Easy Palak Paneer
ID: 7d7c6311...
An easy and delicious recipe for Palak Paneer, a classic Indian vegetarian dish featuring soft cottage cheese cubes (paneer) in a creamy, flavorful spinach gravy infused with spices and aromatics.
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🍳 Cooking Flow
Blanch the spinach in boiling water for 2 minutes, drain, and shock with cold water. → Sauté cumin, ginger, garlic, onions, and tomatoes in a pan until soft, then let them cool. → Blend the cooled onion-tomato mixture with the blanched spinach into a smooth paste. → Sauté the dry spices in oil, add the blended spinach paste, and simmer for a few minutes. → Stir in fresh cream, garam masala, salt, and paneer cubes, then cook on low heat for 2 minutes.
Cooking Steps
Brief Cooking Order
Blanch the spinach in boiling water for 2 minutes, drain, and shock with cold water. → Sauté cumin, ginger, garlic, onions, and tomatoes in a pan until soft, then let them cool. → Blend the cooled onion-tomato mixture with the blanched spinach into a smooth paste. → Sauté the dry spices in oil, add the blended spinach paste, and simmer for a few minutes. → Stir in fresh cream, garam masala, salt, and paneer cubes, then cook on low heat for 2 minutes.
Introduction
An easy and delicious recipe for Palak Paneer, a classic Indian vegetarian dish featuring soft cottage cheese cubes (paneer) in a creamy, flavorful spinach gravy infused with spices and aromatics.
Step 1
Bring 2 liters of water to a boil in a pot. Add the washed spinach leaves to the boiling water and cook on high flame for 2 minutes to blanch.
Step 2
Drain the blanched spinach leaves from the hot water and pour a little cold water over them immediately to stop the cooking process and retain their bright green color. Put them in a blending jar.
Step 3
Heat a pan and add 2 tablespoons of oil. Add cumin seeds and let them splutter. Then add the green chillies, chopped ginger, peeled garlic, and chopped onions. Fry the mixture on medium flame for 2 to 3 minutes until the onions turn slightly light brown.
Step 4
Add the chopped tomato to the pan and cook on medium flame for another 2 to 3 minutes until the tomatoes soften. Turn off the flame and let the onion-tomato mixture cool down completely.
Step 5
Transfer the cooled onion-tomato mixture into the same blending jar with the blanched spinach. Blend it into a smooth paste. Add a little water if the paste is too thick, and blend again.
Ingredients List
Important Notes
Shocking the blanched spinach with cold water is essential to retain its vibrant green color.
Allow the sautéed onions and tomatoes to cool completely before blending to avoid steam buildup in the blender.
Keep the heat low when adding spices directly to the oil so they do not burn.
Handle the paneer cubes gently after adding them to the gravy to prevent them from breaking.
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