Recipe Palak Paneer

Recipe for Palak Paneer, a popular Indian dish made with spinach and cottage cheese cubes cooked in a flavorful gravy. This recipe serves around 4 people.

Ingredients:

For the Palak Paste:

• 4 cups fresh spinach leaves, washed and cleaned
• 1 cup water (for blanching)
• 1 cup ice water (for ice bath)
• 1 small onion, chopped
• 2-3 cloves of garlic
• 1-inch piece of ginger, peeled
• 1-2 green chilies (adjust to taste)
• Water (as needed)

For the Curry:

1. 250g paneer (cottage cheese), cubed
2. 2 tablespoons oil or ghee (clarified butter)
3. 1 teaspoon cumin seeds
4. 1 large onion, finely chopped
5. 1 teaspoon turmeric powder
6. 1 teaspoon cumin powder
7. 1 teaspoon coriander powder
8. ½ teaspoon garam masala
9. ½ teaspoon red chili powder (adjust to taste)
10. Salt to taste
11. ½ cup tomato puree
12. ¼ cup heavy cream (optional)
13. 1 tablespoon kasuri methi (dried fenugreek leaves), crushed
14. 1 tablespoon butter (optional, for extra richness)
15. Water (as needed)
16. Fresh cilantro leaves, chopped (for garnishing)

Instructions:

1. Blanching the Spinach:

a. Boil a pot of water and blanch the spinach leaves for about 2 minutes.

b. Quickly transfer the blanched spinach to a bowl of ice water to retain the vibrant green color.

c. Drain the spinach and blend it with onion, ginger, garlic, and green chilies to make a smooth paste. Add a little water if needed.

2. Making the Curry:

a. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.

b. Add chopped onions and sauté until they turn golden brown.

c. Add the tomato puree and cook until the oil starts to separate from the mixture.

d. Add turmeric, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for a couple of minutes.

e. Pour in the spinach paste and cook for 5-7 minutes, stirring occasionally.

f. If using heavy cream, add it now and mix well.

g. Add the paneer cubes and gently stir to coat them with the spinach mixture.

h. Add garam masala and crushed kasuri methi. You can also add a tablespoon of butter for extra richness.

i. If the consistency is too thick, you can add a little water to achieve the desired thickness.

j. Simmer for a few more minutes until the paneer is heated through and the flavors are well combined.

3. Serving:

- Serve the Palak Paneer hot, garnished with chopped cilantro leaves. It pairs well with naan, roti, rice, or any Indian bread of your choice.

Enjoy your homemade Palak Paneer – a nutritious and delicious Indian dish!