Experience the delightful blend of flavors in this palak paneer recipe, a classic Indian dish that brings together nutritious spinach and creamy paneer. This vibrant dish is not only delicious but also packed with nutrients, making it a perfect choice for both vegetarians and non-vegetarians alike. Serve it with roti or rice for a wholesome meal that will impress your family and friends.
Ingredients
– 250g fresh spinach (palak)
– 200g paneer, cubed
– 1 onion, finely chopped
– 2 tomatoes, pureed
– 1 teaspoon ginger-garlic paste
– 2 green chilies, chopped
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon garam masala
– 2 tablespoons oil or ghee
– Salt to taste
– 1/4 cup cream (optional)
Servings and Cooking Time
This recipe serves 2 people. Preparation time is about 15 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving (1/2 of the recipe) contains approximately 300 calories, 15g protein, 20g carbohydrates, and 20g fat. This is based on typical ingredients and may vary.
Step-by-Step Cooking Process
- Wash and blanch the spinach in boiling water for 2-3 minutes.
- Drain and immediately transfer the spinach to ice water to retain color.
- Blend the cooled spinach into a smooth puree.
- Heat oil or ghee in a pan and add cumin seeds.
- Once the seeds splutter, add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies; cook for 1-2 minutes.
- Stir in the tomato puree and cook until oil separates from the mixture.
- Mix in the spinach puree and simmer for 5 minutes.
- Add paneer cubes and season with salt and garam masala.
- If using, stir in cream and cook for another 2 minutes.
Alternative Ingredients
If you don’t have paneer, you can substitute with tofu for a vegan option. Additionally, you can use frozen spinach if fresh is unavailable; just ensure to thaw and drain well before use.
Serving and Pairings
Palak paneer is best served with naan, roti, or steamed basmati rice. A side of raita or a fresh salad can complement the meal beautifully.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave. This dish can also be frozen for up to a month, but the texture may change slightly upon reheating.
Cooking Mistakes
- Overcooking the spinach can lead to a dull color; blanching is key.
- Not blending the spinach well results in a gritty texture.
- Using too much water in the spinach can dilute the flavor.
- Not sautéing the spices properly can make the dish taste bland.
- Overcooking paneer can make it rubbery; add it towards the end.
Helpful Tips
- Use fresh, vibrant spinach for the best flavor.
- Adjust spice levels to your preference by adding more or fewer chilies.
- For a richer taste, use homemade paneer.
- Garnish with a drizzle of cream for an attractive presentation.
FAQs
Can I make palak paneer vegan?
Yes, you can substitute paneer with tofu and omit cream for a completely vegan dish.
What can I serve with palak paneer?
Palak paneer pairs well with naan, roti, or basmati rice, and a side of yogurt or salad enhances the meal.
How do I store palak paneer?
Store it in an airtight container in the fridge for up to 3 days, or freeze for up to a month.
Is palak paneer healthy?
Yes, it is packed with nutrients from spinach and provides a good source of protein from paneer.
Can I use frozen spinach?
Yes, frozen spinach can be used; just ensure it is thawed and excess water is removed.
Conclusion
Palak paneer is a delicious and nutritious dish that brings the vibrant flavors of Indian cuisine to your table. With its creamy texture and rich taste, it’s perfect for any occasion. Enjoy this delightful recipe and impress your guests with a homemade touch!
Palak Paneer Recipe
Ingredients
- 250 g fresh spinach
- 200 g paneer cubed
- 1 onion finely chopped
- 2 tomatoes pureed
- 1 teaspoon ginger-garlic paste
- 2 green chilies chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 2 tablespoons oil or ghee
- Salt to taste
- 1/4 cup cream optional
Instructions
- Wash and blanch the spinach in boiling water for 2-3 minutes.
- Drain and transfer the spinach to ice water to retain color.
- Blend the cooled spinach into a smooth puree.
- Heat oil or ghee in a pan and add cumin seeds.
- Once the seeds splutter, add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies; cook for 1-2 minutes.
- Stir in the tomato puree and cook until oil separates from the mixture.
- Mix in the spinach puree and simmer for 5 minutes.
- Add paneer cubes and season with salt and garam masala.
- If using, stir in cream and cook for another 2 minutes.
