Palak Paneer is a classic vegetarian dish that originated in North India and is loved by many across the world. The dish comprises fresh spinach leaves cooked with soft and creamy paneer, flavoured with a variety of Indian spices. The word ‘palak’ means spinach and ‘paneer’ refers to Indian cottage cheese, making this dish a perfect blend of greens and dairy.
Palak Paneer has its roots in the Punjabi cuisine of India, but its popularity has spread throughout the country and beyond. It is a staple in many Indian households and is also widely available in Indian restaurants globally. The dish has gained popularity among vegetarians and non-vegetarians alike due to its delicious taste and high nutritional value.
Spinach is a powerhouse of vitamins and minerals, while paneer is a good source of protein, making Palak Paneer an ideal dish for health-conscious individuals. The combination of flavours and textures in this dish makes it a treat for the taste buds, making it a go-to option for many people.
But making it doesn’t have to be a chore, this recipe speeds up the process so you can enjoy fresh, delicious palak paneer in 15 minutes flat.
Video Credits: Healthy Food Loves You/YouTube
Ingredients:
- 200g paneer, cut into cubes
- 2 cups spinach leaves, washed and chopped
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Salt, to taste
- 2 tablespoons oil
- Water, as needed
Method:
- Heat oil in a pan over medium heat. Once the oil is hot, add cumin seeds and let them splutter.
- Add the chopped onion and sauté until it turns translucent.
- Add ginger-garlic paste and sauté for a few seconds until the raw smell goes away.
- Add the chopped tomatoes and cook until they turn soft and mushy.
- Add all the powdered spices - coriander powder, garam masala, turmeric powder, and red chilli powder. Mix well and cook for a minute.
- Add the chopped spinach leaves and salt. Mix well and cook until the spinach leaves wilt down.
- Once the spinach leaves are cooked, turn off the heat and let the mixture cool down.
- Transfer the mixture to a blender and blend until smooth. Add water as needed to adjust the consistency.
- Pour the blended mixture back into the pan and turn on the heat.
- Add the paneer cubes and mix well. Cook for a couple of minutes until the paneer is heated through.
- Garnish with fresh coriander leaves and serve hot with roti or rice.