Palak paneer with spices
4 servings
40 minutes
Palak paneer with spices is a classic dish of Indian cuisine that celebrates the richness of spices and the tenderness of creamy paneer cheese. Its roots trace back to northern India, where spinach is used as a base for a rich and aromatic sauce. The delicate paneer absorbs the spices, while cream gives the dish a velvety texture. The vibrant green of spinach combined with the warm aroma of garam masala makes palak paneer not only delicious but also aesthetically pleasing. It pairs perfectly with hot flatbreads or fragrant basmati rice. This dish is nutritious, packed with vitamins, and ideal for a cozy dinner. Each spoonful is a journey into the world of rich and diverse Indian flavors.
1
Steam the spinach for 5 minutes until the leaves are soft. Blend the leaves until smooth. Set aside and wash the blender.
- Spinach: 200 g
2
Blend ginger and chili with cold water. Add coriander, paprika, cumin, and turmeric. Whisk until smooth.
- Fresh ginger: 1 teaspoon
- Chili pepper: 1 piece
- Water: 3 tablespoons
- Ground coriander: 1 teaspoon
- Paprika: 0.5 teaspoon
- Ground cumin: 0.5 teaspoon
- Turmeric: 0.5 teaspoon
3
Heat ghee in a pot over medium heat. Add the spice paste to the hot oil and sauté for 2–3 minutes until it starts sticking to the bottom and a distinct aroma appears. Carefully add the spinach puree and mix with the spices. Cook on high heat for 3–4 minutes.
- Ghee (clarified butter): 1 tablespoon
- Spinach: 200 g
4
Cut the cheese into cubes about 1 cm (or break it into pieces by hand).
5
Add cream, cheese cubes, garam masala, and salt. Cook for another 5 minutes and serve hot with rice or hot bread.
- Cream: 100 ml
- Paneer: 250 g
- Garam masala: 0.5 teaspoon
- Salt: 1 teaspoon
