Palak Paneer Recipe
Palak paneer is a classic Indian dish that combines the goodness of spinach with the richness of paneer, creating a delightful experience for your taste buds. With its vibrant green color and creamy texture, this dish is not only visually appealing but also a great source of nutrition. Perfect for a cozy dinner or special occasions, this palak paneer recipe will surely impress your family and friends.
Ingredients
- 250 grams fresh spinach (palak)
- 200 grams paneer (Indian cottage cheese)
- 1 medium onion, chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2 green chilies, chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoons oil or ghee
- Salt to taste
- Fresh coriander leaves for garnish
Servings and Cooking Time
This palak paneer recipe serves 4 people. Preparation time is about 15 minutes, with a cooking time of 25 minutes.
Nutritional Value
Each serving of palak paneer (about 200 grams) contains approximately:
– Calories: 300
– Protein: 15g
– Carbohydrates: 20g
– Fat: 20g
– Fiber: 5g
This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
- Wash and blanch the spinach in boiling water for 2-3 minutes.
- Transfer the spinach to cold water to retain its color.
- Drain the spinach and blend it into a smooth paste.
- In a pan, heat oil or ghee and add cumin seeds.
- Add chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and green chilies; cook for 2 minutes.
- Add the tomato puree and cook until oil separates.
- Add turmeric powder, salt, and the spinach paste; mix well.
- Cube the paneer and gently fold it into the spinach mixture.
- Sprinkle garam masala and simmer for 5 minutes.
Alternative Ingredients
You can substitute paneer with tofu for a vegan option. Additionally, if fresh spinach is unavailable, frozen spinach works well. Adjust cooking times accordingly, as frozen spinach may require less cooking.
Serving and Pairings
Palak paneer pairs wonderfully with naan, roti, or steamed rice. You can also serve it with a side of yogurt or raita to balance the flavors and add creaminess.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave. Palak paneer can be frozen for up to a month; however, the texture may slightly change upon reheating.
Cooking Mistakes
- Overcooking the spinach can lead to a dull color.
- Not blending the spinach smoothly can affect the texture.
- Using too much water while cooking can dilute the flavor.
- Ignoring the balance of spices can make the dish bland.
- Not simmering the dish long enough can leave the flavors unblended.
Helpful Tips
- Use fresh paneer for the best flavor and texture.
- Adjust the spice levels according to your taste.
- For a creamier texture, add a splash of cream or yogurt at the end.
- Garnish with fresh coriander for added freshness.
FAQs
Can I make palak paneer ahead of time?
Yes, palak paneer can be made ahead of time and stored in the refrigerator. Just reheat before serving.
Is palak paneer healthy?
Absolutely! It’s rich in iron, vitamins, and protein, making it a healthy choice.
Can I use frozen spinach?
Yes, frozen spinach is a convenient alternative. Just thaw and drain excess water before blending.
What can I serve with palak paneer?
Palak paneer goes well with naan, roti, or steamed rice, and pairs nicely with a side of raita.
How long can I store palak paneer?
You can store it in the refrigerator for up to 3 days or freeze it for about a month.
Conclusion
Palak paneer is a delectable dish that brings together the earthy flavors of spinach and the creaminess of paneer. It’s a nutritious and satisfying meal that’s perfect for any occasion. With this recipe, you’ll be able to create a restaurant-quality dish right in your kitchen. Enjoy every delicious bite!
Palak Paneer Recipe
Ingredients
- 250 grams fresh spinach
- 200 grams paneer
- 1 medium onion chopped
- 2 tomatoes pureed
- 1 tablespoon ginger-garlic paste
- 2 green chilies chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoons oil or ghee
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Wash and blanch the spinach in boiling water for 2-3 minutes.
- Transfer the spinach to cold water to retain its color.
- Drain the spinach and blend it into a smooth paste.
- In a pan, heat oil or ghee and add cumin seeds.
- Add chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and green chilies; cook for 2 minutes.
- Add the tomato puree and cook until oil separates.
- Add turmeric powder, salt, and the spinach paste; mix well.
- Cube the paneer and gently fold it into the spinach mixture.
- Sprinkle garam masala and simmer for 5 minutes.