- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 295 kcal
Quick summary
“Palak paneer is an Indian vegetarian preparation that combines fresh spinach puree with cubes of paneer cheese, grated ginger, cumin, and garam masala. The quick blanching of the leaves for two minutes preserves the chlorophyll pigments, generating a green cream with an earthy and fresh flavor. The aromatic base is firmed in oil with cumin seeds, garlic, and sautéed onion, supporting the leaf puree. With the soft texture of the cheese welcoming the seasonings, it is a balanced meal for four servings.”
What you need to know
- Blanch the spinach for 2 minutes and cool quickly to retain the bright green color before blending in the blender.
- Brown the cumin seeds in hot oil until they sizzle to release the aromatic compounds into the fat.
- Cook the cubed paneer cheese in the puree for only 5 minutes to soften without breaking the pieces.
Ingredients
Main
- 500g fresh spinach
- 250g of paneer cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 piece of ginger (2cm) grated
- 2 tablespoons oil
- 1 teaspoon of cumin
- Salt to taste
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garam masala
Instructions
Principal
- In a pot, boil water and cook the spinach for approximately 2 minutes. Escorra e reserve.
- In the blender, beat the cooked spinach, ginger and a little water until you get a smooth puree.
- In a skillet, heat the oil and add the cumin until it begins to splutter.
- Add the chopped onion and garlic. Sauté until the onion is golden.
- Incorporate the spinach puree into the skillet and cook for 5 minutes over low heat.
- Cut the paneer cheese into cubes and add to the spinach mixture.
- Season with salt, black pepper, and the garam masala. Cook for 5 more minutes.
- Serve hot, accompanied by rice or naan bread.
Chef's tips
- Drain the spinach after cooking and use cold water to blend in the blender, avoiding oxidation.
- Dry the paneer cheese cubes with paper towels before adding them to the pan so they don't release liquid into the cream.
- Add the garam masala in the final minutes of cooking to preserve the volatile aromas of the warming spices.
Variations
- Golden paneer: sear the cheese cubes lightly in a greased skillet before incorporating into the spinach puree.
- Palak with cream: finish with two tablespoons of fresh heavy cream over the dish to soften the leaves.
- Vegan version: replace the paneer cheese with grilled firm tofu cubes seasoned with olive oil and salt.
Substitutions
- Paneer cheese can be replaced by firm Minas Padrão cheese, desalted coalho cheese, or pressed fresh ricotta.
- Fresh spinach can be swapped for very young collard green leaves without the thick stems.
- The garam masala can be replaced by a homemade combination of ground cinnamon, cloves, nutmeg, and cumin.
How to store
Armazene em recipiente hermético na geladeira por até 3 dias. Reaqueça em fogo baixo em panela pequena, mexendo com cuidado para não esmagar os cubos de queijo durante o aquecimento.
Can it be frozen?
Do not freeze with the cheese, as the paneer acquires a rubbery consistency. The seasoned spinach puree can be frozen separately for up to 60 days at minus 18°C.
What to serve with
Serve hot with grilled naan bread or whole wheat chapati bread. Complete with jeera rice flavored with cumin and red onion slices seasoned with salt and drops of lemon juice.
Frequently asked questions
Can I use frozen spinach instead of fresh spinach?
Yes, frozen spinach can be used. Thaw it beforehand, drain the excess water very well with your hands, and process with the ginger until you get a smooth puree.
Why did spinach puree darken during cooking?
Browning occurs due to the breakdown of chlorophyll due to prolonged cooking over high heat. Cook the leaves for no more than 2 minutes and keep the purée in the pan only for the indicated 5 to 10 minutes.
What is paneer cheese and can I make it at home?
Paneer is an Indian fresh unsalted cheese made with milk curdled by lemon juice or vinegar and pressed. It can be made at home by boiling whole milk with lemon and draining the curd in a clean cloth for 1 hour.
Is palak paneer a spicy dish?
It is not a predominantly spicy dish. The palate heat comes from the ginger and the aromatic notes of garam masala and black pepper, maintaining a mild and earthy profile.
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