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To make a great palak paneer, you need the following items: - 250g paneer, cubed - 500g fresh spinach leaves, washed and blanched - 1 large onion, finely chopped - 2 tomatoes, pureed - 2 green chilies, slit - 1 tablespoon ginger-garlic paste - 1 teaspoon cumin seeds - 1 teaspoon garam masala - ½ teaspoon turmeric powder - ½ teaspoon red chili powder - 2 tablespoons ghee or vegetable oil - Salt to taste These ingredients create a rich and flavorful dish. Each one plays an important role in the final taste. For instance, paneer adds a creamy texture, while spices bring warmth and depth. You can enhance your dish with these garnishes: - Fresh cream - Coriander leaves Fresh cream adds a rich finish. Coriander leaves give a fresh pop of color and flavor. They make your palak paneer look beautiful and taste even better. If you want to impress guests, use these garnishes. For the full recipe, check out the detailed cooking steps to create this delightful meal. Blanching the spinach: First, bring a pot of water to a boil. Add the fresh spinach leaves and let them boil for 2-3 minutes. This step helps keep the bright green color. Next, drain the spinach and quickly move it to a bowl of cold water. This stops the cooking process. Once cool, blend the spinach until it becomes a smooth paste. Set this aside for later. Preparing the spinach paste: The paste is key for our dish's flavor. When you blend the spinach, it should be silky and bright. This will make the Palak Paneer look and taste amazing. You can add a little water while blending if needed. Just don't add too much! Sautéing onions and spices: In a large pan, heat 2 tablespoons of ghee or vegetable oil over medium heat. Add 1 teaspoon of cumin seeds and wait for them to splutter. This releases their flavor. Next, toss in 1 large finely chopped onion and 2 slit green chilies. Cook them until the onions are golden brown. This usually takes around 5-7 minutes. Combining ingredients for optimal flavor: Now, stir in 1 tablespoon of ginger-garlic paste and cook for another minute. After that, add 2 pureed tomatoes, ½ teaspoon of turmeric powder, ½ teaspoon of red chili powder, and salt to taste. Cook this mix until it thickens and the oil separates from the mixture, about 5-7 minutes. Then, add the blanched spinach paste and mix it well. Let it simmer on low heat for about 4-5 minutes. Finally, gently fold in 250g of cubed paneer. Make sure the paneer is well-coated with the spinach sauce. Cook for another 3 minutes. Sprinkle in 1 teaspoon of garam masala and mix gently. You can adjust the salt if needed. If you like, drizzle fresh cream on top before garnishing with coriander leaves. Serve this dish warm for a delightful meal. For the full recipe, you can find it [here](#). To achieve the perfect spinach texture, start with fresh spinach. Wash it well and blanch it quickly for just 2-3 minutes. This keeps the vibrant green color and smooth texture. After blanching, cool it in cold water to stop the cooking process. Blend it into a fine paste for the best results. For the paneer, ensure it’s tender yet firm. Use fresh paneer, and cut it into cubes. You can fry the paneer lightly in ghee or oil before adding it to the dish. This gives a nice texture and flavor. Avoid overcooking the paneer, as it can become rubbery. For the best side dishes to pair with Palak Paneer, consider serving it with naan or basmati rice. Both absorb the delicious sauce well. You can also add a side of pickles or yogurt for extra flavor. When it comes to presentation, serve the Palak Paneer in a warm bowl. Drizzle a bit of cream on top for richness and color. Finish with a sprinkle of fresh coriander leaves. This makes the dish look inviting and appetizing. For more ideas, check the Full Recipe for detailed steps and variations. {{image_2}} You can easily adapt Palak Paneer to fit different diets. For a vegan option, replace paneer with tofu or a nut-based cheese. Tofu captures the flavors well and adds a nice texture. You can also use coconut cream instead of fresh cream for a creamy touch. If you need gluten-free options, don't worry. This dish is naturally gluten-free, so you can enjoy it without any changes. Just make sure to check any store-bought ingredients for hidden gluten. To change up the taste, consider adding spices. A pinch of fenugreek leaves gives a unique flavor. You can also add a touch of cardamom for warmth. Experimenting with spices adds depth and makes the dish your own. Incorporating extra vegetables is another fun way to play with flavors. Try adding peas for sweetness or bell peppers for crunch. These veggies blend well with the spinach and add color to your plate. You can explore these ideas in the Full Recipe for Palak Paneer. To store leftover Palak Paneer, let it cool first. Then, place it in an airtight container. This keeps it fresh for about 3-4 days in the fridge. When you’re ready to eat, just reheat it on the stove or in the microwave. Stir it often to heat it evenly. If you want to freeze Palak Paneer, use a freezer-safe container. Make sure to cool it fully before freezing. It can last up to 3 months in the freezer. When you want to enjoy it again, thaw it overnight in the fridge. Reheat in a pan on low heat to keep it tasty. If it seems thick, add a splash of water or cream. This keeps the dish creamy and delicious. How can I make Palak Paneer spicier? To add heat, you can include more green chilies. Chop them finely and add them to the dish early. You can also add a pinch of cayenne pepper or red chili powder. This will give your Palak Paneer a nice kick. Adjust spice to your taste as you cook. Can I use frozen spinach instead? Yes, frozen spinach works well in Palak Paneer. Just thaw it and squeeze out excess water. Then, blend it into a paste as you would with fresh spinach. It saves time and can still taste great. What are the health benefits of Palak Paneer? Palak Paneer is rich in iron, calcium, and vitamins A and C. Spinach offers antioxidants that help with health. Paneer adds protein, making this dish nutritious. It is a great option for a balanced meal. Is Palak Paneer high in calories? Palak Paneer can be moderate in calories. One serving has around 300-400 calories, depending on the amount of oil or cream. For a lighter version, use less ghee or skip the cream. Enjoy it with whole grains for a healthy meal. This article covered how to make Palak Paneer with ease. We explored the key ingredients needed and how to blend them for the best taste. I shared cooking tips to help you achieve the perfect texture. Don't forget to try the optional garnishes for added flair. Storage tips ensure you enjoy leftovers, while variations let you adapt to dietary needs. Cooking can be fun and satisfying. Experiment with flavors and enjoy your homemade Palak Paneer. Happy cooking!

Palak Paneer

Discover the delicious richness of Palak Paneer with this easy recipe that highlights fresh spinach and creamy paneer. Perfect for a weeknight dinner, this dish combines vibrant flavors and healthy ingredients that will delight your taste buds. With our step-by-step instructions, you'll have this Indian favorite ready in just 30 minutes.
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Ingredients
  

250g paneer, cubed

500g fresh spinach leaves, washed and blanched

1 large onion, finely chopped

2 tomatoes, pureed

2 green chilies, slit

1 tablespoon ginger-garlic paste

1 teaspoon cumin seeds

1 teaspoon garam masala

½ teaspoon turmeric powder

½ teaspoon red chili powder

2 tablespoons ghee or vegetable oil

Salt to taste

Fresh cream (optional for garnish)

Coriander leaves for garnish

Instructions
 

Start by blanching the spinach: Bring a pot of water to a boil, add the spinach leaves, and boil for 2-3 minutes. Drain and immediately transfer to cold water to stop the cooking process. Once cool, blend the spinach into a smooth paste and set aside.

    In a large pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.

      Add the chopped onion and green chilies, sautéing until the onions turn golden brown.

        Stir in the ginger-garlic paste and cook for another minute until fragrant.

          Add the pureed tomatoes, turmeric powder, red chili powder, and salt. Cook until the mixture thickens and the oil starts to separate, about 5-7 minutes.

            Now, add the blanched spinach paste to the pan and mix well. Let it cook for 4-5 minutes on low heat, allowing the flavors to meld.

              Gently fold in the cubed paneer, ensuring it’s well-coated with the spinach sauce. Cook for another 3 minutes.

                Sprinkle garam masala and mix gently. Adjust salt if necessary.

                  Remove from heat and optionally drizzle fresh cream on top for a touch of richness.

                    Garnish with coriander leaves before serving.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                        - Presentation Tips: Serve the Palak Paneer in a warm bowl, drizzled with a bit of cream, and accompany it with naan or basmati rice for an inviting meal.