Emerald Green Palak Paneer: A Creamy Spinach and Cheese Delight

This classic Indian dish features tender cubes of paneer (Indian cheese) simmered in a vibrant, creamy spinach gravy. Infused with aromatic spices and a hint of ginger-garlic, it's a wholesome and deeply satisfying vegetarian curry that's both nutritious and incredibly flavorful. Perfect for a comforting weeknight meal or an elegant dinner party.

MOD_RECIPESEARCH_INGREDIENTS

• 500 g fresh spinach, washed and stems removed
• 200 g paneer, cut into 1-inch cubes
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1-2 green chilies, slit (adjust to taste)
• 1 large tomato, pureed or finely chopped
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/4 tsp red chili powder (optional, for extra heat)
• 1/4 cup heavy cream or cashew paste (optional, for richness)
• Salt to taste
• Water, as needed
• Fresh lemon juice, 1 tsp (optional)
• Fresh cilantro, chopped, for garnish

MOD_RECIPESEARCH_INSTRUCTIONS

1. Blanch the spinach: Bring a large pot of water to a rolling boil. Add the washed spinach and blanch for 1-2 minutes until wilted. Immediately transfer the spinach to an ice bath (bowl of ice water) to stop cooking and retain its vibrant green color. Once cooled, squeeze out excess water and blend the spinach into a smooth puree. Set aside.
2. Prepare the paneer: Heat 1 tbsp ghee or oil in a pan over medium heat. Lightly fry the paneer cubes until golden brown on all sides. Remove and set aside on a paper towel to drain excess oil. (Alternatively, you can use unfried paneer directly.)
3. Sauté aromatics: In the same pan, add the remaining 1 tbsp ghee or oil. Add cumin seeds and let them splutter. Add the finely chopped onion and sauté until translucent and light golden brown, about 5-7 minutes.
4. Add ginger-garlic and chilies: Stir in the ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears.
5. Cook the tomatoes and spices: Add the tomato puree and cook until the oil starts to separate from the mixture, about 5-7 minutes. Stir in turmeric powder, coriander powder, garam masala, and red chili powder (if using). Cook for 1-2 minutes, stirring constantly, until fragrant.
6. Combine with spinach: Pour in the spinach puree and mix well with the spice mixture. Add about 1/4 to 1/2 cup of water to adjust consistency, if needed. Bring the gravy to a gentle simmer.
7. Finish the curry: Add the fried paneer cubes and salt to taste. Simmer for 5-7 minutes, allowing the paneer to absorb the flavors. If using, stir in the heavy cream or cashew paste and cook for an additional 2 minutes. Add a squeeze of fresh lemon juice for brightness, if desired.
8. Garnish and serve: Garnish with fresh chopped cilantro. Serve hot with naan, roti, paratha, or basmati rice.

MOD_RECIPESEARCH_NUTRITION

Approximate per serving: 350-400 calories, 18-22g protein, 25-30g fat, 15-20g carbohydrates, 6-8g fiber.

MOD_RECIPESEARCH_TIPS

For an extra rich gravy, blend 1/4 cup of soaked cashews with a little water to make a smooth paste and add it along with the cream. If you prefer a smoother texture, pass the spinach puree through a fine-mesh sieve. You can substitute paneer with firm tofu for a vegan version, ensuring to press the tofu well before frying. Serve with a dollop of fresh yogurt or a sprinkle of grated ginger for an added touch.