in warm water after frying helps keep it soft. If not frying, add it towards the end of the cooking process and avoid overcooking.