Palak Paneer

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Ongeveer 5 min

   Tip van de kok: Blanching helps the spinach retain its bright green color and nutrients.

2. 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.

   Ongeveer 3 min

3. 3

   Heat the ghee in a large pan or pot over medium heat.

   Ongeveer 1 min

4. 4

   Add the cumin seeds and let them splutter for about 30 seconds until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the cumin seeds, as this can make them bitter.

5. 5

   Add the chopped yellow onion and sauté until it turns translucent and lightly golden, about 5-7 minutes.

   Ongeveer 7 min

6. 6

   Stir in the grated ginger, minced garlic, and chopped green chili, cooking for another minute until fragrant.

   Ongeveer 1 min

7. 7

   Add the turmeric powder, coriander powder, and salt, mixing well with the onion mixture.

   Ongeveer 1 min

   Tip van de kok: Cooking the spices briefly in oil helps to bloom their flavors.

8. 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.

   Ongeveer 7 min

   Tip van de kok: This step is crucial for developing a rich, deep flavor in the gravy.

9. 9

   Add the spinach puree to the pan and mix thoroughly with the spice mixture.

   Ongeveer 2 min

10. 10

    Stir in the water, bring the gravy to a gentle simmer, and cook for about 5 minutes, allowing the flavors to meld.

    Ongeveer 5 min

11. 11

    Gently add the paneer cubes to the simmering spinach gravy and mix them in.

    Ongeveer 1 min

12. 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.

    Ongeveer 3 min

    Tip van de kok: Do not overcook the paneer, as it can become tough.

13. 13

    Taste and adjust for salt or other seasonings if necessary.

    Ongeveer 1 min

14. 14

    Serve hot with basmati rice, naan, or roti.