Restaurant style Palak Paneer at home in less than 15 mins!
Palak Paneer (spinach and Paneer cheese) is a popular dish found on most north Indian menus. It’s made of spinach and Indian cottage cheese called Paneer, perfect for vegetarians. Similar to the western creamed spinach but with some added spices it takes it the flavor to a whole new level. You can also add Methi (fenugreek) leaves or even mustard greens to fortify it even further. It uses some very basic spices to let the vibrant green spinach and paneer be the star of the show. Traditionally, it is made with lots of butter and cream for richness. It can be enjoyed with naan, roti or chapati.
Many assume that if its on a restaurant menu, it must be difficult and only for professional chefs. This is definitely not true in the case of Palak Paneer. It is actually very simple to make at home. Here is a full proof recipe for beginners that turns out just like its from your favorite restaurant. It uses just enough oil/butter and cream to give it some richness without making it unhealthy. With simple spices and commonly found ingredients, this is a perfect quick fix meal that the family will love. Most kids love paneer, so this is my way to get them to eat spinach with it! A great cheat for moms with picky eaters. Get your greens in and iron up with this healthy flavorful vegetarian option!
Makes 2-3 servings
Time: 15 mins
Ingredients:
- 6 oz (1/2 block) of Paneer
- 2 cups of frozen or 6 cups of fresh spinach
- 1 cube (1/4 cup) of frozen methi or 1 tbsp dried kasuri methi (optional)
- 1 cup small diced onion
- 1/2 tsp of ginger garlic paste
- 2 tbsp oil, butter or ghee + oil for frying paneer
- 1/2 tsp salt
- 1/4 tsp whole cumin seeds
- 1 cinnamon stick
- 1 large black elcho or 2 small green cardamom pods
- 1/2 tsp cumin coriander powder
- 1/4 tsp Garam masala powder
- 1/4 tsp chana masala powder (optional). (I prefer MDH brand for chana masala)
- Optional: 1 packet of Methi Mutter malai masala (I prefer Rasoi Magic brand). I prefer this to the actual palak paneer masala for this dish.
- 1/8 tsp red chili powder or chili flakes or 1 whole fresh green chili
- 3 tbsp sour cream or 1/4 cup heavy whipping cream
Method:
- Cut paneer into smaller pieces. Try triangle shape for a change.
- In a frying pan, add oil and heat on medium flame. Once hot, fry the paneer pieces to a slightly colored stage. Do no have to brown all the way. Drain on paper towel and set aside.
- In blender add spinach, methi, Packet masala mix, and cream, blend till the spinach is chopped small. Add a little water at a time as needed just enough to spin the blender, (less is better). It should not be a complete blend like green chutney, keep it slightly larger. Set aside.
- In a pot on medium high heat, add oil, whole cumin seeds, cinnamon and cardamom. Stir fry for 2 mins till you smell the spices.
- Add onion and cook for 3 mins till translucent. No need to color them.
- Add ginger garlic paste and stir fry to another min. Color is ok but not necessary.
- Add the blended spinach mixture along with all the spices and salt. Cook for 10 mins or until it comes to a boil. Keep a lid handy as it may splutter.
- Gently stir in fried Paneer cubes and turn off heat. No need to cook paneer as it is already fried.
- Optional: traditionally a dollop of butter or cream is added on top for garnish.
- Serve hot with naan or roti and enjoy!
Tips:
- Restaurant Tip: Frying the paneer cubes add a crust on the outside to prevent them from breaking apart in the curry. You can add the paneer cubes directly, however with too much stirring they can break crumble.
- Do not overcook the spinach, the longer you cook it the browner the color gets plus it looses its nutrient value. To maintain the green color, do not cook more than 10 mins after it comes to a boil. Remember spinach can be eaten raw, it does not need to be cooked at all!
- If you are not using the packet masala and you like the curry to be thicker: take 2 tbs of besan (chick pea) flour mixed with 2 tbs water till smooth slurry, add to the curry and cook till it boils.
- Make double and save for next time; Palak Paneer can be frozen for up to 6 months. Thaw till it fully thaws out without stirring. Heat up in microwave to avoid stirring and breaking up the paneer.