How to Make Delicious Palak Paneer (Spinach & Paneer Cheese Curry)

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:

1. 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.

2. 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.

   • 

      
     • 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.

   • 

      

     • 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.

   • 

      

     • 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.

     • 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.

   • 

      

     • 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!