DinnerMain Course

Palak Paneer

Name: Palak Paneer
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 racions
Cuisine: indian
Ingredients: 250 g paneer cut into 1-inch cubes; 500 g fresh spinach rinsed; 1 u yellow onion finely chopped; 1 cs ginger grated; 3 gra garlic minced; 1 u green chili deseeded and chopped; 1 u tomato pureed; 2 cs ghee; 1 ct cumin seeds; 0,5 ct turmeric powder; 1 ct coriander powder; 0,5 ct garam masala; 0,75 ct salt; 2 cs heavy cream (opcional); 0,25 tassa water

A classic Indian dish featuring tender spinach (palak) and firm Indian cheese (paneer) cooked in a flavorful, spiced gravy. This vegetarian main course is rich, creamy, and deeply satisfying, perfect served with rice or naan.

Una recepta original de Forkin

Temps total: 1 h
Racions: 4
Dificultat: Mitjana
Per ració: 317 kcal

VegetarianaSense gluten

Informació sobre al·lèrgens: pot contenir llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

250 gpaneer, cut into 1-inch cubes
500 gfresh spinach, rinsed
1 uyellow onion, finely chopped
1 csginger, grated
3 gragarlic, minced
1 ugreen chili, deseeded and chopped
1 utomato, pureed
2 csghee
1 ctcumin seeds
0,5 ctturmeric powder
1 ctcoriander powder
0,5 ctgaram masala
0,75 ctsalt
2 csheavy cream(opcional)
0,25 tassawater

Estris

pot · large pan · food processor · blender · knife · cutting board

Elaboració

Pas a pas

1
Blanch the fresh spinach by immersing it in boiling water for 1-2 minutes, then immediately transfer it to an ice bath to stop cooking and preserve its vibrant color.
Uns 5 min
Nota de cuina: Blanching helps the spinach retain its bright green color and nutrients.
2
Drain the blanched spinach well and blend it into a smooth puree using a food processor or blender, adding a splash of water if needed.
Uns 3 min
3
Heat the ghee in a large pan or pot over medium heat.
Uns 1 min
4
Add the cumin seeds and let them splutter for about 30 seconds until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the cumin seeds, as this can make them bitter.
5
Add the chopped yellow onion and sauté until it turns translucent and lightly golden, about 5-7 minutes.
Uns 7 min
6
Stir in the grated ginger, minced garlic, and chopped green chili, cooking for another minute until fragrant.
Uns 1 min
7
Add the turmeric powder, coriander powder, and salt, mixing well with the onion mixture.
Uns 1 min
Nota de cuina: Cooking the spices briefly in oil helps to bloom their flavors.
8
Pour in the tomato puree and cook, stirring occasionally, until the mixture thickens and the oil starts to separate from the sides, about 5-7 minutes.
Uns 7 min
Nota de cuina: This step is crucial for developing a rich, deep flavor in the gravy.
9
Add the spinach puree to the pan and mix thoroughly with the spice mixture.
Uns 2 min
10
Stir in the water, bring the gravy to a gentle simmer, and cook for about 5 minutes, allowing the flavors to meld.
Uns 5 min
11
Gently add the paneer cubes to the simmering spinach gravy and mix them in.
Uns 1 min
12
Stir in the garam masala and the heavy cream (if using), then cook for another 2-3 minutes until the paneer is heated through and the gravy is creamy.
Uns 3 min
Nota de cuina: Do not overcook the paneer, as it can become tough.
13
Taste and adjust for salt or other seasonings if necessary.
Uns 1 min
14
Serve hot with basmati rice, naan, or roti.

Per ració

Nutrició

71%Puntuació

Calories: 317,2kcal
Proteïnes: 16,3g
Hidrats de carboni: 12,6g
Greixos: 23,8g
Fibra: 4,4g
Sucre: 3,6g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover palak paneer in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of water if needed to adjust consistency.