Palak Paneer
(Spinach with Paneer)
Palak Paneer is a traditional North Indian dish and a vital part of the Punjabi cuisine. Spinach is called Palak in India and Paneer is Indian cheese and this dish is made with a spinach and paneer and cooked with aromatic spices.
Palak is a green leafy vegetable which is a great source of Iron. Palak paneer is a nutritious and healthy dish, packed with the goodness of spinach and loaded with protein from the paneer.
Palak paneer is a popular dish on the menu in any Indian restaurant and in the weddings or parties dinner menu. Like all the other Indian recipes, this dish has slight variations which are not just regional but also from one home to another. Some fry the paneer until golden brown before adding it to the spinach some add it as the original paneer is. Some people add kasoori methi to add the flavor to the dish.
Palak paneer dish is relished with Naan, or any bread. If paneer is not on hand, or for vegans, substitute paneer with firm or extra firm Tofu or vegetables like potatoes or Mushrooms.
Palak is a green leafy vegetable which is a great source of Iron. Palak paneer is a nutritious and healthy dish, packed with the goodness of spinach and loaded with protein from the paneer.
Palak paneer is a popular dish on the menu in any Indian restaurant and in the weddings or parties dinner menu. Like all the other Indian recipes, this dish has slight variations which are not just regional but also from one home to another. Some fry the paneer until golden brown before adding it to the spinach some add it as the original paneer is. Some people add kasoori methi to add the flavor to the dish.
Palak paneer dish is relished with Naan, or any bread. If paneer is not on hand, or for vegans, substitute paneer with firm or extra firm Tofu or vegetables like potatoes or Mushrooms.
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Ingredients:
2 10 oz pack of chopped frozen spinach (thawed) or 2 pound of fresh chopped spinach 1 Brick of paner (10 oz) 2 Medium onions 1 Tablespoon minced garlic 2 Medium size ripe tomato – chopped 1 Medium green chili - chopped 1 Tablespoon fresh chopped ginger 2 Teaspoons coriander powder ½ Teaspoon red chili powder ½ Teaspoon turmeric powder ½ Teaspoon garam masala or to your taste 5 Tablespoons vegetable oil 1½ Teaspoon salt or to your taste 1 Tablespoon of butter Ingredients for hot chili tadka: (Optional) 2 Teaspoons crushed red chilies or red chili powder 2 Tablespoons melted butter or ghee Cooking measurement conversion Measurement converter |
Onions, Tomatoes, Ginger,
Garlic, and Green Chili 
Paneer
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Frozen chopped Spinach
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Fresh chopped Spinach
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Directions:
1. Thaw the frozen spinach and transfer it in a sauce pan and boil it for 10 to 15
minutes.If using fresh spinach then chop it and boil.
2. Transfer the boiled spinach in the blender or a food chopper, add chopped
ginger, and chopped green chilies and grind them. Keep it aside.
1. Thaw the frozen spinach and transfer it in a sauce pan and boil it for 10 to 15
minutes.If using fresh spinach then chop it and boil.
2. Transfer the boiled spinach in the blender or a food chopper, add chopped
ginger, and chopped green chilies and grind them. Keep it aside.
Boil the spinach
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Grind the Spinach
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Grinded spinach
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Slice the Paneer
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Directions for paneer:
1. Cut the paneer into small cubes. Paneer could be used as it is or could be deep
fried, baked or sautéed.
2. Heat 2 tablespoons oil in a nonstick flat frying pan. Place the paneer in the pan
one at a time and spread them all over the pan and cook them for 2 minutes,
with the spatula check if the bottom become golden brown then turn them
around and cook other side for 2 minutes.
3. Once both the side becomes golden brown or desired color take them out from
the pan and place them in the plate over the paper towel. Repeat until all the
pieces are fried. Keep them aside for later use.
1. Cut the paneer into small cubes. Paneer could be used as it is or could be deep
fried, baked or sautéed.
2. Heat 2 tablespoons oil in a nonstick flat frying pan. Place the paneer in the pan
one at a time and spread them all over the pan and cook them for 2 minutes,
with the spatula check if the bottom become golden brown then turn them
around and cook other side for 2 minutes.
3. Once both the side becomes golden brown or desired color take them out from
the pan and place them in the plate over the paper towel. Repeat until all the
pieces are fried. Keep them aside for later use.
Spread the paneer slices in the pan
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Paneer sliced are sauteed
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4. Use a food chopper or blender to mince the onions and garlic. Mixture should
be coarse
5. On high heat add 3 tablespoons oil in a nonstick frying pan or heavy bottom
stainless steel frying pan. Add minced onions and garlic and sauté, while
periodically stirring. Onions will have a lot of water so for the first 8 to 10
minutes keep the heat high so that all the onion water evaporates quickly.
6. While onion mixture cooks add the tomato to the same food chopper or blender
and puree.
7. Once the onion water has evaporated turn the heat down to medium and let the
onions fry for 8 to 9 minutes, frequently stir the onions.
be coarse
5. On high heat add 3 tablespoons oil in a nonstick frying pan or heavy bottom
stainless steel frying pan. Add minced onions and garlic and sauté, while
periodically stirring. Onions will have a lot of water so for the first 8 to 10
minutes keep the heat high so that all the onion water evaporates quickly.
6. While onion mixture cooks add the tomato to the same food chopper or blender
and puree.
7. Once the onion water has evaporated turn the heat down to medium and let the
onions fry for 8 to 9 minutes, frequently stir the onions.
In a pan add oil, minced onions and garlic and fry
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Onions become light brown
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8. Once the onions become light brown add coriander powder, red chili powder,
turmeric powder and mix with fried onions and cook for few seconds.
turmeric powder and mix with fried onions and cook for few seconds.
Add Coriander powder, Red chili powder and Turmeric powder and mix
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Mix spices with fried onions
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9. Add tomato puree. With the tomato puree onion masala become watery turn
the heat high for 2 to 3 minutes, so that water evaporates quickly and then turn
the heat down. Keep stirring the onion masala frequently.
10 In about 5 to 6 minutes tomato puree and onion will blend together.
11. Once all the water has evaporated and you see the oil in the pan that means
onion masala is done.
the heat high for 2 to 3 minutes, so that water evaporates quickly and then turn
the heat down. Keep stirring the onion masala frequently.
10 In about 5 to 6 minutes tomato puree and onion will blend together.
11. Once all the water has evaporated and you see the oil in the pan that means
onion masala is done.
Add tomato puree into onion Masala
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Mix tomato puree with onion & spices
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12. Add the grinded spinach, salt and 1 cup of water, and mix with the onion
masala, cover the pan and cook on medium heat for 15 to 20 minutes.
13. While cooking keep stirring periodically so that onion masala and spinach
mix well all the time. Ground Spinach tend to splatter. when stirring turn the
heat to very low so that it stop splattering. After stirring cover the lid and let
it cook.
masala, cover the pan and cook on medium heat for 15 to 20 minutes.
13. While cooking keep stirring periodically so that onion masala and spinach
mix well all the time. Ground Spinach tend to splatter. when stirring turn the
heat to very low so that it stop splattering. After stirring cover the lid and let
it cook.
Onion Masala is done
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Add grinded Spinach in onion Masala
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Add Water in Onion Masala
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Add salt
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Mix Spinach with Onion masala
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Cover the pan and cook
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14. If the spinach is too thick then add more water. Once spinach change its green color to yellowish green, add garam masala and 1 tablespoon of butter mix and cook for few minutes. (If you wish you can skip adding butter)
Spinach become yellowish & cooked
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Add Garam masala and mix
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Add Butter and mix
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Spinach is cooked
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15. Once spinach is cooked to the desired taste add Paneer, cover the pan and cook
for 5 minutes, spinach and Paneer should not be too watery, it should have
thick consistency.
16. While Paneer is cooking, prepare tadka (hot oil), in a separate small pan, heat
2 tablespoons of butter or ghee add crushed peppers and fry for few minutes
or until peppers become brown.
for 5 minutes, spinach and Paneer should not be too watery, it should have
thick consistency.
16. While Paneer is cooking, prepare tadka (hot oil), in a separate small pan, heat
2 tablespoons of butter or ghee add crushed peppers and fry for few minutes
or until peppers become brown.
Add sautéed Paneer cubes
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Mix Paneer cubes with cooked spinach
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Cover the Pan and cook
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Palak Paneer is cooked
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17. Once the spinach and paneer is cooked and you have the desired consistency turn the stove off.
18. When ready to serve transfer palak paneer into a serving dish and pour chili tadka over it and mix.
18. When ready to serve transfer palak paneer into a serving dish and pour chili tadka over it and mix.
Add chili Tadka
Tip:
1. Instead of pureeing the spinach, you can chop it to achieve a more textured dish. If you prefer not grind the spinach, then just add the chopped and thawed spinach in onion masala and follow the directions . See Palak paneer (Spinach with paneer)
2. 1 pound of fresh spinach is equal to 6 cups chopped spinach and after boiling equal to 1 cup.
3. Paneer can be fried for extra flavor or added to the dish without frying. Paneer
is now available in Indian supermarkets.
3. If you prefer make paneer at home.(See how to make paneer at home)
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
1. Instead of pureeing the spinach, you can chop it to achieve a more textured dish. If you prefer not grind the spinach, then just add the chopped and thawed spinach in onion masala and follow the directions . See Palak paneer (Spinach with paneer)
2. 1 pound of fresh spinach is equal to 6 cups chopped spinach and after boiling equal to 1 cup.
3. Paneer can be fried for extra flavor or added to the dish without frying. Paneer
is now available in Indian supermarkets.
3. If you prefer make paneer at home.(See how to make paneer at home)
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Spinach with mushroom Kadhi paneer
Muttar paneer Paneer frankie (wrap)
Paneer curry Crumbled paneer curry
Palak paneer Lachha paratha
(Paneer with spinach) (Spiral layered paratha)
Spinach with mushroom Kadhi paneer
Muttar paneer Paneer frankie (wrap)
Paneer curry Crumbled paneer curry
Palak paneer Lachha paratha
(Paneer with spinach) (Spiral layered paratha)
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