Palak Paneer Recipe
Learn the secrets to mastering the classic Indian dish, Palak Paneer, with a step-by-step guide that promises to elevate your home cooking. Discover how to blend spices, achieve creamy textures, and make melt-in-your-mouth paneer, unlocking culinary confidence and delighting your taste buds
Ingredients
- Spinach Leaves: 400g
- Paneer: 400g cubed
- Onion: 1 large finely chopped
- Tomatoes: 2 finely chopped
- Green Chilies: 2 finely chopped
- Garlic: 2 cloves minced
- Ginger: 1/2-inch piece grated
- Cumin Seeds: 1 tsp
- Coriander Powder: 1 tsp
- Turmeric Powder: 1/2 tsp
- Garam Masala: 1/2 tsp
- Salt: To taste
- Cashews: Half cup
- Oil: 2 tbsp
- Fresh Cilantro Leaves
- Chopped Lemons
Instructions
- Preparing The Spinach: Always use fresh spinach and completely avoid using matured spinach as it can spoil the taste of the whole preparation. Avoid using the stalk as well.
- I like to use baby spinach for Palak Paneer preparation. Rinse them properly under running water and keep them in a bowl with lukewarm water and a bit of salt for 15 minutes or so to get rid of the pesticides. Get rid of the water and again rinse them under running water.
- Blanch the Spinach: Prepare a pot of water to a boiling point. Add the chopped spinach leaves and blanch for 2 minutes. Add about 1/2 tsp of salt to it.Drain and immediately transfer the spinach to a bowl of ice water to stop the cooking process, keeping that vibrant green color. Drain again and set aside.
- Before setting it aside make sure you get rid of the water from the spinach properly, use a strainer, and later on squeeze them to get rid of the excess water in them.
- Prepare the Paneer: Heat 1 tablespoon of oil in a pan over medium heat. Add the paneer cubes and lightly fry them until light golden on all sides. Take them out and put them aside. This golden crust adds a lovely texture.
- I personally love the paneer cubes to be moderately fried until they attain a golden brown color but many prefer the paneer to be lightly fried or not fried at all, especially in palak paneer preparation. That is a matter of personal preference.
- But make sure you do not fry them too much otherwise the spices and flavors will find it hard to penetrate deep inside of them.
- Make the Onion, Chili, Ginger, and Garlic Mixture: In another pan, add the second tablespoon of oil. Add 1 tsp cumin seeds and let them splutter. Add the chopped onions and sauté until golden brown.
- Add the minced garlic, grated ginger, and chopped green chilies. Sauté for another minute. This is where the kitchen starts to smell wonderful.
- Add the Tomatoes: Add your de-seeded chopped tomatoes next, cooking them down till they’re soft and meld into a mushy mix. This creates a rich, tangy foundation. Add in salt as per your taste (around 1/2 tsp).
- Blend the Ingredients and add the cashews: Transfer the cooked onion-tomato mixture to a blender along with the blanched spinach. Add about half a cup of cashew nuts for a creamy texture and to reduce the all-over bitter taste of the spinach.
- Blend until smooth to form a vibrant green puree. Aim for a smooth, vibrant green puree. This is the heart of our dish.
- Add in the spices: Pour this green magic back into the pan. Add the coriander powder, turmeric powder, garam masala, and salt to taste. Cook the mixture for 5-7 minutes, stirring occasionally, and watch as the colors deepen.
- Add the Paneer: Gently add the fried paneer cubes to the spinach mixture. Stir well to coat the paneer evenly with the palak gravy, letting it soak up all those flavors.
- Simmer and Serve: Let the Palak Paneer simmer for another 2-3 minutes to allow the flavors to meld together. This is where the magic happens, and all the flavors become friends.
- Garnish and Serve: Sprinkle with fresh cilantro leaves. It adds a pop of color and freshness right before you serve. You can use a drizzle of cream as well along with chopped lemon pieces to give it a colorful look.