This Northern Indian creamy spinach dish with cubes of paneer* (fresh pressed cheese) is quite likely one of the more popular dishes on a Northern Indian Restaurant’s menu. Everyone I know likes it.
It’s a good way to encourage the eating of more vegetables but be forewarned, it isn’t particularly healthy eating because of the copious amount of dairy – paneer, cream and ghee and if you are accustomed to eating your greens bright green, well, bright green this dish might not be as it is blended with fried onions, tomatoes, spices and turmeric. But, it is delicious!
I typically serve this with rice and/or chapati (flatbread), some raita (cold condiment typically made from yogurt with cut fresh vegetables such as onions, cucumber, carrot) and a dal -pulse(s) cooked in onions, tomatoes and spices until it is soft and luscious. This menu makes for a very satisfying vegetarian meal.
I am thankful that I used to live across from a Northern Indian neighbour who was very generous with sharing her food and recipes. She would also boldly taste whatever Indian food I would cook and gave me pointers to get the taste right. I distinctly remember serving her my first Palak Paneer. She said it was too green and not cooked enough 🙂
There are numerous recipes for Palak Paneer, likely catered to what one was used to eating either in one’s own home or in an eatery. This recipe is mine. Through numerous tries, I have produced a Palak Paneer that is to my taste. I like the blend and proportions of the aromatics, spices and dairy. It’s not too creamy for me and more importantly, it has a good taste of spinach with just a subtle hint of spices.
* Paneer: Milk is brought to an almost boil. An acid, I use lemon juice, is added to curdle the milk. Once it has separated into curds and whey, I transfer it into a cheese cloth. The whey is kept for use in my bread doughs or fed to my dog. Curds (salt it if you like) are pressed down with a weight until set and cut into cubes. Use straight away or freeze.
Palak Paneer
| Prep: | ~30 minutes |
| Cook: | ~30 minutes |
| Inactive: | Defrost frozen spinach and paneer. |
| Level: | Intermediate |
| Makes: | ~8 cups |
| Oven Temperature: | – |
| Can recipe be doubled? | – |
| Make ahead? | Yes |
Ingredients1 cup=250ml=8.45 US fl oz Vegetable Aromatics Spices Mix 1 Spices Mix 2 * Typically sold in small boxes or plastic packaging. Purchase from an Indian grocery shop. It does enhance the flavour of the spinach and gives it an aromatic fragrance. Substitute with ~1/8 teaspoon fenugreek seeds if you wish but add it together with Spice Mix 1. Dairy Others |
Method
Prep spinach
1. Defrost frozen spinach in colander to allow excess liquid to drain off. Squeeze out some of the water but leaving in most of it – it should be moist.
2. If using fresh spinach, blanch in boiling water, drain and squeeze out some of the excess water – it should be moist.
Prep and measure out remaining ingredients
1. Prep and measure out all ingredients under “Vegetables” and “Aromatics“. If using canned tomatoes, firstly, you want to use as much of the diced tomatoes. So drain most of the liquid and weigh the tomatoes. Then top up with the tomato liquid to get the 14.1oz (400g).
2. Measure out Spice Mix 1 and 2.
3. Measure out dairy ingredients and water. Defrost paneer.
Let’s fry
1. Heat up ~1/4 cup oil in a pot.
2. When hot, add in Spice Mix 1, stir and after ~5 – 10 seconds, add diced onions.
3. Saute until onions have softened and are brown along edges.
4. Add grated ginger and garlic and saute until fragrant.
5. Stir in tomatoes, Spice Mix 2 and saute until tomatoes are softened.
6. Remove from burner.
Grind
1. Add spinach into a food processor.
2. Add onion and tomato mixture over it.
3. Add just enough water if necessary (start with a few tablespoons) to help grind the mixture into a thick and smooth puree.
4. Transfer puree back into pot.
Continue cooking
1. Bring puree back to a simmer.
2. If necessary, add a little water to loosen the mixture but not too much as the puree would be thinned out further with cream and ghee.
3. Simmer for ~10 minutes or until the spinach tastes smooth. Taste a little. It should not have any crunch to it but be creamy smooth on the tongue.
4. Once spinach is creamy smooth, add cream and ghee and bring to a simmer.
5. Taste and adjust seasoning.
6. Add paneer, shake pan to mix it in. Do not stir as it might break up the cubes of paneer. Turn off the burner so that it warms through in the residual heat. Cooking paneer further might break it down.
7. Do not cover pot but you can leave the pot on the burner to keep it warm until ready to serve.
8. Serve hot or at room temperature with white rice, naan or chapatis.
Tips
Can this be made ahead?
It does taste just as good reheated. Remember not to overheat it or you will start overcooking the spinach or worse, the paneer might start to break up. Alternatively, cook this dish half way -chill the pureed spinach. Reheat the pureed spinach, add the paneer and follow through with the rest of the recipe.
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