How to Make Delicious Palak Paneer (Spinach & Paneer Cheese Curry)
Discover the secrets to making a mouthwatering Palak Paneer with this detailed step-by-step guide. Learn how to prepare this popular Indian dish featuring tender paneer cubes in a rich spinach sauce, perfect for any occasion.
Palak Paneer Recipe (Spinach & Paneer Cheese Curry)
Doston, aaj hum phir se hazir hain ek aur lazawab dish ke sath jo ki hai Palak Paneer Recipe (Spinach & Paneer Cheese Curry).
Palak Paneer is a beloved Indian curry that combines succulent paneer cubes with a smooth, vibrant spinach sauce. This dish is celebrated for its creamy texture and rich flavors. It's perfect for a comforting family meal or as a standout dish for special occasions. Here, we'll dive into two delicious versions of Palak Paneer: the homestyle version and a restaurant-style version featuring a unique charcoal smoking method.
Method:
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Blanch and Purée Spinach:
- Begin by rinsing the spinach leaves thoroughly under running water to remove any dirt or grit.
- Boil 3 cups of water and add ¼ teaspoon salt. This will help in preserving the color and flavor of the spinach.
- Add the spinach leaves to the boiling water and let them sit for 1 minute. This blanching step helps retain the vibrant green color and improves the flavor.
- Transfer the spinach to a bowl of ice water to stop the cooking process. Let it cool for about a minute to preserve the green color.
- Drain the spinach and squeeze out excess water. Blend the spinach along with ginger, garlic, and green chilies to form a smooth purée. No additional water is needed for blending.
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Prepare the Spinach Gravy:
- Heat 2 tablespoons of oil, ghee, or butter in a pan. Add cumin seeds and let them splutter to release their aroma.
- Add the bay leaf and finely chopped onions. Sauté until the onions turn golden brown, which adds a rich base flavor to the gravy.
- Incorporate finely chopped garlic and cook until its raw aroma disappears, but be careful not to let it brown.
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- Add chopped tomatoes to the pan and cook until they soften and the oil starts to separate from the mixture. This helps in developing a deeper flavor.
- Stir in turmeric powder, red chili powder, and a pinch of asafoetida (if using). These spices add warmth and depth to the gravy.
- Mix well and then add the spinach purée to the pan. Cook for 6-7 minutes, stirring occasionally.
- Season with salt to taste and stir in garam masala powder for an added layer of flavor.
- Gently add the paneer cubes to the gravy and mix. Let it cook for a few more minutes until the paneer absorbs the flavors.
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Prepare Spinach Sauce:
- In the same oil used for frying paneer, add cumin seeds and bay leaves. Fry until the cumin seeds splutter.
- Add finely chopped onions and sauté until they turn golden brown.
- Mix in ginger paste, garlic paste, and green chilies. Cook until fragrant.
- Add turmeric powder, black pepper, and dry fenugreek leaves. Mix well.
- Add the spinach purée and season with salt. Stir in a pinch of sugar to balance flavors.
- Simmer the gravy for 6-7 minutes until it thickens slightly. If needed, adjust the consistency with a splash of water.
- Stir in cream and garam masala powder. Mix until well combined.
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Charcoal Smoking (Dhungar Method) (Optional):
- For an authentic smoky flavor, burn a small piece of charcoal until it’s red hot. Place it on a small bowl or rack over the pan.
- Add a few drops of oil to the charcoal. As it smokes, cover the pan tightly to let the smoky aroma infuse into the dish. This adds a depth of flavor that mimics the taste of restaurant-style Palak Paneer.
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Serve:
- Serve the restaurant-style Palak Paneer hot with tandoori roti, naan, or cumin rice. Garnish with extra cream or butter and a squeeze of lemon juice, if desired.
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Expert Tips & Variations
- Spinach: Use fresh spinach for the best flavor. Frozen spinach can be used as an alternative but should be thoroughly squeezed dry before use.
- Blanching: This step helps preserve the color and flavor of spinach while making the nutrients more bioavailable.
- Paneer: Fresh paneer is preferable, but store-bought paneer can be used. Soaking paneer in warm water makes it softer.
- Vegan Options: Substitute tofu for paneer and use coconut or cashew cream for a vegan version.
Both homestyle and restaurant-style Palak Paneer recipes offer unique and delightful ways to enjoy this classic dish. Whether you prefer the comforting flavors of the homestyle version or the rich, smoky notes of the restaurant-style recipe, these dishes are sure to be a hit at your table. Enjoy cooking and savor the delicious taste of Palak Paneer!
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Ingredients
- 250 grams of fresh spinach leaves
- 2 cups of water (for blanching)
- Ice water (for cooling)
- 1 teaspoon ginger (optional)
- 1-2 green chilies (optional, for heat)
- 200-250 grams of paneer (cubed)
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 medium onion (finely chopped)
- 1 teaspoon garlic (finely chopped)
- 1 small tomato (chopped)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- A pinch of asafoetida (hing, optional)
- ¼ to ½ teaspoon garam masala powder
- 2 tablespoons cream (cooking cream or light cream)
- Salt to taste
- 1 teaspoon lemon juice (optional)
Nutritional Information
- Serving Size: 1 cup (approximately 200-250 grams)
- Calories: 250-300 kcal
- Total Fat: 20-25 grams
- Saturated Fat: 10-15 grams
- Trans Fat: 0 grams
- Cholesterol: 50-60 mg
- Sodium: 500-700 mg
- Total Carbohydrates: 10-15 grams
- Dietary Fiber: 3-5 grams
- Sugars: 5-7 grams
- Protein: 15-20 grams
- Vitamin A: 2500-3000 IU (50-60% Daily Value, DV)
Directions
Ingredients:
For the Spinach Purée:
- 250 grams of fresh spinach leaves
- 2 cups of water (for blanching)
- Ice water (for cooling)
- 1 teaspoon ginger (optional)
- 1-2 green chilies (optional, for heat)
For the Curry:
- 200-250 grams of paneer (cubed)
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 medium onion (finely chopped)
- 1 teaspoon garlic (finely chopped)
- 1 small tomato (chopped)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- A pinch of asafoetida (hing, optional)
- ¼ to ½ teaspoon garam masala powder
- 2 tablespoons cream (cooking cream or light cream)
- Salt to taste
- 1 teaspoon lemon juice (optional)
Instructions:
1. Prepare the Spinach Purée
1.1. Rinse Spinach:
- Thoroughly rinse 250 grams of fresh spinach leaves under running water to remove any dirt and grit.
1.2. Blanch Spinach:
- In a large pot, bring 2 cups of water to a boil. Add the spinach leaves to the boiling water and let them cook for about 1 minute. This step helps retain the bright green color and flavor of the spinach.
1.3. Cool Spinach:
- Immediately transfer the blanched spinach to a bowl filled with ice water. This will stop the cooking process and help preserve the color.
1.4. Drain and Blend:
- After a minute, drain the spinach and squeeze out excess water. Blend the spinach leaves into a smooth purée. If desired, blend with a teaspoon of ginger and 1-2 green chilies for added flavor.
2. Cook the Paneer
2.1. Prepare Paneer:
- Cut 200-250 grams of paneer into cubes. For a richer flavor, you can lightly fry the paneer cubes in a pan with a little oil until they are golden brown.
2.2. Soak Paneer (Optional):
- Soak the fried paneer cubes in warm water for 5 minutes to keep them soft and to absorb flavors from the curry.
3. Prepare the Spinach Curry
3.1. Heat Oil:
- In a pan, heat 2 tablespoons of oil or ghee over medium heat.
3.2. Sauté Spices:
- Add 1 teaspoon cumin seeds and 1 bay leaf to the hot oil. Sauté until the cumin seeds start to splutter.
3.3. Add Onions:
- Add 1 finely chopped onion to the pan. Sauté until the onions become golden brown.
3.4. Incorporate Garlic:
- Add 1 teaspoon finely chopped garlic and cook until the raw smell disappears, taking care not to let it brown.
3.5. Add Tomatoes:
- Add 1 chopped tomato to the pan and cook until it softens and the oil starts to separate from the mixture.
3.6. Mix in Spices:
- Stir in ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, and a pinch of asafoetida (hing, if using). Mix well to combine.
3.7. Add Spinach Purée:
- Pour in the spinach purée and stir well. Let it cook for 6-7 minutes, stirring occasionally.
3.8. Season and Flavor:
- Add salt to taste and stir in ¼ to ½ teaspoon garam masala powder. Cook for a few more minutes, allowing the spices to blend with the spinach.
3.9. Add Paneer:
- Gently add the paneer cubes to the spinach curry. Mix carefully to avoid breaking the paneer. Let it cook for 3-4 minutes so the paneer absorbs the flavors.
3.10. Finish with Cream:
- Stir in 2 tablespoons of cream to add richness to the curry. Adjust the consistency with a splash of water if needed. Let it simmer for a few more minutes.
3.11. Adjust Seasoning:
- Taste and adjust salt or spices as needed. If desired, add a teaspoon of lemon juice to balance the flavors.
4. Serve
- Serving Suggestions: Serve the Palak Paneer hot with naan, roti, or paratha. It also pairs well with steamed rice or jeera rice.
- Garnish: You can garnish the dish with a dollop of cream or a sprinkle of fresh coriander leaves for added flavor and presentation.
Expert Tips:
- Spinach Quality: Use fresh spinach for the best results. Frozen spinach can be used but should be thoroughly squeezed to remove excess moisture.
- Paneer: For softer paneer, soak it in warm water before adding to the curry.
- Consistency: Adjust the thickness of the curry by adding water or cream as needed.
- Spice Levels: Adjust the amount of chili powder and green chilies based on your spice preference.
Enjoy your homemade Palak Paneer, a dish that’s both comforting and nutritious!