Palak Paneer

To make palak paneer, start by blanching 2 cups of fresh spinach leaves in boiling water for 2-3 minutes, then drain and blend them into a smooth puree. In a pan, heat 1 tbsp of ghee or oil and add 1 tsp of cumin seeds, 2 chopped medium onions, 2 minced garlic cloves, and 1 grated piece of ginger. Sauté until the onions are translucent. Next, add 1 tsp of coriander powder, 0.5 tsp of garam masala, and 0.5 tsp of salt, and sauté for another minute. Mix in the spinach puree, 2 tbsp of all-purpose flour (if using), and 2 tbsp of water. Gently stir in 250 g of paneer cubes and cook for 5-7 minutes until the paneer is coated with the sauce. Finish by adding 2 tbsp of lemon juice and fresh cream (if desired) before serving hot with naan, rice, or roti.

Palak paneer is a vegetarian dish since it contains paneer, which is made from milk. However, it is not suitable for vegans due to the dairy content. If you're looking for a vegan alternative, you can substitute paneer with tofu or a nut-based cheese, and use oil instead of ghee.

If you don't have paneer on hand or prefer a different option, you can substitute it with tofu for a vegan version, or use ricotta cheese for a creamier texture. Both alternatives will work well with the spinach sauce and maintain the dish's flavor.

To store leftover palak paneer, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to prevent it from drying out, and heat gently on the stove or in the microwave.

Palak paneer pairs wonderfully with various Indian breads like naan, roti, or paratha. You can also serve it with steamed basmati rice or jeera rice for a complete meal. For a refreshing contrast, consider serving a side salad or raita to balance the spices.