Sure, here is a recipe for Palak Paneer in North Indian style, along with an image.
## Palak Paneer (Spinach and Indian Cottage Cheese)
Palak Paneer is a popular North Indian dish made with puréed spinach, succulent cubes of paneer (Indian cottage cheese), and a flavorful tomato-onion gravy. It’s a nutritious and delicious vegetarian option, often served with roti, naan, or rice.
**Yields:** 4 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes
**Ingredients:**
**For the Spinach Puree:**
* 2 bunches fresh spinach (approximately 500g), washed thoroughly
* 1-2 green chilies (adjust to your spice preference)
* 1 inch ginger, roughly chopped
* 2-3 cloves garlic, roughly chopped
**For the Paneer:**
* 250g paneer, cut into 1-inch cubes
* 1 tablespoon oil or ghee (for shallow frying, optional)
**For the Gravy:**
* 2 tablespoons ghee or oil
* 1 teaspoon cumin seeds
* 1 large onion, finely chopped
* 2 medium tomatoes, finely chopped or pureed
* 1 teaspoon turmeric powder
* 1 teaspoon red chili powder (adjust to your spice preference)
* 1 teaspoon coriander powder
* ½ teaspoon garam masala
* ¼ teaspoon asafoetida (hing) – optional, but adds a nice flavor
* Salt to taste
* ½ cup water (or more, as needed for consistency)
* 2-3 tablespoons fresh cream or cashew paste (for richness, optional)
* 1 teaspoon dried fenugreek leaves (kasuri methi), crushed (optional, but highly recommended for authentic flavor)
**Instructions:**
**1. Prepare the Spinach Puree:**
* Blanch the spinach: Bring a pot of water to a rolling boil. Add the washed spinach leaves and green chilies. Cook for 2-3 minutes, just until the leaves wilt and turn bright green.
* Immediately drain the spinach and shock it in ice-cold water. This helps retain the vibrant green color.
* Drain the spinach thoroughly.
* In a blender or food processor, combine the blanched spinach, ginger, garlic, and green chilies. Add a tablespoon or two of water if needed to help it blend smoothly into a fine puree. Set aside.
**2. Prepare the Paneer (Optional):**
* If you prefer slightly golden paneer, heat 1 tablespoon of oil or ghee in a non-stick pan over medium heat.
* Add the paneer cubes and shallow fry them on all sides until they are light golden brown. Remove and set aside. You can also soak them in warm water for 10 minutes to make them softer before adding to the gravy.
**3. Make the Gravy:**
* Heat ghee or oil in a heavy-bottomed pan or pot over medium heat.
* Add cumin seeds and let them splutter.
* Add the finely chopped onion and sauté until they turn translucent and light golden brown.
* Add the chopped or pureed tomatoes. Cook until the tomatoes soften and the oil starts to separate from the masala (this indicates the tomatoes are well-cooked).
* Add the turmeric powder, red chili powder, coriander powder, and asafoetida (if using). Stir well and cook for about a minute until the spices are fragrant.
* Pour in the spinach puree. Mix everything together and cook for 5-7 minutes, stirring occasionally, until the raw smell of spinach disappears.
* Add salt to taste.
* Pour in ½ cup of water (or more, depending on your desired gravy consistency). Bring to a simmer.
* Add the garam masala and crushed kasuri methi (if using). Stir well.
* If using, stir in the fresh cream or cashew paste for a richer texture. Mix until well combined.
**4. Add the Paneer:**
* Gently add the paneer cubes to the simmering gravy.
* Cook for another 3-5 minutes on low heat, allowing the paneer to absorb the flavors of the gravy. Do not overcook, as paneer can become tough.
**5. Serve:**
* Garnish with a swirl of fresh cream and a sprinkle of chopped fresh cilantro (coriander leaves), if desired.
* Serve hot with roti, naan, paratha, or steamed basmati rice.
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Here is an image of Palak Paneer: