Palak paneer is one of the globally recognized Indian cuisines. The exotic Indian curry originated from Northern India, Punjab, and was adopted by Pakistan. The fertile land from northern India supports the growth of the earthy vegetables necessary to make the vegetarian delicacy mainly because of the five rivers, Ravi, Beas, Chenab, Jhelum, and Sutlej, that flow through Punjab. Given that vast Indians are vegetarian, the country innovated a unique technique of substituting meat, and palak paneer is the perfect one.
Palak paneer curry is made with spinach and Indian cottage cheese. Blanched and pureed spinach is cooked with spices, and paneer is simmered on low heat. To reduce the bitterness of the spinach leaves, the cream is added, which also adds to the richness of the curry. Yogurt or milk can also be used in place of cream.
- 31/2 bunches of spinach (Blanched and pureed spinach)
- 3-4 spoons of olive oil
- 11/4 spoon of ground cumin
- Two nicely diced onions
- 3-4 chilies (green)
- 1 spoon of fresh ginger and garlic, crushed
- 275g paneer (small cubes and fried)
- Two tomatoes finely cut
- One tablespoon coriander powder
- One spoon of cream for taste
- One spoon masala powder
- Red pepper flakes (for taste)
- 1 Tablespoon salt
- Using a skillet, heat two tablespoons of olive oil on medium heat, and add diced onion until they become tender for about 5 minutes.
- Add garlic, cumin, cream, masala, red pepper flakes, curry powder, and salt. Let them cook for 1 minute but stir until scented.
- Using water, mix tomatoes, ginger, spinach into the diced onion mixture and simmer for about 20 minutes. Then let them cool for 5 minutes to remove the heat.
- Using a blender, blend the spinach mixture until they become smooth.
- Heat 1 tablespoon of olive oil using medium heat.
- Cook paneer for about 5 minutes until it turns light brown.
- Stir spinach mixture into the skillet with paneer.
- Cook for about 3-5 minutes, but ensure it's heated through.
Palak paneer recipes may differ slightly from one individual to another, particularly on flavors, but the main ingredients, pureed spinach, cheese, or cream, remain the same.