Servings
Prep Time
Cooking Time
INGREDIENTS
- 2 pounds of spinach
- 1 large onion finely chopped
- 1 tablespoon of ginger and garlic paste
- 1/2 cup of tomatoe sauce
- 5 cloves
- 5 peppercorns
- 1 bay leaf
- 1 tablespoon of jeera (cumin seeds)
- 1 tablespoon of kasuri methi (crushed fenugreek)
- 1 tsp of haldi (turmeric powder)
- 1 tablespoon of Kashmiri Red Chili powder
- 1 tablespoon of dhanya powder (coriander powder)
- 2 tablespoons of light cream or milk
- 1 cup of water
- Salt to taste
- 2 tablespoons of ghee
TEMPERING DIRECTIONS
- 4 tablespoons of ghee
- 2 large dried chili peppers
- 1 tsp of Kashmiri red chili powder
Palak Paneer is one of India’s most popular and favorite dish and you can be certain to find it on every Dhaba’s and restaurant’s menu and even as a weekly staple in everyone’s kitchen including mine! This delectable dish is prepared using blanched spinach, mustard greens, aromatic Indian spices and topped with golden brown Paneer (Cottage Cheese) and a dash of whipped cream to bring this entire dish together!! My love affair with Palak Paneer started pretty late in life as growing up in Iran, we ate a lot of recipes with greens, for example, Iranian dishes like Ghormeh Sabzi or Kuku Sabzi are loaded with leafy greens such as spinach, parsley, dill, and fennel. It wasn’t till I moved to the United States that I was introduced to Palak Paneer and it was love at first sight! It has taken me years of practice to perfect this recipe so how could I not share it with you all? This creamy dish can be enjoyed with roti, naan, basmati rice or jeera rice! I have even eaten it with tortillas!
What is the difference between Saag and Palak?
Saag and Palak are both green curries. Saag refers to all leafy green vegetables and includes mustard greens and fenugreek leaves as well as spinach leaves. Palak is the Hindi word for spinach. Thus, the only greens in a palak curry are mature spinach leaves.
What are the benefits of eating Palak?
Did your mamma tell you to eat your greens? Well, mothers know it all and she was not wrong in saying that. Saag helps our body to flush out toxins that promote the health of our heart by lowering cholesterol and is a great source of vitamin A, vitamin C and magnesium too (which helps regulate the blood pressure) and a nutritional powerhouse.
Why does your Palak taste bitter?
Mustard greens on their own have a unique but bitter flavor. The best way to reduce the bitterness is to blanch these leafy greens in boiling water with spinach and then use tempering of onions, ginger, garlic, and tomatoes to balance out the flavors. In addition to the spinach, you can also add grated jaggery to the dish.
Fresh vs. Frozen Palak?
The good news is that the nutrients in fresh and frozen spinach are the same so it all comes down to time, preference and convenience. I have made this dish using fresh and frozen spinach and have loved it each time. If you are going to use fresh spinach, you will need to make sure to blanch in boiling water and then pureeing it in a Nutri bullet to get a smooth texture. If you are using frozen spinach you will need to thaw it in a microwave and depending on the texture of the spinach you may have to puree it too to get a really smooth texture. Pureeing it is certainly not a requirement but since we are preparing it Dhaba style, I would highly encourage this step.
Can Palak Paneer be made Vegan?
Absolutely!! To convert this to a vegan recipe simply switch the Paneer with Tofu and instead of using cream, you can use cashew or coconut cream.
Can you make it in advance?
Yes, you absolutely can. If you are hosting a dinner you can prepare this dish up to 2 days in advance with the following tips:
TIPS
- Do not add cream to the Palak
- Do not mix the Paneer with the Palak
- You may need to add a little bit of water to thin out the curry
- An hour before you are ready to serve it, thin out your curry using water, and when it reaches a boil, add cream and cook for a few minutes, and then add paneer and switch off the flame. The steam in the dish will make the paneer super soft.
What can you eat with Palak Paneer?
Rice, Roti, Naan, Paranthas. Check out a few of my recipes that you can enjoy with Palak Paneer:
- In a deep pot of boiling water, add spinach and allow to wilt. Reserve 7-10 leaves of spinach and set them aside
- While the spinach is boiling, saute the paneer in a skillet with 1 tablespoon of ghee or oil till it is golden brown and set aside
- Drain the spinach in a colander and make a smooth paste by blending the spinach in a Nutri Bullet. Set aside
- Heat 2 tablespoons of ghee in a pan and add cloves, jeera, bay leaf and peppercorns
- When they start to splutter, add in onions and cook till golden brown
- Add ginger and garlic and cook for 1 minute
- Add salt, haldi, coriander powder, and Kashmiri red chili powder and cook on low flame for 30-45 seconds.
TIP: You may need to add a splash of water to make sure that the masala does not burn - Add Kasuri Methi and mix well with the masala
- Add tomato sauce and cook for 3-5 minutes or till it leaves oil
- Finely chop the set aside spinach leaves and add them to the masala and mix well
- Add the pureed spinach and mix well
- Add in cream and mix well
- Add in 1 cup of water and cook till you begin to see the oil surface up
- Add the paneer and switch off the flame
- Add 1 tablespoon of ghee in a Tadka pan
- When the ghee heats up, switch off the flame, add in the dried chili peppers and Kashmiri red chili powder and add the tadka to Palak Paneer
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