Palak Paneer
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The Tale of Palak Paneer
Story updated
Paneer has been made on the subcontinent for centuries, likely popularized through Persian and Central Asian influence, while spinach curries are a long-standing North Indian tradition. Palak paneer as a named dish emerged as this everyday combination of greens and fresh cheese became formalized for restaurant menus in the 20th century.
Ingredients
Scale:· 4 servings
- 1 lb spinach, blanched
- 250g paneer, cubed
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 green chili
- 1 tsp cumin seeds
- 1/2 tsp garam masala
- 2 tbsp cream
- 2 tbsp ghee or oil
- Salt, to taste
Instructions
- 1Blend the blanched spinach with green chili into a smooth puree.
- 2Heat ghee, sizzle cumin seeds, then sauté onion until golden.
- 3Add ginger-garlic paste and tomatoes, cooking until soft and the oil separates.
- 4Stir in the spinach puree and garam masala, and simmer 10 minutes.
- 5Lightly fry paneer cubes until golden, then add to the spinach along with cream.
- 6Simmer 5 more minutes, season with salt, and serve with roti.
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