Palak Paneer Recipe
Craving a rich and flavorful vegetarian dish? Palak Paneer is a beloved Indian classic that combines vibrant spinach with soft paneer cheese, seasoned with aromatic spices. This dish is not only delicious but also packed with nutrients, making it a perfect choice for a wholesome meal. Follow this easy recipe to delight your taste buds and impress your family and friends with your cooking skills!
Ingredients
– 250g spinach (palak)
– 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 teaspoon garam masala
– 2 tablespoons oil
– Salt to taste
– Fresh coriander for garnish
Servings and Cooking Time
This recipe serves 2 people. Preparation time is approximately 15 minutes, and cooking time is around 25 minutes.
Nutritional Value
Each serving (1 person) contains approximately:
– Calories: 290
– Protein: 14g
– Fat: 20g
– Carbohydrates: 16g
– Fiber: 5g
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 retain the color.
3. Blend the blanched spinach into a smooth puree and set aside.
4. Heat oil in a pan and add cumin seeds, letting them splutter.
5. Add finely chopped onions and sauté until golden brown.
6. Stir in ginger-garlic paste and chopped green chilies, cooking for 1 minute.
7. Add the tomato puree and cook until the oil separates from the mixture.
8. Pour in the spinach puree and mix well, cooking for 5 minutes.
9. Add salt and garam masala, stirring to combine.
10. Gently fold in the paneer cubes and simmer for 3-4 minutes.
Alternative Ingredients
You can substitute paneer with tofu for a vegan option. Additionally, if fresh spinach is unavailable, frozen spinach can work well—just ensure it’s thawed and drained before use.
Serving and Pairings
Palak Paneer pairs wonderfully with naan, roti, or steamed rice. A side of raita or a fresh salad can enhance the meal experience.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave until warmed through. While freezing is possible, the texture of the paneer may change.
Cooking Mistakes
- Overcooking the spinach can lead to a dull color; blanch briefly instead.
- Using too much water in the spinach puree can make the dish watery.
- Don’t skip the spices; they are crucial for flavor!
- Adding paneer too early can make it mushy; fold it in gently at the end.
- Ensure the oil is hot before adding spices to avoid burning.
Helpful Tips
- Use fresh, vibrant spinach for the best flavor.
- Adjust the spice level by varying the amount of green chilies.
- Garnish with fresh coriander for a burst of freshness.
- Consider adding a splash of cream for a richer texture.
FAQs
Can I make palak paneer vegan?
Yes, you can replace paneer with tofu and use oil instead of ghee.
What can I serve with palak paneer?
Palak paneer pairs well with naan, roti, or rice, and a side of yogurt is also recommended.
How long does palak paneer last in the fridge?
It lasts about 3 days in an airtight container in the refrigerator.
Can I freeze palak paneer?
Yes, you can freeze it, but the texture of the paneer may change upon thawing.
Is palak paneer healthy?
Yes, it is rich in iron, protein, and vitamins from spinach, making it a nutritious choice.
Conclusion
Palak paneer is a delightful dish that combines the goodness of spinach and the richness of paneer, perfect for any meal. With simple ingredients and easy preparation, this recipe is sure to become a favorite in your home. Enjoy the vibrant flavors and the health benefits that come with this classic Indian dish!
Palak Paneer Recipe
Ingredients
- 250 g spinach palak
- 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 teaspoon garam masala
- 2 tablespoons oil
- Salt to taste
- Fresh coriander for garnish
Instructions
- Wash the spinach thoroughly and blanch it in boiling water for 2 minutes.
- Drain the spinach and transfer it to cold water to retain the color.
- Blend the blanched spinach into a smooth puree and set aside.
- Heat oil in a pan and add cumin seeds, letting them splutter.
- Add finely chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and chopped green chilies, cooking for 1 minute.
- Add the tomato puree and cook until the oil separates from the mixture.
- Pour in the spinach puree and mix well, cooking for 5 minutes.
- Add salt and garam masala, stirring to combine.
- Gently fold in the paneer cubes and simmer for 3-4 minutes.
