Palak Paneer
Palak Paneer is one the most famous dishes from India. Not only its famous amongst Indians but it is also well loved by non-South Asians.
Palak Paneer is made with spinach and paneer as the main ingredient and then spices are added to it.
Its quick and so delicious. I learnt to cook palak paneer way too early in life, especially when I started dating B, it is his favorite dish. I made it several times when we would meet either hiding from our parents or later when our parents found out about us. Lol. His mom worked, so sometimes I would sneak in his house to meet him (oh dating in India) and make him some palak paneer.
Palak means spinach and paneer means Indian style cottage cheese. Paneer is firmer cheese and does not melt into any dish. You can find paneer in most of the stores these days. It is also easy to make some at home if you have time. Spices used are very simple and easily available at home, specially if you are into cooking with spices.
There is another variation of this dish called Saag and used interchangeably. But, let me clarify there is difference in saag paneer and palak paneer. Saag has a mix of mustard leaves and other greens. While palak paneer only has spinach. So, if you are making it only with spinach then call it palak paneer and not saag paneer. In India, we mostly find regular spinach, so we use that. You want to use regular spinach for more intense flavor. I know some people also use kale. I am not entirely sure how would that taste.
The other ingredients that goes into this dish are onions, garlic, ginger, green chilies and tomatoes.
Lot of people do not like to add tomatoes, same with me. I do add tomatoes but not too much.
How do I make it?
Paneer, let the paneer thaw in the refrigerator or room temperature. Then I like to soak paneer wrapped in its original cover in some warm water and that makes it very squishy and soft.
I also take an extra step, that is optional. If you don’t want to do it. I chop paneer cubes and add few pinches of red chili powder and turmeric. Then I shallow fry the paneer just merely to have some browning. If you fry paneer too much, it becomes too stiff.
The next step is so easy and simple. I sauté onions, garlic, ginger, green chilies and tomatoes in some oil, then once it looks slightly cooked, add spinach to the same mix with some water. Let it cook for barely until the leaves melt away. Then, blend everything in the blender.
Then I bring it back to the pan and add spices. Once the spices are added, it does not need a lot of cooking time as everything was cooked when we blended it. I use the same pan to shallow fry paneer, to sauté the vegetables and cook the end dish.
You can enjoy palak paneer with some ghee jeera rice or plain rice. I usually make it with some layered triangle paranthas or if I feel like having a fancy meal then with naan.
How do you keep the spinach looking green?
I don’t do anything special to it. I feel though, the more you cook spinach it changes the color. So, I do not let it simmer too much after blending. I also do not put too much turmeric powder. Some people blanch spinach and then put it immediately in cold icy water to maintain the green color. Some people also add baking soda while blanching. I have not tried any of these methods.
Vegan or another substitute for Paneer
You can add tofu instead of paneer. I have also made this dish with some halloumi. It tastes good with halloumi. And, many of you have seen feta also used instead of paneer. I am yet to give it a try.
I also added some cashew cream on top.
Regardless, how you make this dish, its one of those easy weeknight dishes full of healthy stuff. Serve it warm with any side dish of your choice.
Palak Paneer
Ingredients
- 1 bunch of spinach about 2-3 cups
- 7 oz paneer cubed
- 2 garlic cloves
- 1- inch ginger piece
- 1-2 green chilies roughly chopped
- 1 medium sized red onion chopped
- 1 small tomato chopped
- ½ tsp red chili powder
- 1 tsp turmeric powder
- 2 tbsp ghee
- 1 bay leaf
- ½ tsp cumin seeds
- salt to taste
- 1 tsp coriander powder
- 1-2 tsp garam masala
Instructions
- Cut the paneer into cubes, in a bowl add paneer cubes, ½ tsp turmeric powder and red chili powder. Toss to coat all of the paneer.
- Meanwhile, heat some oil on medium heat in pan. Shallow fry the paneer cubes. Remove them from the pan and leave them on side.
- Heat up some oil in the same pan on medium heat, once the oil is hot add roughly chopped garlic, ginger, green chili and onions. Cook it until the onions are translucent. Add the tomatoes too. Cook it for few minutes. Then, add roughly chopped spinach and about ¼ cup of water.
- Let it cook until the spinach starts wilting. Turn off the heat. Let it cool down before blending it.
- Once the mixture cools down, blend the mixture.
- Heat some ghee in the same pan, add cumin seeds and bay leaf. Once the cumin seeeds splutter, add the spinach blend. Add spices like remaining ½ tsp turmeric, coriander and garam masala powder and salt. Let it cook for just few more minutes.
- Serve it warm with naan, jeera rice or paranthas with salad or raita for a complete meal.
Notes
XO, Devangi