Palak Paneer is a classic dish of Indian cuisine, known for its combination of spinach (palak) and paneer cheese.
This dish has its origins in the Punjab region of northern India, though it is now popular across the country and internationally. It is prepared by cooking fresh spinach with aromatic spices and then adding cubes of paneer cheese, which is a type of fresh Indian cheese.
The spinach is cooked with the spices until it is well cooked and a thick gravy is made. The paneer cubes are added to the spinach gravy and cooked together for a few minutes to absorb the flavours.
It is served hot, usually accompanied by basmati rice or roti (Indian flatbread). It is sometimes garnished with a drizzle of cream or yoghurt and a sprinkle of garam masala before serving. At the table, it is eaten by mixing the Palak Paneer with the rice or roti, using the bread to soak up the creamy sauce and enjoying the flavour of the paneer cheese and aromatic spinach.
How to make Palak Paneer at home
Here is a basic recipe to prepare Palak Paneer at home. This recipe is designed to serve approximately 4 people.
Ingredients:
- 250 g fresh spinach (you can use frozen spinach too)
- 200 g paneer (fresh Indian cheese)
- 2 tablespoons of vegetable oil
- 1 tablespoon butter (optional, for a richer flavor)
- 1 large onion, finely chopped
- 2 medium tomatoes, chopped
- 3 cloves garlic, minced
- 1 small piece of fresh ginger, chopped
- 1-2 green chilies, chopped (optional, adjust to taste)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1/4 cup cream or yogurt (optional, for a creamier texture)
- Prepare the Paneer:
- Cut the paneer into small cubes. You can lightly fry them in a pan with a little oil until they are golden brown on all sides. Then, leave them in a bowl of hot water while you prepare the rest of the recipe.
- Cooking Spinach:
- Wash the spinach well and drain. If using fresh spinach, blanch it in boiling water for 2-3 minutes, then drain and plunge into ice water to preserve the bright green color. If using frozen spinach, simply defrost it.
- Prepare the Sauce:
- Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until golden and caramelized.
- Add the garlic, ginger and chopped green chillies, and cook for a few more minutes until the garlic and ginger are fragrant.
- Add the Spices:
- Add all the spices – cumin powder, coriander powder, turmeric powder and garam masala. Cook for another minute so that the spices mix well with the other ingredients.
- Add the Tomatoes:
- Add the chopped tomatoes and cook until they soften and break down, forming a thick, aromatic sauce.
- Mix with Spinach:
- Add the cooked spinach to the spice and tomato mixture. Cook everything together for about 5 minutes, stirring occasionally to allow the flavors to blend well.
- Blend (optional):
- If you prefer a smoother texture, you can transfer the mixture to a blender and puree until smooth.
- Add Paneer and Cream:
- Add the browned paneer cubes to the spinach sauce and mix gently. If you want a creamier texture, you can add cream or yogurt at this point.
- Serve:
- Cook for 2-3 more minutes, adjusting the consistency with a little water if necessary. Taste and adjust salt and spices to taste.
- Serve hot with cooked basmati rice, naan or roti. You can garnish with a little cream or yoghurt and a sprinkle of garam masala before serving.
Enjoy your homemade Palak Paneer!
Source: https://reporteasia.com/cultura/cocina-asiatica/2024/07/09/disfruta-del-palak-paneer-un-clasico-de-la-india/
