Palak Paneer: A Classic Indian Spinach and Cottage Cheese Delight

Palak Paneer is a popular North Indian dish that combines soft paneer (Indian cottage cheese) with a rich, creamy spinach gravy. Nutritious and packed with flavor, it’s a favorite at both restaurants and homes. Here’s a step-by-step recipe to help you make this delicious and healthy dish at home.

Part 1: Ingredients for Palak Paneer

For the Spinach Puree:

• 4 cups spinach (palak), fresh and washed

• 1 green chili

• 1 teaspoon salt

• 1/2 teaspoon sugar

• 1/2 teaspoon cumin seeds

For the Gravy:

• 200g paneer, cubed

• 2 tablespoons oil or ghee

• 1 tablespoon butter

• 1 large onion, finely chopped

• 1 tablespoon ginger-garlic paste

• 2 tomatoes, pureed

• 1 teaspoon cumin seeds

• 1 teaspoon garam masala

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon red chili powder

• 1 tablespoon kasuri methi (dried fenugreek leaves)

• 1/4 cup fresh cream (optional)

Part 2: Preparing the Spinach Puree

Step 1: Blanch the Spinach

1. Bring a pot of water to a boil, add a pinch of salt, and blanch the spinach leaves for 2-3 minutes.

2. Drain and immediately transfer the spinach into a bowl of ice water. This helps retain the vibrant green color of the spinach.

Step 2: Make the Spinach Puree

1. Drain the spinach from the ice water and blend it with 1 green chili until smooth. You can add a little water if needed to create a smooth puree.

Part 3: Cooking the Paneer

Step 3: Fry the Paneer

1. Heat 1 tablespoon of oil in a pan and lightly fry the paneer cubes until golden on the edges. Remove and set aside.

Part 4: Making the Gravy

Step 4: Sauté the Onions and Spices

1. In the same pan, heat the remaining oil and butter. Add cumin seeds and let them crackle.

2. Add the chopped onions and sauté until they turn golden brown.

3. Stir in the ginger-garlic paste and cook for another minute.

Step 5: Add Tomatoes and Spices

1. Add pureed tomatoes and cook until the oil separates from the mixture.

2. Mix in the turmeric powder, red chili powder, and garam masala. Cook for a few minutes until the spices are well blended with the tomatoes.

Part 5: Combining Spinach and Paneer

Step 6: Add the Spinach Puree

1. Pour the spinach puree into the pan and mix it with the tomato-onion gravy. Add salt and a pinch of sugar to balance the flavors.

2. Let it simmer for 5-6 minutes on low heat.

Step 7: Add Paneer and Cream

1. Gently fold in the fried paneer cubes into the spinach gravy.

2. Stir in fresh cream (optional) and kasuri methi for a rich and creamy texture. Simmer for another 5 minutes.