A Creamy and Flavorful Indian Dish
Palak Paneer is a popular Indian vegetarian dish made with spinach (palak) and paneer (Indian cottage cheese). The spinach is blended into a smooth puree, then mixed with the paneer, which is often cubed or crumbled. The dish is typically cooked in a creamy tomato-based gravy, seasoned with Indian spices like cumin, coriander, and turmeric. It’s a flavorful and nutritious choice, often served with rice or naan bread.
Ingredients:
- 1 bunch fresh spinach
- 1 block paneer, cubed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (adjust to taste)
- 1 cup heavy cream
- 1/2 cup water
- Salt to taste
- Ghee or butter for cooking
Paneer’s History
The exact origin of paneer is debated. Nevertheless, it is believed to have originated in the Indian subcontinent. This occurred as early as the 8th century AD. It is mentioned in ancient Indian texts like the “Acharanga Sutra” and the “Manusmriti.”
Paneer’s creation likely stemmed from the need for a long-lasting dairy product in a region with hot climates. Curdling milk with an acid, like lemon juice or vinegar, naturally preserved it.
Paneer became a staple in Indian cuisine over time. It is used in various dishes like curries, paneer tikka, and paneer butter masala. Its popularity has spread beyond India, and it is now enjoyed in many parts of the world.
Instructions:
- Prepare the spinach: Wash the spinach thoroughly under cold water to remove any dirt or grit. Bring a large pot of salted water to a boil. Add the spinach and cook for 1-2 minutes, or until wilted. Drain the spinach and squeeze out excess water. Let it cool slightly before transferring it to a blender.
- Saute the aromatics: Heat ghee or butter in a large pan over medium heat. Add the onions and cook until softened and golden brown. Stir in the garlic and ginger, and cook for another 30 seconds, or until fragrant.
- Add the spices: Add the cumin powder, garam masala, turmeric powder, and red chili powder to the pan. Stir well for a few seconds until the spices are fragrant.
- Blend the spinach: Add the cooled spinach to the blender along with the heavy cream and water. Blend until smooth and creamy.
- Combine the spinach puree and aromatics: Pour the spinach puree into the pan with the sauteed onions, garlic, and ginger. Stir to combine.
- Add the paneer: Gently add the cubed paneer to the pan. Simmer for 5-7 minutes, or until the paneer is heated through and the sauce has thickened.
- Season and serve: Season with salt to taste. Serve hot with basmati rice or naan bread.
Tips:
- For a richer flavor, you can roast the spices in a dry skillet before adding them to the pan.
- If you don’t have fresh spinach, you can use frozen spinach. Just thaw it completely before using it.
- For a vegan choice, you can use tofu instead of paneer.
- Garnish with fresh cilantro or chopped green onions before serving.
Enjoy this delicious and healthy Indian dish!
