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Palak Paneer is a delicious North Indian spinach curry in which spicy, creamy spinach and mild Indian fresh cheese form a perfect harmony. With its silky texture and balanced spice mixture, it is a true feast for the senses.
When I cooked this dish for the first time, I was surprised at how easy it is to prepare this restaurant-worthy specialty. The intense spinach flavor, perfectly rounded off with spices and creamy cream, makes it one of my favorite Indian dishes.
Key Ingredients
- Paneer: This mild Indian fresh cheese wonderfully absorbs the flavors and provides a protein-rich component
- Spinach: Forms the base of the curry and gives the dish its characteristic green color and creamy texture
- Garlic and ginger: These aromatic foundations of Indian cuisine give the dish depth and warmth
- Spices: The combination of cumin, garam masala, and coriander creates the typical Indian flavor profile
- Cream: Rounds off the dish and tempers the heat and intensity of the spices
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Detailed Preparation
- Preparatory Work:
- Prepare onion, garlic, and ginger. Dice cherry tomatoes. Cut paneer into cubes. Wash and blanch spinach.
- Prepare Spinach:
- Blanch spinach, cool, and puree.
- Create Aromatic Base:
- Sauté onion, garlic, and ginger. Add tomatoes and spices.
- Complete Dish:
- Add pureed spinach to the base. Fold in paneer cubes and cream. Season to taste.
I've found that this dish tastes best when I lightly fry the paneer in a little oil before adding it. This gives it a slightly crispy exterior while keeping it nicely soft inside. I also love to serve Palak Paneer with a dollop of yogurt, which adds a pleasant freshness and additional creaminess.
North Indian Tradition
Palak Paneer is a classic of North Indian cuisine, especially popular in the Punjab and Uttar Pradesh regions. The dish combines the nutrient-rich properties of spinach with the protein-rich component of homemade fresh cheese. In traditional Indian cuisine, it is often served on festive occasions but has also found its place in everyday life. The combination of creamy texture and aromatic spices makes it a balanced dish that delights both vegetarians and meat eaters.
Serving Tips
- Serve with basmati rice
- With naan bread for dipping
- With chapati or roti for authenticity
- As part of an Indian feast
Flavor Variations
- Fresh green chili for more heat
- Unpureed spinach leaves for more texture
- Kasoori methi for more intense aroma
- Lemon juice for more acidity
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Storage
- Keeps in the refrigerator for 1-2 days
- Add water or cream when reheating
- Not suitable for freezing
After several preparations of this dish, I can say that Palak Paneer is a wonderful example of how vegetarian Indian cuisine can create an extraordinary taste experience with few ingredients and the right spices. The balance between the earthy notes of spinach, the mildness of paneer, and the warmth of spices makes it a dish that delights time and again and that one longs for.
Frequently Asked Questions
- → What is paneer and where can I get it?
- Paneer is a firm, mild Indian fresh cheese that doesn't melt when cooked. You can find it in larger supermarkets, Asian food stores, or you can substitute it with halloumi.
- → Can I prepare the dish vegan?
- Yes, replace the paneer with firm tofu and the cream with coconut milk or plant-based cream. The result is just as creamy and delicious.
- → How spicy is the curry?
- You can determine that yourself! The basic version is mild, but with more chili flakes or fresh chili you can adjust the heat entirely to your taste.
- → Do I need to use fresh spinach?
- No, frozen leaf spinach works just as well. Simply thaw, squeeze out a bit and puree as described in the recipe.
- → What is the best way to serve Palak Paneer?
- Traditionally, the dish is served with basmati rice, naan bread or chapati. A dollop of yogurt also goes excellently with it.
- → Can I prepare the dish in advance?
- Absolutely! It even tastes more intense the next day. It keeps in the refrigerator for 1-2 days and can be easily reheated in a pan or microwave.