A delicious and creamy Indian dish made with spinach and paneer cheese, perfect for pairing with naan or rice.
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Wash the spinach thoroughly and blanch it in boiling water for 2-3 minutes.
Drain the spinach and immediately transfer it to cold water to retain its color.
Once cooled, blend the spinach into a smooth puree.
In a pan, heat oil and add cumin seeds, allowing them to splutter.
Add chopped onions, garlic, and ginger, and sauté until the onions are golden brown.
Stir in coriander powder, garam masala, and salt.
Add the spinach puree and mix well, cooking for a few minutes.
Cut the paneer into cubes and add it to the spinach mixture.
Pour in water to adjust the consistency and simmer for 5-10 minutes.
Serve hot with naan or rice.
For a richer flavor, you can add a splash of cream at the end.
Make sure to not overcook the spinach to preserve its vibrant green color.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just thaw and drain it before blending.
Is there a vegan alternative to paneer?
Yes, you can use tofu as a substitute for paneer.
How can I make this dish spicier?
You can add green chilies or red chili powder to increase the spice level.
Can I prepare this dish in advance?
Yes, you can prepare the spinach puree and paneer separately and combine them just before serving.
What can I serve with Palak Paneer?
Palak Paneer pairs well with naan, roti, or steamed rice.
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