Recipe for Palak Paneer
This palak paneer recipe taste like the ones made in restaurant and is one of my favorite recipes.
What is Palak Paneer?
Palak paneer is a popular North Indian vegetarian dish, consisting of paneer (Indian cottage cheese) in a thick paste made from puréed spinach, called palak. It’s one of the most commonly made paneer dishes in Indian homes. Also, this dish makes great leftovers. The spinach sauce tastes even better the next day!
The terms palak paneer and saag paneer are sometimes used interchangeably in restaurants in the United States .
Are paneer saag and palak paneer the same?
SAAG PANEER VS. PALAK PANEER
Saag Paneer is where Indian style cottage cheese is cooked with mustard greens, or kale, or spinach or mix of all of them. Palak Paneer, is where Indian cottage cheese is cooked with spinach only.
What does Saag means?
Saag is a term used for a dish prepared with “leafy greens”. The most popular saags in India are :
1 Sarson (mustard)
2 Bathua (chenopodium)
3 Palak (Spinach)
What is Palak paneer made of?
Palak paneer is one of my favorite vegetarian dishes to order in Indian restaurants. This particular recipe is very simple and quick to make. It is made from:
Spinach - Which is blanched and then puréed yogurt or cream or milk(optional) - feel free to use whichever ingredient you prefer to make a rich gravy.
Paneer - You can also fry the paneer cubes and use it in the recipe or add the paneer cubes without frying them.
Onion tomato gravy - Fry the onions and tomatoes along with ginger and garlic and purée them to use them in the recipe.
I think the story of the cartoon Popeye the sailor man has been used by mom in India and worldwide to get their kids to eat spinach because of its health benefits.
What are the benefits of eating Palak?
5 amazing health benefits of eating palak / spinach
- Good Source of Iron
- It is rich in vitamin K and magnesium.
- Spinach is high in fiber and water.
- Rich in Vitamin C and folate
- Good for Eyes
For making palak paneer always blanch your spinach leaves or palak leaves.
How to blanch spinach or palak?
Bring a large pot of water to a boil. Add the spinach, submerge them in the water. Blanch until the stems become tender and then drain the spinach and dump into a bowl of cold water to stop the cooking immediately.
One common question you often get to hear is that
How to retain green color of Palak in your dish?
I think proper blanching is the technique for retaining the green color of spinach leaves.
When we go to restaurant I often like to order palak paneer with garlic naan. When I make it at home as a meal I always serve with hot phulkas or roti. So let’s see
What to serve with Palak Paneer?
Palak paneer is served hot with a side such as roti, naan, parathas, boiled rice, jeera rice. Also while serving don't forget to serve with thin ring slices of onions on the side with a dash of lemon or lime juice.
Some of my American friends here in USA who have not tasted paneer often ask me
What does paneer taste like?
I would say the taste of paneer is mild and milky or like sharp cheddar. It tastes bland when eaten alone.it definitely picks up the flavor of whatever you are cooking it with.
The cheese and lentils (dal) is a primary source of protein for vegetarians.
Do check the recipe of palak dal (spinach in lentils) on my blog.
Does paneer melt like cheese?
Paneer is a fresh, white Indian cottage cheese. Because it won't melt like other cheeses, paneer cubes can be added in various curries and they remain remain intact.
Don’t forget to check out my palak paneer kofta, paneer jalfrezi recipe on my blog.
So for people who are vegan you must be wondering
Is palak paneer vegan?
Vegan version for palak paneer
- Substitute paneer with tofu.
- Use sunflower oil to cook and avoid butter or ghee.
- Substitute the yogurt or cream with coconut milk or cashew cream and enjoy.
Did you know ?
Why is cream added to Palak Paneer?
Cream is added to cut down on the bitterness of the spinach leaves and also make rich gravy.
How to make Palak Paneer / Saag Paneer
Ingredients:
- 250 gm - Spinach leaves
- 200 gm - Paneer (cubes)
- Green chili(optional)
- 1 inch - Chopped ginger
- 1 Cinnamon stick (optional)
- 2 Green Cardamon (optional)
- 2/3 - Garlic cloves
- 1 - big Chopped onion
- 2 - Chopped tomato
- 1/2 tsp - Cumin seeds
- 1/2 tsp - Red chili powder or paprika
- 1/2 tsp - Coriander powder
- 1/2 tsp - Garam masala powder
- Fresh cream(optional)
- 4 tbsp- Ghee/cooking oil
Instructions
1) Boil one litre of water in pan, add spinach leaves. Cook for about a minute, until all the spinach leaves wilts.
2) Use a spatula to remove the spinach from the saucepan or drain the spinach into a colander. Once it cools down use your blender and turn it into a smooth paste .Transfer it in a bowl and keep aside.
3) Fry the paneer cubes in oil and set aside (optional step) I did not fry while making.
4) Meanwhile Heat oil /ghee in a pan, add ginger, garlic, chili(optional), roughly chopped onions. Cook for a couple of minutes till onions becomes translucent.
5) Next Add chopped tomatoes , cook on medium heat till it turns little soft (2-3 minutes).
6) Turn off the heat and let it cool down, take out the fried ingredients in the blending jar. Add 1 -2 Tbsp water and blend it into thick smooth paste, keep it aside.
7) Heat cooking oil / ghee in a pan, add cumin seeds, one small piece of cinnamon stick, green cardamoms and stir it for few seconds
8) Then next add in the onion tomato paste from blender and cook for another two to three minutes and add red chilli powder(paprika), coriander powder, salt and garam masala.
9) Then next add in spinach purée and cook it for 2-3 minutes on medium heat.
10) While it’s cooking you can add little water to adjust the consistency you want. Then add the paneer cubes in it. Mix well. Let it simmer for a minute. Turn off the heat.
11) Garnish with fresh cream (optional) and serve hot with roti, paratha, naan or rice.
Total time - 40 minutes
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