Aromatic Indian Palak Paneer with Fenugreek
A creamy spinach curry with Indian cottage cheese.
This flavorful dish combines fresh spinach, paneer, and aromatic spices, enhanced with fenugreek for a traditional touch. Ideal for any meal that calls for rich, comforting flavors.
- 1 h 15 min
- 4
- Intermediate
Ingredients
For the Paneer
For the Spinach Purée
For the Masala
For the Enhancement
Preparation
Marinating the Paneer
Mix and marinate paneer
In a bowl, mix paneer cubes with ghee and turmeric powder.
Let it rest
Let it marinate for 15 minutes.
Set aside
Set aside for later use.
Preparing the Spinach Purée
Blanch spinach
Blanch the spinach leaves in boiling water for 2 minutes.
Ice bath
Transfer them immediately to an ice bath to retain color.
Quick ice bath ensures spinach retains its vivid green color.
Blend to paste
Blend with green chili to a fine paste.
Add a pinch of sugar during blending if the spinach tastes too earthy.
Cooking Process
Sauté the Paneer
In a pan, lightly fry marinated paneer until golden. Set aside on a paper towel.
Prepare the Masala
Heat oil in a pan, add cumin seeds until they splutter, then sauté onions till golden brown. Add tomatoes and cook until the oil separates.
Finish the Curry
Add spinach puree to the masala, incorporate fenugreek, cream, and lemon juice. Mix in the paneer cubes and simmer.
Plating & Serving
Aromatic Indian Palak Paneer with Fenugreek
Aromatic Indian Palak Paneer with Fenugreek
Serve and Garnish
Serve hot with a dollop of cream on top and accompany with naan or basmati rice for a complete meal.