My absolute favorite Indian dish is palak paneer. It is smooth, creamy, perfectly seasoned, and so comforting. This authentic Indian recipe is the perfect way to make a delicious and traditional dish at home.
Palak Paneer Recipe
When it comes to Indians, they love their food to be full of zing and flavors. palak paneer is one such dish. Ask any Indian and you will find it among the top 5 favorites.
This dish comprises two primary elements - palak, as in spinach, and paneer, as in cheese. As with all Indian dishes, this is loaded with spices and the end result is a very creamy curry that is flavored to titillate the taste buds.
If you like spinach but need new ideas for it, you might also like some other ideas from other parts of the world. I like the spanikopita and the maultaschen recipes the best!
What's the Difference Between Saag Paneer and Palak Paneer
The difference between the two is in the greens used. Saag paneer can use spinach, mustard greens, collard greens, or other similar options. Palak paneer includes only spinach.
Palak paneer has been known to originate from saag paneer. Saag is a green leafy vegetable, especially mustard greens, that are primarily grown in the Punjab area. Now, these greens are only available during the winter cold months. To compensate for people living around the region and for the warmer months, saag was substituted with palak or spinach. This was done so as to make the dish available year-round to be enjoyed.
How Healthy is Palak Paneer?
This dish can be a very healthy choice depending upon what your dietary needs may be. It is primarily made with spinach, but the addition of the paneer adds some calories. However, overall it's a richly flavored dish full of vegetables and relatively low in fat and calories.
Is This Dish Spicy?
Spicy in India is different than spicy in the US. For most Americans, this would be considered a spicy dish, but you can definitely reduce the heat level.
If you prefer more of a mild flavor, I would recommend leaving out the green chili and reducing the amount of chili powder, or omitting it completely. You can also go the opposite direction and increase the heat by adding additional chiles or chili powder to the recipe.
How Do I Make My Palak Paneer Creamy?
The creaminess of this dish typically comes from pureeing the mixture once cooked. While it may appear to include cream, it typically doesn't unless poured over the top before serving.
This is a simple dish with vegetables and layers of spices. While there are numerous ways to make this dish, all will have a similar flavor profile. If you prefer not to puree yours, it is perfectly fine to leave the vegetables as they are once finished cooking.
What Can I Use in Place of Kasoori Methi?
Kasoori methi, or dried fenugreek leaves, is often easy to find in your local Asian or Indian foods market. If you cannot find any in your area, you can substitute with celery leaves or watercress leaves. Both are easy substitutes to find in almost any market and will work well in the recipe.
Is Paneer Vegan?
No, paneer is not vegan. As a cheese made from cow's milk, it is definitely not a vegan product. You can, however, use deep-fried tofu cubes in place of the paneer in this recipe with the same texture and a similar flavor.
Ingredients
- Fresh spinach
- Paneer
- Onions
- Garlic
- Ginger
- Green Chili
- Tomatoes
- Olive oil
- Cumin seeds
- Kasoori Methi (dried fenugreek leaves)
- Turmeric powder
- Salt
- Coriander powder
- Cumin
- Red Chili powder
- Garam masala
- Heavy cream
Kitchen Tools
How to Make Palak Paneer
Prepare the spinach by blanching in boiling water in a medium saucepan for 1 to 2 minutes. After 2 minutes, remove, drain the water, and place directly into an ice bath and set aside to cool.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the cumin seeds and kasoori methi (fenugreek). Cook for one minute until the seeds begin to crackle.
To the skillet, add the chopped ginger, garlic, green chillies, and onions and saute for 3 to 4 minutes until the onions begin to brown.
Add the diced tomatoes to the mixture and cook for an additional 2 minutes until they are beginning to soften but not fully cooked.
Remove the vegetable mixture from the skillet and set aside to cool.
In the same skillet, heat an additional 1 tablespoon olive oil and lightly saute the paneer cubes until golden brown on all sides. Once golden, remove and set aside to add to the palak once ready.
Once the vegetables and spinach have cooled to room temperature, pour them into the blender and pulse until pureed and smooth.
Transfer the pureed mixture back into the skillet, and add in the turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala, then saute for 3 to 4 minutes to combine and heat through.
Once the spinach is beginning to turn darker, you can add salt to taste.
Add in the paneer and stir to coat well.
Serve hot, over rice, with a drizzle of heavy cream over the top.
What Should I Serve with Palak Paneer?
The best way to pair palak paneer is with rice. You can serve this online or alongside other curries and traditional Indian dishes if you prefer. Below are some more Indian dishes that go well with this, especially the homemade naan recipe!
- Chicken Kofta Korma (Indian Meatballs in Creamy Sauce)
- Indian Carrot Dessert - Gajar Ka Hawla
- Chicken Biryani
- Homemade Naan Bread
- Baked Kurkuri Bhindi Spicy Crispy Okra Recipe
Authentic Palak Paneer Recipe
Equipment
- Medium saucepan
- Large skillet
- Cutting boards
- Chef's knives
- Wooden spoon
- Blender
Ingredients
- 8 cups fresh spinach 250 grams
- 8 oz paneer cubes 200 grams
- 2 medium yellow onions diced
- 12 cloves garlic chopped
- 1 inch ginger chopped
- 2 green chile chopped
- 2 medium tomatoes chopped
- 2 tbsp Olive oil divided
- 1 tsp Cumin seeds
- 1 tsp kasoori methi dried fenugreek leaves
- 1 tsp Turmeric powder
- 2 tsp salt or less to taste
- 2.5 tsp coriander powder
- 1.5 tsp ground cumin
- 1 tsp red chili powder more or less to taste
- 1 tsp garam masala
Optional Garnish
- 2 tbsp heavy cream
Instructions
- Prepare the spinach by blanching in boiling water in a medium saucepan for 1 to 2 minutes. After 2 minutes, remove, drain the water, and place directly into an ice bath and set aside to cool.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the cumin seeds and kasoori methi (fenugreek). Cook for one minute until the seeds begin to crackle.
- To the skillet, add the chopped ginger, garlic, green chilies, and onions and saute for 3 to 4 minutes until the onions begin to brown.
- Add the diced tomatoes to the mixture and cook for an additional 2 minutes until they are beginning to soften but not fully cooked.
- Remove the vegetable mixture from the skillet and set aside to cool.
- In the same skillet, heat an additional 1 tablespoon olive oil and lightly saute the paneer cubes until golden brown on all sides. Once golden, remove and set aside to add to the palak once ready.
- Once the vegetables and spinach have cooled to room temperature, pour them into the blender and pulse until pureed and smooth.
- Transfer the pureed mixture back into the skillet, and add in the turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala, then saute for 3 to 4 minutes to combine and heat through.
- Once the spinach is beginning to turn darker, you can add salt to taste.
- Add in the paneer and stir to coat well.
- Serve hot, over rice, with a drizzle of heavy cream over the top.
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