This North Indian side dish features tender and succulent paneer, fresh, bright green palak that is seasoned with fresh spices and tomatoes. Having nutrients and great flavors, this dish is enjoy by many people in restaurants and Indian homes. Well, it is the best way to take a healthy meal and even as accompanied with naan, roti or rice.
Ingredients
- 250 grams fresh spinach (palak) washed and trimmed
- 2 cups water (for blanching)
- 1 cup ice water
- 200 grams paneer cubed
- 2 tablespoons oil or ghee
- 1 medium onion finely chopped
- 2 medium tomatoes finely chopped or pureed
- 2-3 garlic cloves minced
- 1-inch ginger grated
- 1-2 green chilies finely chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/4 cup cream or yogurt (optional)
- Salt to taste
- A drizzle of cream
- Fresh coriander leaves chopped
Step By Step Guide
Blanch The Spinach
Bring 2 cups of water to a boil. Add spinach and blanch for 2 minutes. Transfer spinach to a bowl of ice water to retain its vibrant green color. Blend the spinach into a smooth puree and set aside.
Sauté The Paneer
Heat 1 tablespoon of oil in a pan. Lightly fry the paneer cubes until golden on the edges. Remove and set aside.
Prepare The Curry Base
In the same pan, heat the remaining oil. Add cumin seeds and let them sizzle. Add minced garlic, ginger, and green chilies. Sauté until fragrant. Stir in the chopped onions and cook until golden brown. Add the tomatoes and cook until the mixture becomes soft and releases oil.
Spice It Up
Add turmeric, red chili powder, and garam masala. Mix well.
Combine Spinach And Paneer
Pour the spinach puree into the pan and stir well. Add the fried paneer cubes and simmer for 5-7 minutes. Adjust the consistency by adding a little water if needed. Stir in the cream or yogurt for a richer flavor. Adjust salt to taste.
Serve
Garnish with a drizzle of cream and fresh coriander leaves. Serve hot with naan, roti, or steamed rice.
