A Delightful Indian Curry with Spinach and Paneer
Palak Paneer is one of the most celebrated dishes in Indian cuisine, known for its signature jungle-green hue and creamy consistency. This curry brings together soft chunks of fresh paneer, also known as cottage cheese, swimming in a lush spinach-based sauce that bursts with flavour.
The mild heat and delicate spicing of fenugreek, cumin, and coriander ensure the spinach’s earthy taste remains the star, while the paneer absorbs the rich flavours, creating a truly tasty dish.
What You Need
To make an authentic Palak Paneer, the two main components are paneer and a spinach curry sauce. Paneer, the fresh Indian cheese, is incredibly easy to make from scratch. Its soft texture and mild flavor perfectly complement the vibrant spinach sauce, which is made with lots of fresh spinach. some people mix DAAL CHANA with Palak paneer for better taste.
The sauce is the heart of this dish, rich and flavorful, binding all the elements together into a classic Indian curry.Making paneer from scratch might sound intimidating, but it’s surprisingly simple and worth the effort. The freshness of homemade cheese enhances the dish, giving it a creamy and tender bite. Meanwhile, the spinach curry sauce, made with lots of spinach, brings a bright and earthy flavor. These two components work together to create a dish that is not just easy to prepare but also deeply satisfying.
Instructions
- To prepare this delicious Palak Paneer, start by pan-frying the paneer. Cut the paneer block into small pieces, about 1/3-inch slices. Heat some ghee or oil in a large skillet over medium heat and add half of the paneer pieces.
- Fry them for 2-3 minutes until they turn golden brown. Sprinkle a small pinch of salt over the pieces before flipping to fry the other side. Once both sides are golden brown, transfer the fried paneer to a plate. Repeat the process for the remaining batch, which may take less time as the skillet will be hotter.
- For the spinach sauce, fill a large saucepan with about 3 quarts of water and bring it to a boil. Add baby spinach to the boiling water, working in halves if all the spinach doesn’t fit at once.
- Cook for about a minute until the spinach wilts, then use a spider spatula or colander to remove and drain it. Transfer the spinach to a food processor without squeezing out the liquid. Blend for about 10 seconds, scrape the sides, and blend again until it is evenly chopped.
- In a large skillet, heat 2 tablespoons of ghee or safflower oil over medium-high heat. Add diced onions and cook for about 3 minutes until they soften. Stir in minced ginger, garlic, serrano pepper, and cumin seeds, cooking for 30 seconds.
- Then, add garam masala, turmeric, and cayenne pepper to coat the onions in the dried spices. Transfer the chopped spinach to the skillet and stir in heavy cream and salt. Cover with a lid, reduce the heat to medium, and let the sauce simmer for about 5 minutes.
- Finally, uncover the lid and gently add the pan-fried paneer pieces to the spinach sauce. Turn off the heat and serve the Palak Paneer warm with basmati rice for a wholesome and flavorful meal.
A Balance of Spices and Flavours
What sets Palak Paneer apart from other curries in the Indian subcontinent is its ability to achieve perfect balance. The spicing is gentle yet effective, with the subtle warmth of cumin and the aromatic touch of coriander enhancing the dish without overwhelming it.
This delicate interplay allows the natural flavour of the spinach to shine, complemented by the creamy richness of the paneer. The consistency of the sauce is smooth and thick, making every bite a delightful experience.
A Personal Take on Palak Paneer
Having cooked Palak Paneer several times, I find that using fresh ingredients makes all the difference. Fresh spinach not only provides the vibrant green hue but also ensures a naturally creamy base. Similarly, paneer is like a blank canvas that soaks up the flavours beautifully, creating a dish that is both comforting and flavourful. The mild spice intensity makes it perfect for those who enjoy Indian food but prefer less heat, while the lush, rich sauce appeals to everyone at the table
The Signature Appeal of Palak Paneer
This dish is more than just a curry; it’s a celebration of how a few simple ingredients can come together to create something extraordinary. The consistency of the spinach sauce, combined with the chunks of tender paneer, brings a satisfying balance of texture and flavour.
The spicing plays its part subtly, never overwhelming, ensuring that each element of the dish is highlighted. Palak Paneer’s signature look and taste make it a staple not only in Indian kitchens but across the world.
