Aromatic Indian Palak Paneer with Fenugreek

Name: Aromatic Indian Palak Paneer with Fenugreek
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Paneer; Ghee; Turmeric powder; Fresh spinach leaves; Water; Green chili; Vegetable oil; Onion; Tomatoes; Ginger-garlic paste; Cumin seeds; Coriander powder; Garam masala; Red chili powder; Salt; Fenugreek leaves; Fresh cream; Lemon juice

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

Paneer

250 g, cubed

Ghee

1 tablespoon

Turmeric powder

1/4 teaspoon

For the Spinach Purée

Fresh spinach leaves

500 g, washed

Water

1/2 cup

Green chili

1, chopped

For the Masala

Vegetable oil

2 tablespoons

Onion

1 large, finely chopped

Tomatoes

2, pureed

Ginger-garlic paste

1 tablespoon

Cumin seeds

1 teaspoon

Coriander powder

1 teaspoon

Garam masala

1/2 teaspoon

Red chili powder

1/2 teaspoon

Salt

To taste

For the Enhancement

Fenugreek leaves

2 tablespoons, dried and crushed

Fresh cream

3 tablespoons

Lemon juice

1 tablespoon

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.

Medium heat for about 10 minutes.

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.

Use medium heat.

Finish the Curry

Add spinach puree to the masala, incorporate fenugreek, cream, and lemon juice. Mix in the paneer cubes and simmer.

Simmer on low heat for 10 minutes.

Plating & Serving