palak paneer

The original goal was to make saag paneer (sometimes called palak paneer), an incredible Indian dish of spinach and freshly made cheese. It's time-consuming and not exactly a Dinner Tonight, but it would have been undeniably tasty. I was politely...

Dinner Tonight: Palak Aalu, Palak Paneer's Cousin Recipe

potatoes,

spinach

Canola oil

black mustard seeds

cumin seeds

turmeric

coriander

cumin

jalapenos, stemmed, seeded, and chopped

salt

water

nutmeg

Rinse the spinach in a colander and then toss it into a large pot set over medium heat. Cover and cook, stirring occasionally, for about 10 minutes. The spinach should wilt and reduce in size. Roughly chop the spinach.

Pour the oil into a large skillet set over medium heat. Add the cumin and mustard seeds, and cook, stirring often, until fragrant. This should take a couple minutes. Then add the turmeric, coriander, cumin, and jalapenos. Cook for another minute.

Add the cubed potatoes and sauté for about 5 minutes, stirring occasionally. Pour in the water and a pinch of salt, cover the pan and cook for 10 minutes.

Toss in the chopped spinach, stir well, cover, and cook for 5 more minutes. Grate the nutmeg on top and serve with rice. 

Palak paneer recipe - Indian cottage cheese in simmered onion tomato spinach gravy. This palak paneer is one of the best you can make at home. Serve palak paneer with plain or flavored rice, paratha, naan or roti.

Palak paneer recipe

paneer ((150 grams) Indian cottage cheese)

oil oil

green chilies ((deseeded) (less spicy kind))

onions ((fine chopped) (2 small, 90 grams))

tomatoes ((deseeded & chopped)

ginger garlic paste ((or 1 tsp each fine chopped))

salt ((adjust

garam masala ((adjust to taste))

cream ((optional))

cumin seeds ((jeera) (optional))

green cardamoms ((elaichi) (optional))

cinnamon ((dalchini) (optional))

((laung) (optional))

Pluck only the young &amp; tender spinach leaves and discard the stems as they may leave a bitter taste. If using baby spinach you can use the stems as well.

Add them to a large pot of water. Rinse them well few times &amp; drain to a colander.

Allow the water to drain completely otherwise it will let out lot of moisture while cooking.

Heat half tablespoon oil in a pan. Saute green chilies, cashews and spinach for 3 to 4 mins until the leaves wilt off thoroughly &amp; raw smell of spinach has gone away. [OR another option is to blanch the palak in 4 cups of hot water with ¼ tsp salt for 2 mins. Then immerse in ice cold water. Drain completely.]

Cool this completely. Blend this along with ¼ cup water to a smooth puree. The puree should be smooth and thick. You may add 1 to 2 tbsps more water to help in blending.

Preparation

Heat 1 tablespoon butter and half tablespoon oil to the same pan, Once they melt, add cinnamon, cardamoms, cloves &amp; cumin seeds.

When the spices begin to sizzle, add onions and fry till they turn transparent to golden.

Next saute ginger garlic paste for 1 to 2 minutes or until you begin to smell it nice.

Then add tomatoes with salt. Saute until they break down and turn mushy.

Add garam masala &amp; saute until the masala smells good. This may take 2 mins. (for a smoother curry refer notes)

Pour ¾ cup water and cook covered until onions are completely soft. There should be some water left in the pan. (for consistency check video)

Lower the flame, add kasuri methi and pureed spinach. Mix well and cook until it begins to bubble for about 2 to 3 mins. If the curry is too thick you may add a few tbsps of hot water.

Avoid overcooking. Add paneer &amp; mix well. Turn off and remove to a serving bowl. Optionally garnish with cream.

Serve palak paneer with naan, roti or Jeera rice.

How to make palak paneer

https://www.youtube.com/watch?v=c4o0YulTa6o

Palak Paneer is a healthy and delicious Indian curry made with spinach, paneer and spices. It goes well with naan or roti.
Full written recipe here: https://www.indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/

Palak Paneer Recipe (Spinach Paneer Recipe)

Simple and easy Palak Paneer is a popular Indian dish where Indian cottage cheese is cooked with spinach puree. Delicious and healthy! Great with naan!

Palak Paneer

tomato

garlic (divided, 3 whole and 2 finely chopped)

ginger

green chili (or more to taste)

onion (finely chopped)

water (or as needed)

3/4-1 teaspoon garam masala

turmeric powder

red chili powder (or to taste)

salt (to taste)

heavy cream (or adjust to taste)

paneer

kasuri methi (crushed, dried fenugreek leaves)

lemon juice (to taste)

To a pot of boiling water, add little salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted.

Take them out and put them in ice cold water. This helps the leaves in retaining their green color.

To a blender, add the blanched spinach along with tomato, 3 cloves of garlic, ginger and green chili. Puree to a smooth paste and set aside.

Heat a pan on medium heat. Once hot, add the oil and then add the remaining 2 cloves of chopped garlic. Sauté for few minutes until it starts changing color.

Then add the chopped onions. Cook the onion for 2 to 3 minutes until soft and translucent.

Add in the prepared spinach puree and mix. Also add around 1/2 cup water at the point.Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.

Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder and salt. Mix and cook for 1 minute.You may also add ½ teaspoon of sugar at this point if you like.

Then add the heavy cream and mix.

Stir in the paneer and mix. Let the curry simmer for 3 to 4 minutes. Switch off the flame, add lemon juice and kasuri methi and mix.

Serve palak paneer hot with naan or roti or rice.

An incredibly flavorful, vegan take on classic palak paneer with curried tofu in place of cheese! 30 minutes required, big flavor, and so delicious!

Vegan Palak Paneer with Curried Tofu

15-ounce block firm tofu ((drained, patted dry, and cubed))

½ tsp curry powder ((or store-bought))

Tbsp coconut aminos

tsp sea salt

tsp nutritional yeast ((adds a slightly cheesy flavor))

Water

½ Tbsp avocado

½ tsp cumin seed ((or ground cumin))

Tbsp minced ginger

medium diced white onion

tomatoes

garlic ((minced // 4 cloves yield ~12 g))

vegetable broth

curry powder

tsp garam masala

full fat coconut milk ((plus more for serving))

Sea salt, coconut aminos,

Rice or Quinoa

Cilantro

Garlic Naan

This recipe is all about multi-tasking and is totally doable in 30 minutes. Start by preheating the oven to 425 degrees F (218 C) and draining your tofu. Then wrap in a clean towel and set something heavy on top. (This step can also be done in advance with a tofu press.)

Cube tofu and add to a medium mixing bowl. Season with curry powder, coconut aminos, sea salt, and nutritional yeast. Shake the bowl to gently toss. Set aside.

Heat a medium oven-safe seasoned cast iron over medium heat (if using a stainless steel skillet, add a little oil so it doesn’t stick). Once hot, add the tofu and sauté for 3-4 minutes, or until a couple of the sides are browned. Then transfer to the hot oven and bake for 15 minutes. If you prefer firmer tofu, bake longer. If you want softer tofu that mocks paneer, bake less. Set aside to rest in the pan.

Fill a large pot halfway full with water and bring to a boil over high heat. While you wait, move on to the next step.

Heat a large rimmed skillet over medium heat. Once hot, add oil and cumin seed, ginger, onion, and serrano pepper. Sauté until onion is soft and translucent&nbsp;— about 5 minutes.

Add diced tomatoes and garlic and stir to combine. Sauté for 3-4 minutes, or until the tomato has softened.

Your water should be boiling now. Add spinach and cook uncovered for 2 minutes. Then strain and rinse with cold water. Drain well. Set aside.

Add the tomato mixture to a blender or food processor along with cooked drained spinach and the vegetable broth (or water). Blend into a smooth sauce, scraping down sides as needed. If it has trouble blending, add more vegetable broth or water.

Lastly, cook your sauce. Heat the same rimmed skillet from earlier over medium heat. Once hot, add remaining oil (or some water), curry powder, and garam masala. Stir and cook for 30 seconds.

Add the spinach sauce and stir. Cook the mixture over medium-low heat for about 3-4 minutes to deepen the flavors. If it bubbles too much, lower heat to a simmer. Then add coconut milk and stir.

Taste and adjust flavor as needed, adding salt or coconut aminos to deepen the flavor and curry powder for more rich curry flavor.

Serve over your tofu “paneer” and garnish with another drizzle of full fat coconut milk and fresh cilantro. Rice makes a lovely side, as does garlic naan! Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat in the microwave or in a rimmed skillet until hot.

https://www.youtube.com/watch?v=4OzIxeJeNOY

An incredibly flavorful, vegan take on classic palak paneer with curried tofu in place of cheese! 30 minutes required, big flavor, and so delicious!

Full Recipe: https://minimalistbaker.com/vegan-palak-paneer-with-curried-tofu/

Palak paneer is an Indian curry made with spinach, onion, tomato, spices, and paneer (which is a type of Indian cheese). A similar dish called saag paneer is made with other leafy greens (such as mustard greens) and both originated in the Punjab region of Northern India. Our inspired take has similar flavors and ingredients, but swaps the cheese for tofu to keep it plant-based. 
 
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Vegan Palak Paneer with Curried Tofu | Minimalist Baker Recipes

Palak paneer is great when served with a side of basmati rice. Some palak paneer recipes use whole yogurt in place of heavy cream for the sauce. I prefer using heavy cream because the sauce is runnier and the flavor is less tangy. However, feel free to use whichever ingredient you prefer.

Easy Palak Paneer

paneer (see note 1)

ghee

pre-washed baby spinach

ghee oil

yellow onion, finely diced (about 1 1/2 cups)

garlic,

serrano pepper, seeded and finely diced (see note 2)

garam masala

cayenne pepper

heavy cream

Cut the paneer into small pieces. Usually, I...

Cut the paneer into small pieces. Usually, I slice the block of paneer into about 1/3-inch slices. Then, I take each slice of paneer and cut it into smaller pieces. 

Heat 1 1/2 tablespoons of ghee or oil...

Heat 1 1/2 tablespoons of ghee or oil in a large skillet over medium heat. Add half of the paneer pieces and pan fry until golden brown, about 2 to 3 minutes. Sprinkle a small pinch of salt over the paneer before flipping them over. Then, pan fry the other side until golden brown, about 2 minutes. Transfer the fried paneer to a plate. 

Add another 1 1/2 tablespoons of ghee or...

Add another 1 1/2 tablespoons of ghee or oil to the skillet and repeat the pan frying step above. I’ve found that the second batch usually takes less time because the pan is quite hot at this point. Transfer the remaining fried paneer to the plate.

Fill a large saucepan with about 3 quarts...

Fill a large saucepan with about 3 quarts of water and bring it to boil. Add the baby spinach to the boiling water. If all of it doesn’t fit into the saucepan, add half of the spinach first. Once the spinach starts wilting, add the remaining spinach. Cook for about a minute, until all the spinach wilts. 

Use a spider spatula to remove the spinach...

Use a spider spatula to remove the spinach from the saucepan or drain the spinach into a colander. 

Transfer the spinach to a food processor. You...

Transfer the spinach to a food processor. You don’t need to squeeze the excess liquid from the spinach beforehand. Blend the spinach for about 10 seconds. Scrape down the sides of the bowl and blend again for another 10 seconds. Leave the chopped spinach in the food processor (see note 3). 

Heat a large skillet with 2 tablespoons of...

Heat a large skillet with 2 tablespoons of ghee or safflower oil over medium-high heat. Add the diced onions and cook them for about 3 minutes, until they start to soften. Next, add the minced ginger, garlic, diced serrano pepper, and cumin seeds and cook for 30 seconds. Then, add the garam masala, turmeric, and cayenne pepper. Stir to coat the onions with the dried spices.

Transfer the chopped spinach into the skillet. Next,...

Transfer the chopped spinach into the skillet. Next, add the heavy cream and salt. Cover the skillet with a lid and reduce the heat to medium. Let the spinach sauce simmer for about 5 minutes. 

Uncover the lid and add the pan-fried paneer...

Uncover the lid and add the pan-fried paneer to the spinach sauce. Turn off the heat. Serve the palak paneer with basmati rice. 

Palak Paneer - Pan-seared Paneer is bathed in a smooth and luscious spinach sauce infused with Indian spices. An easy authentic recipe, perfect for weeknight dinners. This is an adaptable recipe, perfect for mixed households, see notes.

Palak Paneer (Paneer in Spinach Sauce) 

recipe

onion,

ginger, rough chopped

garlic cloves, rough chopped

jalapeno

black mustard seeds (optional)

yogurt

cashews

sugar

lemon (optional)

In a large skillet, (a non-stick works great here) heat a few tablespoons oil or ghee and season the oil generously with salt and pepper. Pan-sear the paneer or crispy tofu until golden and crispy, and set it aside, covered with foil.

Wipe out the skillet, heat 3 tablespoons ghee over medium heat. Add onion, ginger, garlic and chilies, and sauté until deeply golden and fragrant, stirring often, about 15 minutes, taking your time here.

Add the spices (coriander, cumin, garam masala and mustard seeds) and sauté 2-3 more minutes.  Add the frozen spinach and cup of water, lower heat and simmer uncovered until the spinach is just thawed.

Place this in a blender, (see notes) topping it with the yogurt and cashews. Add the salt and sugar. Blend well, until silky smooth. If the mixture is too dry to blend, add just enough water to get the motor going.  Taste, and adjust the heat by adding a little cayenne if you want more of a kick. Add a squeeze of lemon if you want it tangier.

The sauce will seem slightly salty at first but once you add the paneer, it will soak up the salt.

Place the blended spinach sauce back into the pan uncovered, on med-low heat. (Covering it will lose the lovely vibrant color ). Warm it up gently and slowly, stirring often so it doesn&#8217;t burn. Add the pan-seared paneer and continue cooking until the paneer is warmed just warmed through.

Enjoy this over Fluffy Basmati Rice, with Naan Bread, over Quinoa or cauliflower rice.

Next time I'll add more salt and more jalapenos. Great recipe though!

OMG!  Made this tonight and it was SO delicious!  Everyone at it up... including the kids - such a good way to get some greens in their little bodies.  This is definitely a keeper!

This was a delicious dinner!  I chose to use a combination of seared chicken and roasted veggies (cauliflower, carrot and potato) instead of the paneer.  I also made the ghee and would suggest making this ahead of time if you are making this for a weeknight after work meal.  We made on a Sunday and I roasted the veggies ahead of time too.  I highly recommend  the squeeze of lemon to top it off!  Awesome flavor and I can't wait for my leftovers tomorrow.:)

Thank u so much for sharing this amazing recipe wid us. Really appreciate ur efforts. It came out to be very delicious. Keep sharing more of such recipes.

We have made this recipe a few times now and love it more and more. We ended up reducing the garam masala to 1 tsp because it was a little clove-y and sweet for our taste the first time, but not all garam masalas are the same so I wasn't surprised. Also, we found that Panela cheese is easier for us to find, and a very flavorful substitute for the paneer!

This turned out great! The only reason I'm giving 4 rather than 5 stars is that the amount of fresh baby spinach was off for my preferences. 5 oz (much less than 1.5 lb) was plenty and fit in my blender to boot. Any more and I would have been swimming in it!

I was not positive I'd like this - often I order saag paneer for the cheese and suffer through the sauce. But, man!! I could have left the paneer out and been just fine. This is SO good! I love the vibrant green, the creamy, punchy, bright flavor of the palak, and pan-searing the paneer is inspired! We paired it with your grilled tandoori chicken recipe and a quick Indian Tomato Salad. What a feast! Thank you for another beautiful recipe.

Love this!! It also freezes well (freeze the sauce only, without the paneer). I add fresh coriander (cilantro) in the blender, as I love the taste of coriander.

Dear Sylvia, 

I so appreciate you sharing your recipes through the Internet. Whenever I cook from your website, I am delighted by the wonderful flavors and feel so nourished. For the first time, I can reliably reproduce the flavors of Indian cooking at home. This palak paneer is a favorite, and, as you say above, the sauce is wonderful on any protein or starch, not just paneer.

A hundred thanks to you,

Hayden

I have made quite a few recipes from the blog (all super delicious), but this one is the crown jewel. I can't stress enough how extremely delicious the sauce is. I lived in India and this recipe takes me right back. Very easy to put together, too. 

Thank you so much!

I have been testing several Palak Paneer recipes lately trying to find "my recipe." This one is by far the simplest and tastiest of all I have tried. 
I highly recommend using whole cumin and coriander seeds to give the flavour "bursts" that make this dish so succulent!

https://content.jwplatform.com/videos/7IMlcNHq.mp4

Palak Paneer is a popular Indian dish made with cubes of cheese are simmered in a creamy spinach sauce infused with fragrant Indian spices. Fast and easy, this Keto-friendly, vegetarian meal is also Gluten-free! Video 

Palak Paneer Video

Indian-Spiced Spinach (also known as Saag) is a gluten-free side dish that can be made vegan or vegetarian, or with chicken. Layered with Indian flavours (onion, ginger, garlic, coriander, cumin, and cardamom), but simple to prepare, you can make it in about 30 minutes. Makes 4 servings. 

Indian-Spiced Spinach (Saag)

ginger,

garlic

red pepper flakes

frozen spinach

cardamom

cinnamon

paneer, per person

chicken,

Defrost and cook the spinach according to the package directions. Set aside

Fry the onions, ginger, and garlic in the oil over medium heat, for about 4 or 5 minutes or until lightly browning.&nbsp;

Add the dry spices and continue frying fo another 15 minutes. You will need to stir this every few minutes or so. The mixture will get dryer as you fry it. Add a tablespoon of water when it gets too dry.

Add the spinach and yogurt and heat through.

Blend until the spinach is your desired consistency. Taste, and add salt as needed. Salt will bring out all of the flavours.

Stir in the paneer and/or chicken and heat through.

For variations

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