Punjabi dish that combines spinach with paneer, the traditional Indian fresh cheese, being one of the most widespread vegetarian dishes in North Indian cuisine.
Indian
Palak Paneer
Creamy Indian spinach palak paneer with paneer cheese, traditional vegetarian recipe.
- Indian
- Main course
- Light
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 16 g
- Carbohydrates 14 g
- Fat 25 g
Story behind the dish
Preparation
Palak Paneer is an Indian preparation with easy difficulty. Reserve about 45 minutes in total (20 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of fresh spinach.
- Have ready: 250 g of diced paneer (Indian cheese).
- Have ready: 1 onion.
- Have ready: 2 tomatoes.
- Have ready: 2 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Blanch the spinach for 2 minutes in boiling water.
Blanch the spinach for 2 minutes in boiling water, cool in ice water and puree until fine. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil. Watch the exact point indicated; An extra minute can alter the result. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.Watch the exact point indicated; An extra minute can alter the result.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Lightly brown the paneer cubes in a frying pan with a little oil
Lightly brown the paneer cubes in a frying pan with a little oil, set aside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Sauté the chopped onion until golden
Sauté the chopped onion until golden, add garlic, ginger and cumin. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Add the chopped tomato and cook until it dissolves.
Add the chopped tomato and cook until dissolved. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the spinach puree
Add the spinach puree, salt and garam masala, cook for 8-10 minutes over medium heat. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Add the paneer and cream
Add the paneer and cream, cook for 5 more minutes and serve hot. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The thermal shock (ice water) after blanching maintains the intense green color of the spinach.
- Browning the paneer before adding it prevents it from falling apart in the sauce.
Variations
- Palak paneer without cream (lighter)
- Version with tofu instead of paneer
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