Palak Paneer, also known as Saag Paneer, is a nutritious vegetarian dish from India. It is made by blending spinach and paneer to create a flavorful paste. This delicious and wholesome recipe can be prepared in just half an hour, making it a quick and healthy option for any meal.
I haven't shared a Paneer recipe in a while, believe it or not, the last time I wrote about Paneer was in March 2017. That post was about Quinoa Pulao with Spice-infused Paneer! But don't think that I've stopped cooking Paneer at home. In fact, I make Paneer at least once a week for my daughter. She enjoys Paneer in any form! I just haven't documented or shared those recipes here. That's why I've decided to share a Paneer recipe that Pasta loves, Mehebub dislikes, and I happily eat without any complaints! And that recipe is Palak Paneer, also known as Saag Paneer.
Palak Paneer a dish that my daughter loves
Palak Paneer is a well-known delicacy from North India that needs no introduction. I prepare it frequently at home, as it serves multiple purposes for us. My daughter, Pasta, is not a fan of vegetables and tends to reject everything I serve her, except for Shukto. However, she enjoys dishes like Palak Paneer or Sarson Ka saag, where the greens are cooked in the form of a paste. I find Palak Paneer to be a satisfying vegetarian dish because it combines the goodness of spinach with the richness of paneer.
However, when it comes to serving Palak Paneer to Mehebub, it's a different story altogether. He simply despises it. Whenever I make Palak Paneer, I end up preparing something else for him. He can't believe that his own daughter loves Palak Paneer. Every time I cook it, he ends up saying that Pasta is nothing like him, but rather a smaller version of her mother.
Perfect Palak Paneer Recipe - variations
The method I follow to make Palak Paneer is a patiently simmered one, resulting in a Palak Paneer that boasts a hue akin to pistachios rather than the usual leafy green. I must note that there are countless Palak Paneer recipes out there, but I stick to the one I learned from a friendly neighbor during our time in Gurgaon. Many individuals express concern about preserving the traditional leafy green shade of Palak, or spinach. However, Auntie's Shag Paneer diverged from the norm with its delightful pistachio-like color. According to her, achieving this dish's optimal flavor requires slow-cooking the spinach paste, with the color fading the longer it simmers. Moreover, I observed her generous use of fresh cream, which further contributes to the unique hue.
Here's how I make Palak Paneer at Debjanir Rannaghar!Print
Within just half an hour, you can whip up a nutritious and delectable Indian vegetarian accompaniment called Palak Paneer. This dish is crafted using a blend of spinach and paneer, resulting in a wholesome and flavorful cottage cheese recipe.
- 200g Paneer
- 500g Spinach
- 3 Green chili
- 2 Onion
- 1 Tomato
- 1 Tsp. Ginger Paste
- 1.5 Tsp. Garlic paste
- 1 Tsp. Kasuri Methi
- ½ Tsp. Cumin Powder
- 1 Tsp. Kashmiri Red Chili Powder
- ½ Tsp. Garam Masala Powder
- 1 Tsp. Salt or to taste
- 100ml Fresh Cream
- 1 Tbsp. Oil
- 1 Tbsp. Butter
- Cut Paneer into 1" cubes.
- Wash Spinach thoroughly under running water.
- Cut and discard the spinach stems. The recipe calls for the leaves only.
- Take a deep vessel and fill it with two liters of water and start boiling the water.
- Meanwhile, in a separate bowl keep chilled water and at least 20 ice cubes.
- Once the Water starts boiling add the spinach leaves and cook for 2 minutes.
- Do not reduce the flame and do not cover the pan with a lid.
- Switch the flame off and using a tong transfer the spinach to the bowl containing chilled water and ice. This step is to keep the color of spinach intact.
- leave it for around 5 minutes.
- Meanwhile, chop the onion into small strips and cut tomatoes into big chunks.
- Now take the spinach along with tomato and green chilis in a blender and make a smooth paste of these.
- Add ½ cup of water while blending the greens.
- Heat oil in a pan and temper the oil with half of the Kasuri Methi.
- Now add chopped onion and fry until the onion turns translucent.
- Add Ginger and garlic paste and cook for 3 minutes or until the raw aroma goes away.
- Now add the Spinach paste and give it a thorough mix.
- Keep the flame low from this point onward.
- After five minutes of cooking add Cumin powder, Red chili powder, Salt, Garam Masala and also the rest of the Kasuri Methi and mix.
- Add 2 Cups of water.
- Keep cooking for 5 minutes without covering the pan with a lid.
- Now add half of the fresh cream after blending it with a spoon so that there is no lump.
- Mix it with the spinach and add cubed Paneer as well.
- Cook for around 10 minutes.
- Once reach the perfect texture add the remaining cream followed by butter and mix lightly.
- Switch the flame off and Serve Pakal Panner with Roti/ Paratha/ Rice/ Pulao.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Paneer, Veg
- Method: Cooking
- Cuisine: North Indian
- Serving Size: 70g
- Calories: 149
- Sugar: 3.3g
- Sodium: 764mg
- Fat: 7.6g
- Saturated Fat: 3g
- Carbohydrates: 12.3g
- Fiber: 4.1g
- Protein: 9.7g
- Cholesterol: 12mg
Keywords: palak paneer recipe, shag paneer recipe, indian paneer recipe, debjanir rannaghar
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Have you tried the Shag Paneer recipe from Debjanir Rannaghar!
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