Palak Paneer
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.
Originální recept od Forkin
- Celkový čas
- 1 h
- Počet porcí
- 4
- Obtížnost
- Střední
- Na porci
- 317 kcal
Informace o alergenech: může obsahovat mléko. Pokud máte alergii, vždy zkontrolujte obaly surovin.
Příprava surovin
Suroviny
- 250 gpaneer, cut into 1-inch cubes
- 500 gfresh spinach, rinsed
- 1 ksyellow onion, finely chopped
- 1 lžíceginger, grated
- 3 stroužekgarlic, minced
- 1 ksgreen chili, deseeded and chopped
- 1 kstomato, pureed
- 2 lžíceghee
- 1 lžičkacumin seeds
- 0,5 lžičkaturmeric powder
- 1 lžičkacoriander powder
- 0,5 lžičkagaram masala
- 0,75 lžičkasalt
- 2 lžíceheavy cream(volitelné)
- 0,25 hrnekwater
Vybavení
pot · large pan · food processor · blender · knife · cutting board
Postup
Krok za krokem
- 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.
Přibližně 5 min
Poznámka kuchaře: 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.
Přibližně 3 min
- 3
Heat the ghee in a large pan or pot over medium heat.
Přibližně 1 min
- 4
Add the cumin seeds and let them splutter for about 30 seconds until fragrant.
Přibližně 1 min
Poznámka kuchaře: 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.
Přibližně 7 min
- 6
Stir in the grated ginger, minced garlic, and chopped green chili, cooking for another minute until fragrant.
Přibližně 1 min
- 7
Add the turmeric powder, coriander powder, and salt, mixing well with the onion mixture.
Přibližně 1 min
Poznámka kuchaře: 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.
Přibližně 7 min
Poznámka kuchaře: 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.
Přibližně 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.
Přibližně 5 min
- 11
Gently add the paneer cubes to the simmering spinach gravy and mix them in.
Přibližně 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.
Přibližně 3 min
Poznámka kuchaře: Do not overcook the paneer, as it can become tough.
- 13
Taste and adjust for salt or other seasonings if necessary.
Přibližně 1 min
- 14
Serve hot with basmati rice, naan, or roti.
Na porci
Výživové hodnoty
- Kalorie
- 317,2kcal
- Bílkoviny
- 16,3g
- Sacharidy
- 12,6g
- Tuky
- 23,8g
- Vláknina
- 4,4g
- Cukry
- 3,6g
Odhad podle množství surovin v receptu. Hodnoty se mohou lišit podle značek a náhrad.
Uchovejte správně
Store leftover palak paneer in an airtight container in the refrigerator.
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.