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Palak Paneer
A classic North Indian dish featuring a vibrant, creamy spinach curry (palak) generously studded with soft cubes of fresh paneer cheese. It's a comforting and flavorful vegetarian staple.
๐ง ์ฌ๋ฃ
- 500 g Fresh spinach(washed thoroughly)
- 250 g Paneer(cut into 1-inch cubes)
- 1 Large onion(finely chopped)
- 2 Medium tomatoes(pureed or very finely chopped)
- 4 Garlic cloves(minced)
- 1 inch piece Fresh ginger(grated or minced)
- 1-2 Green chilies(finely chopped, adjust to spice preference (seeds removed for less heat))
- 1 tsp Garam masala
- 1 tsp Cumin seeds
- 60 ml Heavy cream(or cashew cream for a dairy-free option)
- 3 tbsp Ghee(or vegetable oil)
- to taste Salt
- as needed Water
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the spinach puree: Bring a large pot of water to a rolling boil. Add the spinach and blanch for 2-3 minutes until wilted and bright green. Immediately transfer the spinach to an ice bath to stop the cooking and preserve the vibrant color. Once cooled, drain well and squeeze out excess water. Blend the spinach in a food processor or blender until you achieve a smooth puree. Set aside.
โฑ๏ธ 10 minutes - 2
Lightly fry the paneer: Heat 1 tablespoon of ghee in a non-stick skillet over medium heat. Add the paneer cubes and fry until lightly golden brown on all sides, about 3-5 minutes. Remove the paneer from the skillet and set aside. This step prevents the paneer from crumbling in the curry.
โฑ๏ธ 5 minutes - 3
Prepare the masala base: Heat the remaining 2 tablespoons of ghee in a heavy-bottomed pot or kadai over medium heat. Once the ghee is hot (shimmering), add the cumin seeds and let them splutter for about 30 seconds. Add the chopped onion and sautรฉ until softened and translucent, about 5-7 minutes. Stir in the minced garlic, ginger, and green chilies, and cook for another minute until fragrant, being careful not to burn the garlic. Add the tomato puree and cook, stirring occasionally, until the oil starts to separate from the mixture, indicating the tomatoes are well-cooked, about 5-8 minutes.
โฑ๏ธ 15 minutes - 4
Combine and simmer: Stir the garam masala into the onion-tomato mixture and cook for 30 seconds. Pour in the prepared spinach puree and stir well to combine. Add the fried paneer cubes and salt to taste. If the curry is too thick, add a little water to reach your desired consistency. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld. Do not overcook at this stage, as it can dull the spinach's color and flavor.
โฑ๏ธ 7 minutes - 5
Finish and serve: Stir in the heavy cream just before serving. Heat through gently for 1 minute without boiling. Taste and adjust seasoning if necessary. Serve hot with naan, roti, or rice.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โBlanching the spinach quickly and then shocking it in ice water is crucial for retaining its vibrant green color.
- โAvoid overcooking the spinach puree after it's added to the curry, as this can lead to a dull color and a slightly bitter taste.
- โAdding the cream at the very end and heating it through gently prevents it from splitting and ensures a rich, smooth finish.
- โFor a deeper flavor, you can add a pinch of turmeric powder and a teaspoon of coriander powder along with the garam masala in Step 4.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Saag Paneer: Use a mix of spinach and other greens like mustard greens (sarson) or fenugreek leaves (methi) for a more complex flavor profile.
- Vegan Palak Paneer: Substitute paneer with firm or extra-firm tofu (pressed and cubed, optionally pan-fried) and use cashew cream or coconut milk instead of dairy cream. Ensure ghee is replaced with vegetable oil.