Palak Paneer Recipe**

Certainly! Here's a classic Indian recipe for **Palak Paneer**, a popular North Indian dish featuring tender cubes of paneer (Indian cottage cheese) simmered in a spiced spinach gravy. This nutritious and flavorful dish pairs excellently with naan, roti, or steamed basmati rice.

Palak Paneer Recipe

*Savor this delectable combination of spinach and paneer, enriched with aromatic spices—a staple in Indian households and restaurants alike.*

## **Ingredients**

- 500 grams fresh spinach leaves (palak)

- 200 grams paneer, cut into cubes

- 2 tablespoons ghee or oil

- 1 teaspoon cumin seeds

- 1 large onion, finely chopped

- 2 tomatoes, finely chopped

- 2 green chilies, slit

- 1 tablespoon ginger-garlic paste

- 1 teaspoon garam masala

- 1 teaspoon coriander powder

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (adjust to taste)

- Salt, to taste

- 2 tablespoons fresh cream (optional)

- Juice of half a lemon

## **Instructions**

1. **Blanch the Spinach:**

   - Rinse the spinach leaves thoroughly under running water.

   - Boil water in a large pot, add the spinach leaves, and blanch for 2-3 minutes until wilted.

   - Transfer the blanched spinach to a bowl of ice water to retain its green color.

   - Drain and blend the spinach into a smooth puree using a blender or food processor.

2. **Prepare the Paneer:**

   - Optional: Lightly fry the paneer cubes in a teaspoon of ghee or oil until golden on all sides. This adds a rich flavor but can be skipped for a lighter version.

   - Soak the fried paneer cubes in warm water to keep them soft.

3. **Cook the Masala:**

   - Heat ghee or oil in a pan over medium heat.

   - Add cumin seeds and let them splutter.

   - Add finely chopped onions and sauté until golden brown.

   - Add ginger-garlic paste and sauté until the raw aroma disappears.

   - Add chopped tomatoes and green chilies; cook until the tomatoes turn soft and the oil separates from the masala.

4. **Add Spices:**

   - Stir in turmeric powder, coriander powder, red chili powder, and salt. Cook for 1-2 minutes.

5. **Combine Spinach Puree:**

   - Add the spinach puree to the masala mixture; mix well.

   - Cook for 5-7 minutes on medium heat, stirring occasionally.

6. **Add Paneer:**

   - Drain the paneer cubes from the warm water and add them to the spinach gravy.

   - Gently mix to coat the paneer with the gravy.

   - Sprinkle garam masala over the top.

   - Optional: Stir in fresh cream for a richer flavor.

7. **Simmer and Finish:**

   - Cover and let the curry simmer for 3-4 minutes to allow the flavors to meld.

   - Squeeze lemon juice over the curry before serving to enhance the flavors.

8. **Serve:**

   - Serve hot with naan, roti, or steamed basmati rice.

Enjoy this classic **Palak Paneer**, a harmonious blend of spinach and paneer enriched with aromatic spices—a true delight for the senses.