Are you ready to elevate your culinary skills and impress your family with a dish that’s both delicious and nutritious? Look no further than this Homemade Healthy Palak Paneer! Bursting with the vibrant flavors of fresh spinach and creamy paneer, this Indian classic is not just a feast for the taste buds but also a powerhouse of nutrients. In just 30 minutes, you can whip up a restaurant-quality meal that will leave everyone asking for seconds. Dive into this recipe and discover the secrets to making the perfect palak paneer that’s sure to become a staple in your kitchen!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 2 servings
Ingredients
- 2 cups spinach, fresh
- 1 cup paneer, cubed
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tsp ginger-garlic paste
- 1/2 tsp cumin seeds
- 1/2 tsp garam masala
- Salt to taste
- 1 tbsp oil
Instructions
- Wash the spinach leaves thoroughly under running water to remove any dirt or impurities. Blanch the spinach by boiling water in a pot and immersing the leaves for 2-3 minutes until they turn bright green.
- Immediately transfer the blanched spinach to an ice bath to stop the cooking process and retain the vibrant green color. Once cooled, drain the spinach and blend into a smooth, silky puree using a blender. Set aside.
- Heat oil in a non-stick pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until they become fragrant and start to crackle.
- Add finely chopped onions and sauté until they turn translucent and light golden brown, approximately 3-4 minutes.
- Stir in ginger-garlic paste and cook for another minute until the raw smell disappears and the mixture becomes aromatic.
- Pour in the tomato puree and cook until the oil starts to separate from the masala, which takes about 5-6 minutes. This indicates that the tomatoes are well-cooked.
- Add the spinach puree to the pan, mixing it well with the tomato-onion base. Season with salt and garam masala, stirring to combine all ingredients thoroughly.
- Gently add the paneer cubes to the spinach mixture, ensuring they are coated evenly. Cook for 2-3 minutes on low heat to allow the paneer to absorb the flavors.
- Adjust seasoning if needed, and cook for an additional 2 minutes until the spinach gravy reaches a desired consistency - not too thick, not too runny.
- Remove from heat and serve hot with steamed rice, roti, or naan bread. Garnish with a dollop of fresh cream or a sprinkle of fresh coriander leaves if desired.
Tips
- Choose Fresh Spinach: Always opt for fresh spinach to get the best flavor and vibrant color. Avoid wilted or yellowing leaves for the best results.
- Blanching for Bright Color: Blanching the spinach not only retains its bright green color but also helps in maintaining its nutrients. Don’t skip the ice bath!
- Customize the Spice Level: Adjust the amount of garam masala and salt according to your taste. For a spicier kick, consider adding green chilies or red chili powder.
- Paneer Preparation: If you prefer a firmer texture, lightly fry the paneer cubes in a bit of oil before adding them to the spinach mixture.
- Serving Suggestions: Palak paneer pairs beautifully with steamed basmati rice, roti, or naan. For an extra touch, garnish with a swirl of cream or fresh coriander leaves.
- Make Ahead: You can prepare the spinach puree and tomato-onion base ahead of time. Just combine everything and cook when you’re ready to serve!
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to maintain the creamy texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 18g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 40mg
