Palak Paneer is a classic North Indian dish that features soft cubes of paneer (Indian cottage cheese) cooked in a flavorful spinach gravy. This dish is a favorite for its rich and creamy texture, combined with the earthy taste of spinach and the mild, milky flavor of paneer. Palak Paneer is not only delicious but also packed with nutrients, making it a wholesome and comforting meal. It is often served with naan, roti, or rice and is a staple in many Indian households and restaurants.

Ingredients:

• 200g paneer, cut into cubes
• 250g fresh spinach leaves (palak), washed and chopped
• 1 medium onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2 green chilies, chopped (optional, adjust to taste)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red chili powder (optional, adjust to taste)
• 2 tablespoons oil or ghee
• 2 tablespoons fresh cream or 1/4 cup yogurt (optional)
• Salt to taste
• Water as needed

Instructions:

1. Blanch the Spinach:

   • Bring a pot of water to a boil and add the chopped spinach leaves. Blanch them for 2-3 minutes until they wilt. Drain the spinach and immediately transfer it to a bowl of cold water to preserve the green color.
   • Drain again and blend the spinach into a smooth puree. Set aside.

2. Cook the Paneer:

   • In a pan, heat 1 tablespoon of oil or ghee over medium heat. Add the paneer cubes and lightly fry them until golden on all sides. Remove and set aside. (This step is optional, as you can also use paneer without frying for a softer texture.)

3. Prepare the Gravy:

   • In the same pan, add the remaining oil or ghee and heat over medium heat. Add the cumin seeds and let them sizzle.
   • Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and green chilies, and cook for 1-2 minutes until fragrant.
   • Stir in the ground cumin, ground coriander, turmeric powder, and red chili powder (if using). Cook for another minute.
   • Add the tomato puree and cook until the oil separates from the mixture, about 5-7 minutes.

4. Combine Spinach and Paneer:

   • Add the spinach puree to the pan, mixing well with the onion-tomato mixture. Add a little water if the gravy is too thick, and bring it to a simmer.
   • Stir in the garam masala and salt to taste. Simmer for 5 minutes to allow the flavors to meld together.
   • Gently add the fried paneer cubes into the spinach gravy, ensuring they are well coated.

5. Finish and Serve:

   • If using, add fresh cream or yogurt to the gravy for added richness. Stir gently and cook for another 2-3 minutes.
   • Garnish with a drizzle of cream and serve hot with naan, roti, or rice.

Nutritional Information (per serving, approx. 1 cup):

• Calories: ~250-300 kcal
• Proteins: ~12-15g
• Carbs: ~10-12g
• Fiber: ~4g

Nutritional Summary:

Palak Paneer is a nutritious dish, high in protein due to the paneer and rich in vitamins and minerals from the spinach. It provides a moderate amount of carbs and is a good source of dietary fiber. The dish is relatively low in calories for a main course, making it a healthy and satisfying option for vegetarians and those looking to incorporate more greens into their diet