indian food recipes

If you ever thought making Indian Palak Paneer (or Spinach with Paneer) was complicated, here&#x27;s the recipe that will convince you otherwise. Delicious, nutritious, full-flavored, and super easy to make.

Palak Paneer

Garlic (chopped)

Ginger (chopped)

Jalapeño Peppers (chopped)

Onion (chopped)

spinach

Tomatoes (chopped)

Cumin

Cayenne Pepper ((adjust as needed))

Garam Masala

Turmeric

Kosher Salt

Water

paneer

Set pot to sauté and when hot, put in the oil. When the oil starts to shimmer, put in the garlic and ginger and chili, and sauté for a bit.

Dump all ingredients except paneer together and set to high pressure for 4 mins.

When done, use as immersion blender and mush everything up into either a very smooth puree, or leave some bits un-chopped. You'll probably have to tilt the pot a little to get your blender to work.

Gently mix in the paneer and serve

Pressure Cooker

Cook on high for 3 hours. Push the spinach down once so all gets moist.

When done, use as immersion blender and mush everything up into either a very smooth puree, or leave some bits un-chopped

Slow Cooker

Saag Paneer or Palak Paneer or Indian creamed spinach and paneer curry, no matter what I call it, it is a delicious&nbsp;and easy spinach and Indian cheese main course curry&nbsp;which I always order in one of my favorite Indian restaurant!&nbsp;Oh, yes! Even though I cook and have shared many Saag recipes on the blog.... I'm always impressed when someone&nbsp;shares a delicious plate of my fav food with me. So, this recipe is re-take on my own palak paneer recipe... to give it that restaurant-style taste, texture,&nbsp;and aroma!For vegetarians, Saag Paneer is always one of the main vegetarian choice in Indian Buffets/Eateries. If you have ever ordered veggie thali (plate), I bet you&nbsp;are not new to flavor of that creamy Saag Paneer.&nbsp;Oh, and there is nothing special needed to make this curry. Other than obvious spinach and paneer (or tofu if you like), rest everything is very pantry-friendly. No special preps here, it's all in the style of cooking!<img alt="Easy saag curry with fried paneer | chefdehome.com" src="https://media.chefdehome.com/750/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-5.jpg" loading="lazy" width="750" height="562" srcset="https://media.chefdehome.com/800/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-5.jpg 800w,https://media.chefdehome.com/655/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-5.jpg 655w,https://media.chefdehome.com/492/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-5.jpg 492w,https://media.chefdehome.com/310/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-5.jpg 310w,https://media.chefdehome.com/100/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-5.jpg 100w,https://media.chefdehome.com/750/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-5.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">As a kid, I have vivid memories of eating Palak Paneer (this is what we call it in my home) every few days. Even after being from meat-lovers family, (both parents and in-laws), there are still few days in week when we don't eat meat due to religious reasons. So those days if anyone is not ready to eat grass-food (that's what Vishal calls a vegetarian meal), then votes are counted for Paneer (the fav Indian cheese). And Saag Paneer is one of THE most obvious choice.I have shared many Saag recipes on blog already but most pictures were taken at night and are so old. My old day favorites when I had no clue how pictures should look.... Though all of those spinach/palak curry taste very good and are regular in my home. If you are in mood to eat Indian for dinner, check a few of those recipes here.So, this Saag Paneer is actually adaptation my own recipe.&nbsp;We have an Indian Market near our area where we go for most of our Indian groceries. One restaurant in that area makes killer Saag Paneer! I mean so so good that if we get there during lunch time, I have to eat a Thali (Indian Plate of food) with special Saag Paneer. Inspired from that recipe, I updated my recipe to taste just like that&nbsp;Restaurant's palak paneer.It took me few attempts but picky eater in my home loved it. :)&nbsp;<img alt="Palak Paneer | chefdehome.com" src="https://media.chefdehome.com/750/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-4.jpg" loading="lazy" width="750" height="1125" srcset="https://media.chefdehome.com/800/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-4.jpg 800w,https://media.chefdehome.com/655/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-4.jpg 655w,https://media.chefdehome.com/492/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-4.jpg 492w,https://media.chefdehome.com/310/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-4.jpg 310w,https://media.chefdehome.com/100/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-4.jpg 100w,https://media.chefdehome.com/750/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-4.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Blanched Spinach Vs Raw Spinach for Saag Paneer?I have always cooked Saag Paneer with blanched (or in home-style - boiled) palak. The main difference in restaurant's saag paneer is that it is not pureed like I used make at home. So, first I thought, may be I can use raw spinach and then leave it chunky for this version of saag paneer.&nbsp;That attempt was an epic failure! Raw spinach has this bitter after taste that after even being cooked in curry I could taste it. So it did not pass my kitchen-level test. However, I served it for dinner that night since had planned for dinner. &nbsp;To my surprise Vishal actually enjoyed the curry. He did not get any bitter taste.Conclusion? May be I have too sensitive palate or batch of palak I used was bitter.... I recommend boiling the palak/spinach before using in this recipe. However, if you are in hurry and love spinach no mater what? Then go ahead and use it raw. &nbsp;It saves lot of time.&nbsp;PS: You can also use frozen spinach for this recipe. Surprisingly, frozen spinach works perfectly without any pre-cooking.<img alt="Easy Restaurant style Indian saag paneer | chefdehome.com" src="https://media.chefdehome.com/750/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-3.jpg" loading="lazy" width="750" height="1058" srcset="https://media.chefdehome.com/800/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-3.jpg 800w,https://media.chefdehome.com/655/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-3.jpg 655w,https://media.chefdehome.com/492/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-3.jpg 492w,https://media.chefdehome.com/310/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-3.jpg 310w,https://media.chefdehome.com/100/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-3.jpg 100w,https://media.chefdehome.com/750/0/0/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-3.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Variations: Other than using boiled/thawed greens, Saag Paneer is very forgiving by nature. You can really make many variations. 1) Replace paneer with tofu, corn, soy nuggets or even chicken/lamb if you eat non-vegetarian. 2) You can even use mustard greens or kale instead of spinach.I have following recipes on blog featuring Spinach or Mustard Saag:1. <a href="https://www.chefdehome.com/recipes/38/palak-corn" target="_blank" title="Recipe for Palak Corn">Palak Corn</a> 2. <a href="https://www.chefdehome.com/recipes/21/palak-saag-paneer" target="_blank" title="Recipe for Palak Paneer">Palak Paneer</a> 3. <a href="https://www.chefdehome.com/recipes/598/nutri-palak-soya-chunks-spinach-curry" target="_blank" title="Recipe for Palak Soy Nuggets">Palak Soy Nuggets</a> 3. <a href="https://www.chefdehome.com/recipes/598/nutri-palak-soya-chunks-spinach-curry" target="_blank" title="Recipe for Palak Soy Nuggets"></a><a href="https://www.chefdehome.com/recipes/18/sarson-da-saag" target="_blank" title="Recipe for Sarson Da Saag">Palak and Mustard Green Saag</a> Health Benefits and Diet Info:Now, I can't finish this post&nbsp;without sharing a few words about health benefits of this Indian Curry. With vegetarian protein from Indian Paneer (or tofu if using), it also has abundance of calcium, iron,&nbsp;folate and&nbsp;also Vitamin-C.&nbsp;A serving of saag paneer will serve at-least&nbsp;one good&nbsp;(or two) serving of veggies.Also, this recipe is Gluten Free and can be vegan if you use tofu and replace cream with coconut milk.That much and it is still an easy vegetarian main course! <img alt="Palak Paneer Indian Creamed Spinach and Fried Paneer Curry | chefdehome.com" src="https://media.chefdehome.com/750/0/0/c/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-6a.jpg" loading="lazy" width="750" height="2502" srcset="https://media.chefdehome.com/655/0/0/c/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-6a.jpg 655w,https://media.chefdehome.com/492/0/0/c/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-6a.jpg 492w,https://media.chefdehome.com/310/0/0/c/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-6a.jpg 310w,https://media.chefdehome.com/100/0/0/c/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-6a.jpg 100w,https://media.chefdehome.com/750/0/0/c/saag-paneer/restaurant-style-indian-saag-paneer-chefdehome-6a.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">So, friends! This time, ditch the delivery and order Restaurant Style Saag Paneer from your own kitchen! :) oh, and don't forget to serve Indian Naan bread on the side!Try this recipe and make&nbsp;<a href="https://www.chefdehome.com/recipes/904/paneer" title="Paneer Recipe">Paneer</a>&nbsp;at home to use in Palak Paneer. It tastes fresh and better than store-bought.

Restaurant Style Palak Saag Paneer

lbs Spinach, palak, fresh or frozen, I used fresh baby spinach

tbsp Canola Oil

tbsp Unsalted Butter

Cup Red Onion, small chopped

1.5 Cup Tomatoes, grated, tomatoes

tbsp Garlic, 2 cloves, minced

tsp Cumin Seeds

tbsp Curry Powder

tsp Coriander Powder

tsp Chili Powder

Cream,

Salt,

lbs Paneer, cubed

tbsp Canola Oil,

If using frozen spinach, thaw it and squeeze of water and set aside. Move to Step 2. If using fresh spinach, bring a pot of water to boil. Add spinach and boil until just wilted. Drain water,  and set aside.

In food processor jar or blender, process *half of spinach until coarse pureed. Rough chop remaining half, set aside.

 In a heavy bottom skillet, heat 1-2 tbsp canola oil, add paneer cubes and fry until light brown and crispy from most of the sides. Remove on paper towel and set aside.

in same pan, add 1 more tbsp canola oil. Add cumin seeds and let them sputter. Now, add onion and garlic and saute until onions are soft (2-3 minutes). 

Add grated tomatoes (or pureed canned tomatoes) and all the spices with 1/2 tsp salt and saute for 5-8 minutes or until tomatoes are cooked and oil starts to separate. 

Add in coarse pureed spinach, remaining spinach (chopped) with 1/4 cup of water and bring to boil. Cover and cook for 5 minutes on medium heat. Remove cover, add butter, cream, fried paneer and remaining 1 tbsp oil, then cook for 5-10 minutes until very little water remains in spinach and color of spinach has darkened. 

Taste and adjust salt. Remove from heat. Serve warm with Indian bread and side salad.

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

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