Palak paneer

1 h
Palak paneer

Palak paneer is a classic Indian dish that has been enjoyed for centuries. With its vibrant green colour and creamy texture, it is a dish that is both visually stunning and satisfying to the palate. Made with fresh spinach, aromatic spices, and toasted cubes of paneer cheese, you are in for a hearty treat. Typically served with rice or naan, this popular Indian dish can be enjoyed as a main course or side dish, making for a hearty and satisfying meal sure to please anyone who enjoys flavourful Indian cuisine.

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Ingredients

Paneer:

Skimmed or whole milk
1 l
Freshly squeezed lemon juice
1½ tbsp
Coarse salt
½ tsp
Rinsed spinach leaves
200 g
Water
200 ml
Small garlic cloves
2
Finely chopped pickled jalapenos or green chillies
1 tsp
Butter
15 g
Ground cumin
2 tsp
Garam masala
1 tsp
Cinnamon stick (approx. 5 cm)
1
Finely chopped yellow onion (approx. 75 g)
1
Small, finely chopped garlic cloves
2
Finely grated ginger
1 tbsp
Peeled tomatoes (approx. 200 g)
½ can
Coarse salt
1 tsp
Double cream
50 ml

Serve with:

Warm naan bread
250 g
Basmati rice
250 g
Ground turmeric
1 tsp

Instructions

  • In a heavy-bottomed pot, bring milk to a boil while stirring.
  • Turn down to low heat and add lemon juice and salt. Stir in the milk until the mixture separates.
  • Place a strainer lined with a clean, thin, damp cloth over a bowl, for example, a tea towel. Pour the separated milk into the strainer and let it drip and cool for approx. 15 minutes. Gather the cloth and wring out more moisture. Form the cheese grains into a small, flat square, still in the cloth, and place it on a plate. You can place a pot filled with cold water on top of the cheese package and let the paneer cool down in the refrigerator under pressure – it takes approx. 1 hour.
  • Blend spinach, water, garlic, and chilli into a purée.
  • Melt half the butter in a pan until it becomes golden. Cut the paneer cheese into cubes and fry them until golden at medium heat while stirring for approx. 5 minutes, and then take them off the heat.
  • Melt the rest of the butter in the pan, add spices and stir for approx. 30 seconds. Add onion, garlic, and ginger and fry for about 5 minutes on low heat or until the onions are clear.
  • Stir tomatoes, spinach purée, and salt into the onions.
  • Stir in cream, add cheese and heat the dish well. Serve with warm naan and rice.
Enjoy!

Tips

Palak paneer may seem like a simple dish to make, but there are a few tips and tricks to ensure that it turns out perfect every time. One important tip is to use fresh spinach, which provides the best flavour and texture. Make sure to thoroughly wash and dry the spinach leaves before cooking. You may also want to remove the stems and blanch the spinach before blending it with the other ingredients, removing its raw, bitter taste.

Tips

Another tip is to use a heavy-bottomed pot when making the spinach sauce, which helps to prevent burning and ensures that the sauce cooks evenly. When cooking the cheese, be sure to toast it until it turns golden brown for the best result.

Questions about palak paneer

Explore Indian cuisine with our easy palak paneer recipe. Below you can read more about the flavourful dish and find all the information you need so you can succeed with the dish. 

What is palak paneer?

Palak paneer is a popular dish from the Indian subcontinent and is made with puréed spinach, spices, and cubes of paneer cheese, which is a fresh, unaged, and unsalted cheese commonly used in Indian cuisine. Paneer is similar to cottage cheese in texture, but it is made by curdling milk with an acidic ingredient like lemon juice or vinegar. The curds are then drained and pressed to form a block of cheese that can be sliced or cubed. The paneer cubes are lightly fried and then added to the spinach purée, along with various spices.

How to make palak paneer?

To make palak paneer, first prepare the paneer cheese by boiling milk, adding lemon juice and salt, and straining the curd through a damp cloth. Shape the curd into a small square and let it cool in the refrigerator for an hour under pressure. Blend spinach, garlic, chilli, and water into a purée. Fry cubed paneer until golden and set aside. In the same pan, melt butter, add spices, onion, garlic, and ginger, and fry until the onions are clear. Add the spinach purée, chopped tomatoes, and salt. Stir in cream and fried paneer and heat the dish through.

What to serve with palak paneer?

Palak paneer is typically served with rice and warm naan, which are both common accompaniments in Indian cuisine. The rice is a neutral side dish that complements the flavours of palak paneer, while the naan is perfect for soaking up the flavourful sauce. Some people also like to serve it with other Indian side dishes like raita or chutney.

Is palak paneer spicy?

Palak paneer can vary in spiciness depending on what you like. It typically includes spices such as cumin and garam masala, which can add some warmth to the dish, but it is not necessarily spicy. However, it may also include chilli peppers, jalapenos, or chilli powder, which can add some heat. But in general, palak paneer is not considered to be an overly spicy dish, even though it can have a little bit of a kick to it.

Can you freeze palak paneer?

Yes, you can freeze palak paneer for up to 3 months. Once the palak paneer has been prepared, allow it to cool and transfer it to a freezer-safe container – make sure it is sealed tightly shut to avoid any spillage in the freezer. When you are ready to serve, thaw it in the refrigerator, reheat it in a pan, and serve it with rice and naan.

How to remove bitterness from palak paneer?

Overcooked spinach or spinach stems can cause the palak paneer to become bitter. To remove the bitterness, blanch fresh spinach leaves in boiling water and remove the stems. A sweetener such as sugar or honey can also counteract the bitterness, so add a small amount little by little until the desired taste is achieved. Adjusting the spices can also help. Adding too much of any spice can cause bitterness, so adjust as needed and taste as you go. Alternatively, you can neutralise the taste by adding milk or cream.

What is the difference between saag paneer and palak paneer?

Saag paneer and palak paneer are North Indian dishes that both feature paneer cheese and leafy greens. The former is made with a combination of leafy greens such as spinach, mustard greens, and/or collard greens, while the latter is made specifically with spinach. The greens are cooked down with spices and blended into a purée, which is then mixed with the soft cheese cubes. Saag paneer can have a more complex and earthy flavour due to the variety of greens used, while palak paneer has a more distinct flavour thanks to spinach. Both dishes are typically served with rice or naan.

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Indian palak paneer with naan and rice

Palak paneer is a classic curry dish that originates from Northern India. It consists of pressed cheese, known as paneer, mixed with a purée made from spinach leaves and an aromatic blend of spices. The ‘palak’, meaning spinach in Hindi, is cooked down with spices, giving the dish a rich and complex flavour, while the cheese adds a creamy and satisfying texture. This delicious savoury dish is typically served with warm naan and rice, making it a comforting meal that can be enjoyed all year long. If you are looking to try something new or want to expand your culinary horizons, give palak paneer a try. The tasty dish will transport your taste buds to the vibrant and lively streets of Northern India.

For more delightful dishes from the Indian subcontinent, be sure to check out our recipes for mango chutney, tikka masala, and homemade naan.

Delicious Indian flavours and velvety cream

Palak paneer is a dish that showcases some of the most iconic and flavourful spices of Indian cuisine. The blend of spices used in this dish includes cumin, garam masala, and cinnamon, among others, which add a depth of warmth to the spinach purée. These aromatic spices work together to create a rich and delectable flavour profile that is both comforting and exotic. But what takes it to the next level is the addition of velvety cream, which helps balance the spices and bring all the flavours together. The cream adds a luxurious and smooth texture, making it even more indulgent and satisfying.

Make easy homemade paneer cheese

Making homemade paneer cheese is surprisingly easy and well worth the effort. All you need is milk, lemon juice, and a bit of salt. The result is a fresh, creamy cheese with a mild, slightly sweet flavour that is perfect for palak paneer. The texture of the cheese is firm and crumbly and holds its shape well when toasted. Making homemade paneer cheese is not only easy, it also adds a wonderful homemade touch to any dish.

Bright green spinach sauce and toasted cubes of paneer

Palak paneer is a dish that brings together the fresh and earthy flavour of spinach with the rich and creamy texture of toasted cubes of paneer cheese, creating a delicious and unforgettable taste experience. The bright green spinach sauce is infused with a blend of aromatic spices like cumin, coriander, ginger, and garam masala, which complement the tender leaves and add depth and flavour to the dish. The toasted cubes of cheese add a satisfying texture and a mild, slightly sweet flavour that perfectly balances the boldness of the spinach sauce. When combined, the spinach and paneer cheese create a harmonious and delicious flavour experience that is sure to impress even the most discerning palate.

Add your own touch

If you are looking to mix things up with your palak paneer recipe, there are a few simple ways to add variety to the dish. For example, you can make palak paneer with tofu either with paneer cheese or without. Tofu offers a similar texture and flavour, and you simply cut the tofu into cubes and toast them in a pan before adding them to the spinach sauce.

You can also add chicken. Cut the chicken into bite-sized pieces, cook it separately, and then add it to the spinach sauce before serving. Both options provide a delicious twist on the classic and simple palak paneer recipe.

https://www.arlafoods.co.uk/recipes/palak-paneer/