It is a beloved dish in Indian cuisine that combines soft, cubed paneer cheese with a vibrant, spiced spinach sauce. This dish is not only flavorful but also packed with nutrients, making it a popular choice for vegetarians and those looking to incorporate more greens into their diet.

The preparation begins with fresh spinach leaves, which are blanched and then blended into a smooth, green puree. This forms the base of the curry, giving it its distinctive color and flavor. To enhance the taste, a variety of spices such as cumin, coriander, turmeric, and garam masala are sautéed with onions, garlic, and ginger. The creamy texture is often achieved by adding a splash of cream or yogurt, balancing the spices and adding richness to the sauce.

Paneer, the Indian cottage cheese, is cubed and gently simmered in the spiced spinach mixture, allowing it to absorb the flavors while maintaining its soft texture. Some variations include a hint of fenugreek or a squeeze of lemon juice for a touch of acidity.

Palak paneer is typically served with warm naan or fluffy basmati rice, making it a comforting and satisfying meal. With its vibrant color and delicious taste, it is a staple in Indian households and is cherished by food lovers around the world.

Ingredients:

  • 200 grams of paneer, cubed
  • 250 grams of fresh spinach leaves (palak)
  • 2 tablespoons of ghee or oil
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 1 teaspoon ginger-garlic paste
  • 1 green chili, finely chopped (optional)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons cream (optional)
  • A pinch of asafoetida (hing)
  • Water as needed

Instructions:

  1. Begin by washing the spinach leaves thoroughly. Blanch them in boiling water for 2-3 minutes, then transfer them to a bowl of ice-cold water to retain their vibrant green color. Drain and blend the spinach into a smooth puree.
  2. Heat ghee or oil in a pan over medium heat. Add cumin seeds and a pinch of asafoetida. Once the seeds start to splutter, add the chopped onions and sauté until they turn golden brown.
  3. Stir in the ginger-garlic paste and green chili. Cook for another minute until the raw aroma disappears.
  4. Add the tomato puree, turmeric powder, and coriander powder. Cook the mixture until the oil starts to separate from the masala.
  5. Pour in the spinach puree and mix well. Add salt to taste and let the mixture simmer for about 5 minutes. If the gravy is too thick, add a little water to reach your desired consistency.
  6. Gently add the paneer cubes to the gravy, stirring carefully to ensure they’re well coated with the spinach sauce. Allow the paneer to cook for 3-4 minutes, so it absorbs the flavors.
  7. Sprinkle garam masala and stir in the cream, if using, to give the dish a rich and creamy texture. Cook for another minute.
  8. Remove from heat and serve the palak paneer hot with naan, roti, or steamed rice. Enjoy your delicious and nutritious meal!