A Vibrant
Vegetarian Entrée

Palak paneer, a vibrant green curry flecked with soft paneer cubes, is a vegetarian staple of Indian cuisine. This dish is not only delicious but also surprisingly easy to make at home.

The star of the show is, of course, palak, the Hindi word for spinach. Spinach lends its beautiful color and subtle earthy flavor to the curry. Paneer, a fresh Indian cheese made from cow's milk, adds a delightful textural contrast with its pillowy softness.

The beauty of palak paneer lies in its versatility. You can adjust the spice level to your preference, using more or less green chilies. For a richer sauce, you can incorporate cream.

Here's a glimpse into how you can create this magic in your own kitchen:

Spinach Prep: The key to a vibrantly green curry is to blanch the spinach. This involves dunking the leaves in boiling water for a short time, then immediately submerging them in cold water. This stops the cooking process and retains the bright green color.

The Flavorful Base: Many recipes start with a base of aromatics like onions, ginger, garlic, and spices like cumin and coriander. Tomatoes are often added for a touch of sweetness and tang.

The Star Ingredients: Once the base is ready, the pureed spinach and paneer are incorporated. The paneer can be cubed and pan-fried for a touch of golden brown color, or simply added directly to the curry.

The Finishing Touches: A squeeze of lemon juice adds a welcome burst of freshness, while garam masala, a blend of warm spices, elevates the flavor profile.

Palak paneer pairs beautifully with fluffy basmati rice, naan, or rotis. It's a complete meal in itself, packed with protein from the paneer and essential nutrients from the spinach.

So, the next time you're looking for a vibrant and flavorful vegetarian dish, give palak paneer a try. With its ease of preparation and explosion of taste, it's sure to become a new favorite.

Simple Palak Paneer

4 Servings

Ingredients

1 bunch spinach

5 cups boiling water (for blanching spinach)

3 cups water for ice bath

1 tray of ice cubes

1 package paneer

2 Tbsp. high heat oil, like avocado

1 tsp ground cumin

1 tsp ground coriander

1 large bay leaf

1 medium-sized onion, diced

1 inch ginger, diced

6 cloves garlic, diced

Green chilis or jalapeno, diced

¼ tsp turmeric

½ tsp ground black pepper

Sugar and salt to taste

Light cream (optional)

Lemon juice and garam masala to taste

Method

·  Rince spinach in cool water and strain excess liquid.

·      Boil 5 cups water, adding spinach for 3 minutes, then removing.

·      Immediately place spinach in a bowl of ice water and stir.

·      After 2 minutes, remove spinach, strain and blend until smooth.

·      Pan-fry cubed paneer in oil until golden brown and set aside (optional).

·      In the same oil, fry cumin, coriander, bay leaf for a few minutes on medium heat.

·      Add onion and sauté until golden.

·      Add ginger, garlic, and chilis for a few minutes.

·      Add turmeric, black pepper and continue to saute for a few minutes.

·      Add spinach puree.

·      Add salt and sugar to taste.

·      Simmer for 7 minutes until the curry thickens, slowly adding water to desired
consistency.

·      Add a splash of light cream (optional).

·      Add lemon juice and garam masala.

·      Add paneer, mix, and serve with rice and bread.