Easy and delicious palak paneer recipe

To make palak paneer from scratch, start by stir-frying chopped onions and tomatoes in oil until soft. Then, boil spinach with garlic, blend it, and set aside. In a separate pan, heat butter, add cumin seeds and ginger, then mix in the onion-tomato paste along with spices. Add the blended spinach and let it cook until the water evaporates. Finally, stir in milk, a chicken cube, cream, and cheese, and finish by adding stir-fried cottage cheese cubes for a delicious tarka.

Palak paneer is suitable for vegetarians since it contains spinach and cottage cheese. However, it is not vegan due to the inclusion of dairy products like cream and cheese. For a vegan version, you can substitute cottage cheese with tofu and use coconut cream or cashew cream instead of dairy cream.

If you don't have cottage cheese on hand, you can substitute it with paneer, which is a firmer Indian cheese. Alternatively, for a dairy-free option, use firm tofu, which can be cubed and stir-fried to mimic the texture of cottage cheese.

To store leftover palak paneer, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of water or milk if it has thickened.

Palak paneer pairs wonderfully with various Indian breads like naan, roti, or paratha. It also complements basmati rice or jeera rice. For a complete meal, serve it alongside a side of dal and a fresh salad for a balanced and flavorful dining experience.