It is been long I have posted a Paneer recipe. Believe me or not the last post on Paneer I have written was back in March 2017. It was the recipe of Quinoa Pulao with Spice infused Paneer! It does not mean I have stopped cooking Paneer at home. I actually cook Paneer at least once a week for my daughter. She loves Paneer in any form! It is just that I have nor captured neither wrote those recipes here. That is the reason I have decided to come up with a Paneer recipe which Pasta loves and Mehebub hates and I eat without any complaints! Well, I am talking about Palak Paneer aka Saag Paneer.
Pasta loves Palak Panir. Period!
Palak Paneer does not require an introduction. The medley of Palak aka Spinach and Paneer is indeed an amazing North Indian delicacy. I make it quite often at home. Palak Paneer serves several purposes at least at my place. Pasta does not like veggies much and she tries to throw away every single piece of veggie I serve to her except Shukto. However, She lover dishes like Palak Paneer or Sarson Ka saag where the green is cooked after making a paste. I prefer to give Palak Paneer provided the dish is not only having the goodness of Spinach but also the complemented with Paneer. It basically is a wholesome vegetarian dish.
However, serving Palak Paneer to Mehebub is a different case altogether. He simply hates it. Whenever I make Palak Paneer I ended on making something else for him. He, in fact, does not believe his own daughter loves Palak Paneer. Every time I cook it he ended on saying that Pasta is not at all like him but she is a smaller version of her mother 😛 .
The Recipe I follow for Palak Paneer is a slow-cooled one and the end result is Pistachio colored Palak Paneer instead of Leafy green colored one!
Here I must mention; there are several recipes of Palak Paneer available. I use the recipe I learned from the neighboring Auntie when we used to stay in Gurgaon. I have seen several people nagging about sustaining the typical leafy green color of Palak aka Spinach. However, Auntie’s Palak Paneer was not typical leafy green instead it was almost the color of pistachios. According to her, this dish calls for slow cooking of the Spinach paste for the ultimate taste and the more you cook the spinach the more is the chance of not sustaining the color. In addition to that, I have seen her using a good amount of fresh cream while making it which is another reason for the color.
Here’s how I make Palak Paneer at Debjanir Rannaghar!
- Serves: 5 People
- Serving size: 70g
- Calories: 149
- Fat: 7.6g
- Saturated fat: 3g
- Carbohydrates: 12.3g
- Sugar: 3.3g
- Sodium: 764mg
- Fiber: 4.1g
- Protein: 9.7g
- Cholesterol: 12mg
- Paneer: 200g
- Spinach: 500g
- Green chili: 3
- Onion: 2
- Tomato: 1
- Ginger Paste: 1 Tsp.
- Garlic paste: 1.5 Tsp.
- Kasuri Methi: 1 Tsp.
- Cumin Powder: ½ Tsp.
- Kashmiri Red Chili Powder: 1 Tsp.
- Garam Masala Powder: ½ Tsp.
- Salt: to taste
- Fresh Cream: 100ml
- Oil: 1 Tbsp.
- Butter: 1 Tbsp.
- 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 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 this point onward.
- After five minutes of cooking add Cumin powder, Red chili powder, Salt, Garam Masala and also 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 remaining cream followed by butter and mix lightly.
- Switch the flame off and Serve Pakal Panner with Roti/ Paratha/ Rice/ Pulao.
Vegetarian recipes from Debjanir Rannaghar!
- Sheemer Jhal 0r Bengali Shorshe Sheem (Also known as Broad Bean Curry with Mustard Paste)
- Phulkopir Roast (also known as Bengali Roasted Cauliflower!)
- Punjabi Kadhi (also known as Kadhi Pakoda)
- Rosogollar Dalna (also known as Rasgulle ki sabzi)
- Rajasthani Kadhi Pakoda (Also known as Rajasthani Kadhi)
- Bedmi Poori Aur Aloo ki Sabzi (Also known as Bedmi puri aur dubkiwale aloo)
- Narkel diye Cholar Dal (also known as Bengali Cholar Dal)
- Bengali Begun Bhaja (Also known as friend Aubergine)
- Pui Saag diye Masoor Dal (also known as Red Lentil Soup with Malabar Spinach)
- Eggless Strawberry Oatmeal Bars (also known as Strawberry Oatmeal breakfast bars)
- Homemade Strawberry Ice Cream (Also known as Eggless Strawberry Ice Cream)
- Bengali Soru Chakli Pithe (also known as Soru Chakuli Pitha)
- Bengali Kolai Dal (also known as Biulir Dal or Bengali Urad Dal)
- Postor Bora (also known as Bengali Poppy Seed Fritters)
- Aviyal (also known as South Indian mix-veg curry)
- Nepali Aloo Dum (also known as Darjeeling Style Aloo Dum)
- Awadhi Vegetable Tehri (also known as Tahiri)
- Methi Paratha (also known as Methi thepla)
- Kumror Chakka (Also known as Bengali Pumpkin curry)
Have you tried the Palak Paneer recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
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