Lahsuni Palak Paneer

To cook Lahsuni Palak Paneer, start by washing and chopping the spinach finely. Chop onions, tomatoes, green chilies, and ginger. Soak cashew nuts in warm water for 15 minutes. Heat oil in a pan, add cumin seeds, and once they splutter, sauté chopped onions until golden brown. Add garlic and ginger, then chopped tomatoes and green chilies, cooking until soft. Stir in coriander powder, turmeric, and salt, followed by the chopped spinach until wilted. Blend soaked cashews with milk to create a smooth paste, mix it into the spinach, and adjust consistency with water. Finally, add garam masala and sugar, and finish with a tadka of garlic and red chili powder in ghee.

Yes, Lahsuni Palak Paneer is a vegetarian dish as it is made with paneer (Indian cottage cheese) and spinach, along with various spices and seasonings. It's a great option for vegetarians looking for a wholesome and nutritious meal.

If you're looking for a substitute for paneer in Lahsuni Palak Paneer, you can use tofu for a vegan option or ricotta cheese for a similar texture. Both alternatives will provide a creamy element to the dish while maintaining its delicious flavor.

To store leftover Lahsuni 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. To reheat, simply warm it on the stovetop or in the microwave until heated through. You may need to add a splash of water to maintain the desired consistency.

Lahsuni Palak Paneer pairs wonderfully with various Indian breads like naan, roti, or paratha. It can also be served with steamed basmati rice or jeera rice for a complete meal. For a refreshing touch, consider serving it with a side of cucumber raita or a simple salad.