Classic Palak Paneer Curry
When we talk about Indian cuisine, Palak Paneer often comes to mind as a classic dish that balances the nutritional punch of spinach with the creamy delight of paneer cheese. Here’s how you can bring this traditional recipe to life in your kitchen:
- Prepare the spinach: Wash and blanch about 500g of spinach leaves for 2 minutes, then plunge them into ice water to retain their vibrant color.
- Make the curry base: Blend the spinach with 1-2 green chilies, ginger (1 inch piece), and garlic (2 cloves) to form a smooth puree.
- Cook the paneer: Heat 2 tablespoons of ghee or oil in a pan, fry 250g of paneer cubes until golden, then set aside.
- Spice the curry: In the same pan, add:
- 1 tsp cumin seeds
- 1 finely chopped onion
- 1 tsp turmeric
- 1 tsp coriander powder
- Salt to taste
- Add the puree: Pour in the spinach puree, cook for 10 minutes, then add paneer. Simmer for another 5 minutes to meld the flavors.
⚠️ Note: Add cream or cashew paste for extra richness if desired, but adjust the amount to keep the spinach's taste prominent.
South Indian Style Keerai Masala
The South Indian twist on palak curry, known as Keerai Masala, offers a spicier and more aromatic experience:
- Start with spices: Heat oil and add a tadka of mustard seeds, urad dal, and curry leaves.
- Grind the masala: In a blender, combine coconut (1⁄2 cup), garlic, ginger, green chilies, and a bit of water to make a coarse paste.
- Spinach addition: Chop 500g of spinach finely or blend it rough, mix with the masala paste.
- Cook together: Add chopped tomatoes, and let the mixture simmer until the oil separates. Add the spinach, salt, and cook for another 5-7 minutes.
Goan Palak Chicken Curry
Goa, famous for its unique blend of spices, gives us a Palak Chicken Curry that’s both creamy and full of flavor:
- Marinate the chicken: Season chicken with turmeric, salt, and lemon juice for 30 minutes.
- Create the paste: Blend spinach with coconut, chillies, ginger, and garlic to form a thick paste.
- Build the curry:
- Fry the chicken until it’s browned.
- Add the spinach paste, cook until oil separates.
- Add coconut milk, adjust salt, and let it simmer for about 20 minutes or until the chicken is tender.
Palak Fish Curry
For seafood lovers, the Palak Fish Curry brings together the unique flavors of fish with the subtle sweetness of spinach:
- Marinate the Fish: Use boneless fish chunks, marinate with turmeric, salt, and lemon for 15 minutes.
- Spinach Puree: Follow the puree method as in the Classic Palak Paneer recipe.
- Fry Fish: Shallow fry the fish until it has a golden hue, then remove and keep aside.
- Make the curry:
- Heat mustard oil, add cumin seeds, onion, and ginger-garlic paste.
- Add the spinach puree, cook for about 10 minutes, and then add the fish.
- Simmer until the fish is cooked, taking care not to overcook the fish.
Vegan Palak Tofu Curry
This version of palak curry uses tofu for a vegan-friendly approach:
- Press Tofu: Press and drain tofu to remove excess moisture, then cube.
- Prepare spinach: Similar to the Classic Palak Paneer, but don’t add paneer or cream.
- Cook the base:
- In oil, fry spices like mustard seeds, cumin, and nigella seeds.
- Add pureed spinach with salt, cook for about 10 minutes.
- Add tofu cubes, stir gently, and simmer for another 5 minutes.
💡 Note: Tofu can be replaced with chickpeas for an equally delightful vegan dish.
These five delicious palak curry recipes illustrate the versatility of spinach in Indian cuisine. From the creamy richness of paneer to the robust taste of chicken or fish, and the subtle variations in spice across regional cooking, each curry has its unique flavor profile. Whether you're aiming to embrace your vegetarian, vegan, or omnivorous preferences, there's a palak curry here to satisfy everyone's taste buds. Keep experimenting with the spices to customize these dishes to your liking, and remember that the key to the perfect palak curry lies in balancing flavors and textures.
Can I use frozen spinach for these recipes?
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Yes, you can use frozen spinach, but ensure it’s thawed and drained well to avoid excess water in the curry.
How long can I store palak curry?
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Stored in an airtight container, palak curry can last for up to 3-4 days in the refrigerator or can be frozen for up to a month. Just make sure to reheat thoroughly before serving.
Can I make these recipes dairy-free?
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Yes, replace paneer with tofu or skip the dairy components like cream. Use coconut cream or cashew milk for creaminess if needed.
What other greens can I use in place of spinach?
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You can use greens like methi (fenugreek) leaves, chard, kale, or even a mix of different greens for a varied texture and taste.
Can I reduce the spice level in these recipes?
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Yes, adjust the amount of green chilies or skip them altogether to lower the heat. Add flavor with spices like cumin, coriander, and garam masala.
