A step-by-step recipe for making Palak Paneer, a popular North Indian dish made with spinach and paneer (Indian cottage cheese):
Ingredients:
For Blanched Spinach:
- 250 grams fresh spinach leaves (palak)
- 1 liter water
- 1/2 teaspoon salt
- Ice water (for ice bath)
For the Gravy:
- 200 grams paneer (cottage cheese), cubed
- 2 tablespoons oil or ghee (clarified butter)
- 1 large onion, finely chopped
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, chopped (adjust to taste)
- 2 large tomatoes, chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- Salt to taste
- 1/2 cup fresh cream or yogurt (optional)
- 1 tablespoon butter (optional, for garnish)
Instructions:
Blanch the Spinach:
1. Bring a large pot of water to a boil. Add 1/2 teaspoon of salt.
2. Add the fresh spinach leaves to the boiling water and blanch them for about 2-3 minutes until they wilt.
3. Immediately transfer the blanched spinach to a bowl of ice water to stop the cooking process. This helps retain the vibrant green color.
4. Drain the spinach and puree it in a blender or food processor until smooth. Set aside.
Prepare the Gravy:
5. Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
6. Add finely chopped onions and sauté until they turn translucent.
7. Add minced garlic, grated ginger, and chopped green chilies. Sauté for another couple of minutes until the raw aroma disappears.
8. Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
9. Add the dry spices: turmeric powder, red chili powder, ground coriander, and salt. Mix well and cook for a few minutes.
10. Stir in the spinach puree and cook for about 5-7 minutes until the mixture thickens and the flavors meld together.
Add Paneer and Cream (optional):
11. Add the cubed paneer (cottage cheese) to the spinach mixture. If you prefer a creamier texture, you can also add fresh cream or yogurt at this stage.
12. Sprinkle garam masala over the dish and mix gently. Cook for another 2-3 minutes.
Garnish and Serve:
13. Garnish the Palak Paneer with a tablespoon of butter and a drizzle of fresh cream (if not already added). You can also garnish with a sprinkle of chopped fresh coriander leaves.
14. Serve hot with naan, roti, or rice.
Enjoy your homemade Palak Paneer, a nutritious and flavorful vegetarian dish that's loved by many!