Palak Paneer

Origin

Palak Paneer is a beloved dish from North India, where the blending of spinach and paneer reflects agricultural abundance and culinary tradition. The use of spices not only elevates flavor but also speaks to India's rich history of using herbs for health and wellness.

Ingredients

• 450 gramsfresh spinach
• 250 gramspaneer
• 2 tbspghee
• 1 mediumonion
• 1 inch pieceginger
• 3 clovesgarlic
• 1 mediumgreen chili
• 1 tspcumin seeds
• 1 tspgaram masala
• 100 mlheavy cream
• to tastesalt

Instructions

1. 01

   Step 1: Wash 450 grams of fresh spinach under cold water. Blanch the spinach in boiling water for 2-3 minutes until wilted, then transfer immediately to an ice bath to preserve its bright green color. This step enhances the dish’s visual appeal and flavor.

2. 02

   Step 2: In a blender, combine the blanched spinach, 1 medium onion (chopped), 1 inch piece of ginger, 3 cloves of garlic, and 1 green chili. Blend until smooth, creating a vibrant paste. The smooth texture allows the spices to integrate better.

3. 03

   Step 3: In a skillet, heat 2 tablespoons of ghee over medium heat. Add 1 teaspoon of cumin seeds and sauté until they crackle, releasing their aroma. This step is crucial for building the foundational flavors of the dish.

4. 04

   Step 4: Pour the spinach paste into the skillet, followed by 1 teaspoon of garam masala and salt to taste. Cook for 10 minutes, stirring occasionally until the mixture thickens and darkens slightly. This deepens the flavor profile of the curry.

5. 05

   Step 5: Cube 250 grams of paneer and add to the skillet. Stir gently to coat the paneer in the spinach mixture. Add 100 ml of heavy cream and cook for an additional 5 minutes, allowing the flavors to meld. The cream not only adds richness but also balances the spices.

Chef's notes

• Avoid overcooking the spinach; it should be vibrant to maintain its nutrient content and color.
• If unavailable, ricotta can substitute paneer, but the texture will differ significantly.