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Palak Paneer is one of the most beloved dishes in Indian cuisine, known for its rich, vibrant flavours and wholesome ingredients.
This dish combines creamy spinach (palak) with soft cubes of paneer, a fresh, mild cheese that absorbs the flavours of the spiced spinach sauce.
Palak Paneer is a comforting, nutrient rich meal that brings together health and flavour in a way that has made it a favourite, not only in India but around the world.
What Is Palak Paneer?
Palak Paneer is a traditional North Indian dish made by blending cooked spinach with paneer, a fresh cheese that’s firm yet soft, holding its shape while absorbing the spices and flavours of the sauce.
The spinach is first blanched and then pureed into a smooth consistency before being simmered with a mixture of onions, garlic, ginger, and aromatic spices.
Paneer, which has a mild, slightly tangy flavour, is added toward the end, allowing it to soak up the spinach sauce without losing its texture.
What sets Palak Paneer apart is the balance of flavours. The earthy, slightly bitter taste of spinach is offset by the richness of the paneer, while the spices often including cumin, garam masala, and turmeric add warmth and depth.
It’s a dish that feels hearty yet light, a perfect accompaniment to warm naan or fragrant basmati rice.
Ingredients and Taste
The core ingredients of Palak Paneer are straightforward but create a dish packed with flavour. Fresh spinach forms the base, lending the dish its signature green colour and slightly earthy flavour.
Paneer, an Indian cheese made from curdled milk, is added to provide texture and a mild creaminess. Together, they create a perfect harmony between wholesome greens and rich dairy.
The magic, however, is in the seasoning. Spices such as cumin, garam masala, coriander, and turmeric are often sautéed with onions, garlic, and ginger, infusing the dish with warmth and complexity.
Fresh green chilies or a dash of red chili powder can add heat, while a dollop of cream or yogurt stirred in at the end provides a subtle richness that smooths out the flavours.
The result is a dish that’s rich but not heavy, with the vibrant spinach acting as the perfect backdrop for the creamy, tender paneer.
A Taste of History
Palak Paneer’s origins are deeply tied to North India, particularly Punjab, where dairy products like paneer are a central part of the diet. The dish reflects India’s deep agricultural roots, where spinach and other greens are harvested in abundance, particularly during the cooler months.
Paneer, a staple in Indian vegetarian cuisine, offers a source of protein, especially for those who follow a vegetarian or plant based diet.
The use of spinach in Indian cooking is ancient, with references to leafy greens appearing in historical texts from thousands of years ago.
Over time, the combination of spinach with paneer evolved into a dish that showcases the richness of both ingredients.
Palak Paneer is now enjoyed in homes and restaurants across India, and has gained popularity worldwide as a go-to comfort food for those seeking a balance of nutrients and flavours.
Palak Paneer (Spinach with Cheese) Recipe
Serves: 4 people
Ingredients:
For the Paneer:
- 250g paneer (Indian cottage cheese), cubed
- 1 tbsp ghee or vegetable oil (for frying)
For the Spinach Base:
- 500g fresh spinach leaves (palak), washed and trimmed
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 green chili, chopped (adjust to taste)
- 2 medium tomatoes, finely chopped
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp garam masala
- 1/4 cup heavy cream or yogurt (optional)
- Salt, to taste
- 2 tbsp ghee or vegetable oil
- 1/2 cup water (if needed)
Directions
To begin, blanch the spinach. Boil water in a large pot, add the spinach leaves, and cook for 2-3 minutes until wilted. Drain and immediately plunge the spinach into ice-cold water to preserve its vibrant green colour. Drain and set aside.
In a blender or food processor, puree the blanched spinach until smooth. If necessary, add a little water to get a creamy consistency. Set the spinach puree aside for later use. This step ensures a silky base for the dish.
Heat 1 tablespoon of ghee or oil in a skillet over medium heat. Add the paneer cubes and lightly fry them until golden brown on all sides, about 3-4 minutes. Remove the paneer from the skillet and place it on a plate lined with paper towels to drain excess oil.
In the same skillet, heat 2 tablespoons of ghee or oil. Add the chopped onion and sauté for 5-6 minutes until golden brown. This forms the flavour base of the dish, so ensure the onions are well caramelized for depth.
Add the minced garlic, grated ginger, and chopped green chili to the onions. Sauté for 2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Next, add the ground cumin, coriander, and turmeric to the onion mixture. Stir well to combine the spices, allowing them to bloom in the oil for 1-2 minutes. Then, add the chopped tomatoes and cook until they soften and break down, about 5 minutes.
Stir in the pureed spinach and cook for 5-6 minutes, stirring occasionally. If the mixture is too thick, add up to 1/2 cup of water to reach a smooth consistency. Add salt to taste and mix thoroughly. At this stage, you can stir in the cream or yogurt for a richer texture, but this is optional.
Add the fried paneer cubes to the spinach gravy and gently mix to coat the paneer with the sauce. Simmer for 5 minutes to allow the flavors to meld. Finish by sprinkling garam masala over the dish. Serve the palak paneer hot with naan, roti, or steamed basmati rice. Garnish with a drizzle of cream or a dollop of yogurt if desired.
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