If you’re looking for an easy, foolproof, and super delicious palak paneer recipe, you’ve come to the right place.
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What is Paneer
Palak paneer is Indian cheese in a luscious curried spinach sauce. What’s not to love? A good palak paneer recipe starts with high-quality paneer that’s creamy, rich, and a bit tangy and salty. The cheese simmers in a fragrant sauce made with fresh herbs, spices, and chiles.
Where do you get paneer?
You can buy paneer in any Indian or South Asian grocery store (or on Amazon), or you can make it yourself. I recently tried my hand at homemade paneer and I was instantly in love. Easy to make, homemade paneer is rich and creamy, with a hint of lemony and salty flavor. Cooked into the bright green curried spinach sauce, it becomes tender and, although it seems impossible, even more creamy.
Once you’ve made the paneer, this Palak Paneer recipe is a breeze to whip up. Quickly blanch the spinach and then puree it with
What is the difference between saag paneer and palak paneer
You may have seen both Saag Paneer and Palak Paneer on restaurant menus. The two dishes are very similar, the main difference being that saag can refer to any leafy greens, while palak refers specifically to spinach.
What should you serve with this palak paneer recipe
Serve this saucy dish with lots of warm
For the spinach puree
- 5 ounces fresh baby spinach
- 1 jalapeno or Serrano chile, stemmed, seeds removed if desired
- 2 cloves garlic
- 1-inch piece fresh ginger, peeled
For the curry
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- ½ cup canned diced tomatoes (or 1 large fresh tomato, diced)
- 1 recipe paneer, cut into 1-inch cubes
- 2 to 4 tablespoons coconut milk
- Fill a medium mixing bowl with water and ice to make an ice bath for the spinach.
- Bring a medium saucepan of lightly salted water to a boil. Add the spinach leaves and remove from the heat. Let sit for about 1 to 2 minutes, until the leaves are wilted but are still bright green. Drain in a colander and transfer to the ice water bath. Let sit until the spinach is completely cooled. Drain.
- While the spinach is cooling, chop the chile, garlic, and ginger in a food processor. Once the spinach is cool, drain it and then squeeze it gently with your hands to remove any excess liquid. Add the spinach to the food processor and process to a smooth puree.
- Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until the onion is softened and beginning to brown, about 5 minutes. Add the garlic and cook, stirring, 1 minute more. Add the cumin, garam masala, salt, and turmeric and stir for 15 to 30 seconds. Stir in the tomatoes along with the spinach puree and about ½ cup of water. Bring to a simmer and then reduce the heat to medium-low and let simmer for about 5 minutes, until it has thickened. Stir in the paneer and cook for about 2 minutes, until the paneer is heated through and softened. Stir in the coconut milk. Serve hot, with rice or naan.
Amount Per Serving Calories 227 Total Fat 18g Saturated Fat 12g Trans Fat 0g Unsaturated Fat 3g Cholesterol 21mg Sodium 564mg Carbohydrates 11g Fiber 3g Sugar 5g Protein 8g