Palak paneer

Palak Paneer, a jewel in the crown of Indian cuisine, is a vegetarian delight that showcases the perfect union of wholesome spinach and the delicate charm of paneer, creating a dish that captivates both the senses and the soul. Originating from the rich tapestry of Indian culinary traditions, Palak Paneer is a celebration of flavors and textures.

In this recipe, fresh spinach takes center stage, its verdant leaves blanched and transformed into a luscious puree that forms the heart of the dish. Paneer, the Indian cottage cheese, adds a creamy and indulgent element, each golden cube a canvas for the bold spices and aromatic herbs that characterize this iconic creation. The marriage of cumin, coriander, and garam masala infuses the dish with a fragrant symphony, creating a culinary experience that is both comforting and adventurous.

Palak Paneer is more than a meal; it's an exploration of India's culinary heritage. With its vibrant green hues and rich, savory notes, this dish invites you to savor the essence of Indian cooking—a harmonious blend of tradition and innovation. Whether you're drawn to its wholesome ingredients or enticed by its aromatic allure, Palak Paneer beckons you to embark on a flavorful journey through the heart of Indian gastronomy.

Ingredients for the recipe:

2 cups washed and chopped fresh spinach leaves

1 large onion, finely chopped 200g paneer (cottage cheese)

1 big onion finely chopped

2 pureed tomatoes

2 finely chopped green chilies (adjust to taste)

1 tbsp ginger garlic paste

1/2 cup unsweetened yogurt

1 tsp. cumin seeds

1 teaspoon grounded coriander

1 tablespoon turmeric powder

1/2 teaspoon red chili/paprika powder (adjust according to taste)

a half teaspoon garam masala

Season with salt to taste

2 tbsp. oil (or ghee/clarified butter)

Garnish with fresh coriander/cilantro leaves

Instructions:

Blanch the spinach as follows:

In a pot, bring water to a boil and blanch the spinach leaves for 2-3 minutes.

Drain the spinach and immediately place it in ice-cold water.

Puree the blanched spinach until smooth.

Make the Paneer:

Heat a pan over medium heat and lightly fry the paneer cubes using ghee or clarified butter until golden brown. Place aside.

To make the spinach base, follow these steps:

Add oil or ghee/clarified butter to the same pan. Add in the cumin seeds and allow the cumin seeds to sputter.

Chop the onions and green chilies. Sauté the onions until golden brown.

Cook for another minute after adding the ginger-garlic paste.

Cook until the oil separates from the masala after adding the tomato puree.

Add in the spices, coriander powder, turmeric powder, red chili powder, and salt( according to taste). Cook for 2-3 minutes after thoroughly mixing.

To the masala, add the spinach puree. Cook for 5-7 minutes on medium heat, stirring occasionally.

Mix the yogurt into the spinach mixture. Stir constantly to prevent curdling.

Next add in the fried paneer cubes along with the garam masala. Allow it to simmer for another 5 minutes after gently mixing.

Consistency should be adjusted:

Adjust the gravy's consistency by adding water as needed.

Garnish and serve with:

Garnish with fresh coriander/cilantro leaves if desired.

Serve immediately with naan, roti, ,rice or even goes well with nicely toasted bread.

So, gather around the table, let the warmth of the spices embrace you, and share in the joy of this iconic dish. May every serving of Palak Paneer be a reminder that, in the world of culinary delights, there are moments where tradition and innovation dance together, creating a symphony of taste that transcends boundaries and brings people together in the spirit of shared enjoyment. Here's to the love and labor that goes into every pot, and to the memories created around the simple joy of a well-cooked meal. Enjoy your Palak Paneer – a feast for the senses and a journey through the heart of Indian gastronomy!