Palak Paneer

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Bring a large pot of water to a rolling boil over high heat.

   Ongeveer 5 min

2. 2

   Carefully add the fresh spinach to the boiling water and blanch for 1-2 minutes, until the leaves are vibrant green and wilted.

   Ongeveer 2 min

   Tip van de kok: Blanching the spinach briefly helps to preserve its bright green color and tender texture in the final dish.

3. 3

   Immediately transfer the blanched spinach to an ice bath using a slotted spoon or tongs to stop the cooking process.

   Ongeveer 1 min

   Tip van de kok: An ice bath is crucial for maintaining the spinach's vibrant color and preventing it from turning dull.

4. 4

   Drain the cooled spinach thoroughly and squeeze out any excess water using your hands or a clean kitchen towel.

   Ongeveer 2 min

   Tip van de kok: Removing as much water as possible prevents the spinach purée from becoming too watery and diluting the flavors.

5. 5

   Transfer the squeezed spinach to a food processor or blender and blend until a smooth purée forms, adding a tablespoon or two of water if needed to achieve a creamy consistency.

   Ongeveer 3 min

   Tip van de kok: Ensure the purée is completely smooth for the best texture in the final gravy.

6. 6

   Heat the ghee in a large pan or kadai over medium heat until shimmering.

   Ongeveer 1 min

   Tip van de kok: Ghee adds a rich, nutty flavor that is characteristic of Indian cuisine. Butter can be used as a substitute if ghee is unavailable.

7. 7

   Add the paneer cubes to the hot ghee and fry, turning occasionally, until they are lightly golden brown on all sides, about 3-5 minutes.

   Ongeveer 5 min

   Tip van de kok: Frying the paneer adds a delicious crust and prevents it from crumbling in the gravy. Be careful not to overcook, as it can become tough.

8. 8

   Remove the fried paneer from the pan with a slotted spoon and set aside on a plate lined with paper towels.

   Ongeveer 1 min

9. 9

   In the same pan, add the chopped yellow onion and sauté over medium heat for 5-7 minutes, stirring occasionally, until it becomes translucent and softened.

   Ongeveer 7 min

   Tip van de kok: Properly caramelizing the onions forms the flavor base for the curry, so don't rush this step.

10. 10

    Stir in the ginger garlic paste and chopped green chili, cooking for an additional minute until fragrant.

    Ongeveer 1 min

    Tip van de kok: Cook until the raw smell of ginger and garlic disappears, but be careful not to burn them.

11. 11

    Add the turmeric powder, coriander powder, and cumin powder to the pan. Sauté for 30 seconds, stirring constantly to toast the spices and prevent them from burning.

    Ongeveer 1 min

    Tip van de kok: Toasting the dry spices enhances their aroma and deepens their flavor profile.

12. 12

    Pour in the puréed tomato and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate from the sides of the pan.

    Ongeveer 7 min

    Tip van de kok: This indicates that the tomato has cooked down sufficiently and its acidity has mellowed.

13. 13

    Stir in the spinach purée and 1/4 cup of water. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld together.

    Ongeveer 5 min

    Tip van de kok: Simmering helps to combine all the flavors and ensures the spinach is fully incorporated into the sauce.

14. 14

    Add the fried paneer cubes, garam masala, and salt to the pan. Gently mix to combine, ensuring the paneer is coated in the spinach gravy.

    Ongeveer 1 min

15. 15

    Stir in the heavy cream and cook for another 2-3 minutes, just until the gravy is heated through and slightly thickened. Do not allow the mixture to boil after adding the cream, as it can curdle.

    Ongeveer 3 min

    Tip van de kok: The cream adds richness and a silky texture to the Palak Paneer. For a lighter version, you can substitute with cashew cream or coconut milk.

16. 16

    Taste and adjust seasoning if necessary.

    Ongeveer 1 min

17. 17

    Serve the hot Palak Paneer immediately.