Palak Paneer: Indian Comfort Food

You will need lots of spinach for your Palak Paneer. (Credit: Roman Odintsov/Pexels)

Palak Paneer is a beloved part of North Indian cuisine. This spinach and paneer curry is a delight to the taste buds and a smart way to incorporate greens into the diet, particularly for those who are otherwise reluctant to embrace leafy vegetables. Here's a home-style Palak Paneer recipe that celebrates simplicity and flavour, using ingredients readily found in your pantry.

Ingredients:

• Spinach (Palak): 350 grams, fresh

• Paneer (Indian Cottage Cheese): 225 grams, cubed

• Tomato: 1 medium, roughly chopped

• Garlic Cloves: 5 large, 3 whole and 2 finely chopped

• Ginger: 1-inch piece

• Green Chili: 1, or more to taste

• Oil: 1 tablespoon (preferably avocado oil)

• Onion: 1 large, finely chopped

• Water: 1/2 cup, or as needed

• Garam Masala: 3/4 to 1 teaspoon

• Turmeric Powder: 1/4 teaspoon

• Red Chili Powder: 1/4 teaspoon, or to taste

• Salt: To taste

• Heavy Cream: 2-3 tablespoons, adjust to taste

• Kasuri Methi (Dried Fenugreek Leaves): 1/2 tablespoon, crushed

• Lemon Juice: To taste

Instructions:

1. Preparation of Spinach:

   • Bring a pot of water to a boil and add some salt. Add the spinach leaves and blanch for 2 to 3 minutes until wilted.

   • Remove the spinach from boiling water and immediately plunge into ice-cold water. This process helps in retaining the vibrant green colour of the spinach.

2. Making Spinach Puree:

   • Drain the spinach leaves and transfer them to a blender. Add the chopped tomato, 3 whole cloves of garlic, ginger, and green chilli to the blender.

   • Blend into a smooth paste and set aside.

3. Cooking the Base:

   • Heat oil in a pan over medium heat. Once hot, add the remaining 2 chopped garlic cloves and sauté until they start to change colour.

   • Add the finely chopped onions and cook until they turn soft and translucent.

   • Pour in the spinach puree and mix well. Add about 1/2 cup of water to adjust the consistency.

4. Simmering the Curry:

   • Cover the pan and let the mixture cook on medium heat for about 10 minutes, stirring occasionally to prevent sticking.

   • Add garam masala, turmeric powder, red chilli powder, and salt. Mix well and cook for another minute. If the spinach is too bitter, add 1/2 teaspoon of sugar.

5. Adding Paneer:

   • Reduce heat and stir in the heavy cream. Then, add the paneer cubes and let the curry simmer for 3 to 4 minutes, allowing the paneer to soak up the flavors.

   • Turn off the heat, add a squeeze of lemon juice and sprinkle kasuri methi over the curry. Mix well.

Serving Suggestions:

• Serve the Palak Paneer hot accompanied by naan, roti, or jeera rice. This dish is perfect for a comforting dinner or as part of a festive meal.

Notes:

• For a vegan version, replace paneer with extra-firm tofu and use coconut cream instead of heavy cream.

• If you prefer a bit of texture in your paneer, pan-fry the cubes until golden before adding them to the curry.

Conclusion: Palak Paneer is more than just a dish; it's a heartwarming blend of nutrition and comfort, deeply rooted in the culinary traditions of India. Its creamy texture and rich flavors make it an irresistible part of any meal, cherished by both children and adults alike.