Follow This Simple Indian Palak Paneer Recipe – It Will Leave You Wanting More
Have you ever tried Palak Paneer before? If not, I am here to tell you that you have been missing out on quite the flavor explosion. Don’t worry though. Today I am going to introduce to you the best Palak Paneer recipe. If you follow this Palak recipe step by step, I can guarantee whoever you’re feeding it to, whether it be yourself, family, or even friends, they will all be asking you just how to cook Palak Paneer for themselves. We have a lot of things to learn today, so let’s get started on the best Palak Paneer recipe you will ever try.
Before diving into food that is culture other than my own, I like to learn a little bit about the history behind the specific dish. In this case, we are going to talk a little bit about the history behind this easy Palak Paneer recipe. Palak Paneer is a type of vegetarian curry that originates from north India. In Indian, palak means spinach. Paneer is a type of freshly pressed cheese that has a more chewy texture to it and does not melt like other cheeses. The texture is more similar to that of tofu. So, when we put palak and paneer together we get a fresh cheese and spinach vegetarian curry. It is quite delicious in my opinion. You may be wondering, “Is Palak Paneer healthy?”. The answer is simple. Yes, this is a healthy Palak Paneer recipe through and through. Let’s get into this veg recipe of India Palak Paneer.
How to Make Palak Paneer at Home
- 3 cups fresh spinach
- 1 cup diced tomato
- 5 cloves garlic
- 1 tbsp freshly grated ginger
- 1 green chili (or more if you want this to be a spicy palak paneer recipe)
- 1 tbsp oil of choice
- 1 large onion
- ½ cup water (more as needed)
- 1 tsp garam masala
- ¼ tsp turmeric
- Salt to taste
- 3 tbsp heavy cream (I use soy-based)
- 2 cups cubed paneer
- ½ tbsp kasuri methi
- 1 lemon freshly squeezed
Now that we have all of our ingredients placed before us, let’s walk through this simple Palak Paneer recipe one step at a time.
Blanch Your Spinach
The first step to complete this recipe is to blanch your spinach. Add your three cups of spinach to a pot of boiling water that has been slightly salted. Allow your spinach to sit in this pot for anywhere from 2 to 3 minutes. After this time, remove your spinach leaves and place them in a bowl of ice water. Why place them in ice water? This step will help ensure that the beautiful green color of the spinach leaves will remain intact.
After blanching and cooling your spinach leaves, it’s time to add some ingredients to your blender. Take your blanched spinach, diced tomatoes, 3 of your 5 cloves of garlic, ginger, and green chili, and add them all into your blender. Blend until all of these ingredients have reached puree consistency. Feel free to dip your finger in and have a taste. My mouth is watering just thinking about it.
Pull Out Your Pan
Now that our puree mix is sitting off to the side, it’s time to heat up our pan. I have been absolutely loving my cast iron pan as of late, but any pan will do. Heat up your oil of choice and then add in your chopped onion and your other two cloves of garlic, this time minced. Allow these two to cook up in your pan until your garlic is golden and your onion is translucent. Once you have reached this point, add in your puree and water. Cover your pan and allow this mixture of fragrant goodness to cook for around 10 minutes. Make sure to stir this mixture every so often to prevent any sticking or burning to the bottom of the pan.
Spice It Up
After 10 minutes have passed by, add the remainder of your spices into this mixture. This is the point where your kitchen begins to smell amazing and everyone in your home begins to question what you are making. Tell them it’s a surprise and continue on following this recipe.
After allowing these spices to heat up it is finally time to add in your heavy cream, paneer, lemon juice, and Kasuri Methi. Allow everything to cook in the pan for 3 to 4 more minutes until everything has formed a happy marriage within the pan. And there you have it, this recipe for Palak Paneer is foolproof but will leave your guests thinking you are a master in the kitchen. Let’s talk about some ways we can serve this goodness up.
Serve It Up!
Well, there you have it. We have finally come to the point of serving our dish on a plate. This means you have successfully made it to the end of this amazing recipe. I am so proud of you for stepping out of your comfort zone and creating this delicious vegetarian dish. So, how would you like to serve this amazing meal? Some enjoy eating their Palak Paneer on its own. If this is the case, add a generous serving into a cute bowl for aesthetic purposes only. I personally love eating my Palak Paneer with some basmati rice. If this is what you want to do, ensure to cook up your rice on the side as you have your Palak Paneer cooking. There’s nothing worse than waiting on your rice to cook whilst starving staring at an almost ready meal. The last suggestion I have for you is to pair your Palak Paneer with some authentic roti. Trust me when I say this combination is a true match made in heaven. I just want to thank you for joining me on this exciting journey today. I sometimes find myself in a rut in the kitchen. Cooking the same meals over and over again because the repetition becomes easy. Palak Paneer is a dish I turn to when I am trying to get myself out of this rut. Thus far it has yet to fail. So if you’re finding yourself in a rut, cooking up this homemade Palak Paneer is the remedy for you. Don’t be scared. It’s hard to go wrong when all of the ingredients you are working with are absolutely delicious. Good luck, and enjoy every last bite of this amazing recipe.
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