Delicious Palak Paneer Recipe: A Traditional Indian Dish from Hebbar's Kitchen

Palak Paneer is a classic North Indian dish made with paneer (Indian cottage cheese) simmered in a creamy spinach gravy. Known for its vibrant green color, rich flavor, and nutritional value, it is a favorite vegetarian recipe in many households. Here’s how you can make a delicious Palak Paneer at home:

Ingredients:

1. 2 large bunches of spinach (palak)
2. 200 grams paneer, cubed
3. 2 medium onions, chopped
4. 2 tomatoes, chopped
5. 1-2 green chilies
6. 1 tablespoon ginger-garlic paste
7. 1/2 teaspoon cumin seeds
8. 1/2 teaspoon garam masala
9. 1/2 teaspoon turmeric powder
10. 1 teaspoon coriander powder
11. 2 tablespoons fresh cream (optional)
12. Salt, to taste
13. 2 tablespoons oil or ghee

Instructions:

1. Wash the spinach thoroughly and blanch it in boiling water for 2 minutes. Immediately transfer to ice-cold water to preserve the green color. Drain and blend into a smooth puree along with green chilies.
2. Heat oil/ghee in a pan. Add cumin seeds, let them splutter, then add chopped onions. Sauté until golden brown.
3. Add ginger-garlic paste and cook till the raw smell disappears.
4. Add chopped tomatoes, turmeric powder, and coriander powder. Cook until tomatoes are soft and oil starts separating.
5. Add the spinach puree to the pan. Mix well, add salt, and simmer for 5-7 minutes on medium flame.
6. Add the paneer cubes and garam masala. Simmer for another 2-3 minutes.
7. Stir in fresh cream (optional) for a richer texture and taste.
8. Serve hot with roti, naan, or rice.

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Tips 1:

For extra flavor, lightly fry paneer cubes before adding them to the spinach gravy. If you prefer a smoother consistency, strain the spinach puree before adding it to the pan. Always use fresh spinach for the brightest color.

FAQ

Q: Can I use frozen spinach for Palak Paneer?

A: Yes, you can use frozen spinach. Thaw it and proceed as you would with fresh spinach, though fresh yields better color and taste.

Q: How do I prevent the spinach from turning dark?

A: Blanch the spinach and immediately transfer it to ice-cold water to lock in the vibrant green color.Q: Which is the best paneer to use?

A: Homemade paneer is ideal for its soft texture, but you can also use store-bought paneer after soaking it briefly in warm water.Q: Can I make Palak Paneer vegan?

A: Substitute paneer with tofu and omit the cream or use coconut cream for a vegan version.Q: What are the side dishes for Palak Paneer?

A: Palak Paneer tastes great with naan, roti, jeera rice, or even plain basmati rice.