A creamy yet flavorful preparation of Spinach and Paneer (Indian cheese) blended with spices. Palak Paneer also referred to as saag paneer is a perfect blend of nutrition. Spinach is rich in niacin, zinc, and is a very good source of fiber, vitamin A, C and E and above all its low in fat and cholesterol. On the other hand paneer provides protein, potassium, calcium and much more. Over all this is an energy packed dish.
If you are going to make paneer from scratch I would recommend doing that a day in advance. Prepared with fresh spinach it’s so fresh and great-tasting. Blanched and pureed spinach is used for this recipe but to save time you can use frozen spinach. Just thaw and puree it in a mixer by adding 1/3 cup of water.
Also if you haveonion- tomato masala on hand you can use that instead of making fresh masala. The only difference is that it saves time and adds more flavor and smooth texture to the dish. But if you don’t have onion tomato masala ready then just follow the recipe below. Even without adding cream this palak paneer was a perfect blend of creaminess and texture.
Follow this link to cook palak paneer without onion and garlic. Enjoy this easy and phenomenally delicious saag panner/palak paneer recipe.
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A yum and healthy spinach and Paneer (Indian cheese) preparation. Fail proof delicious palak paneer recipe.
Boil water in a pan. Add spinach. Let it boil for 2-3 minutes.
Using a slotting spoon remove spinach and..
Drop into a large bowl of ice water.
This will stop the cooking process.
Once cooled, drain and coarsely ground spinach.
Assemble rest of the ingredients needed for this recipe.
This dish calls for fried paneer but instead of frying I preferred toasting it on a skillet (tawa).
It's simple - Grease griddle with oil, add sliced paneer to it and with the help of a fork keep turning till paneer turns light golden in color. Once cool cut them into cubes.
For frying paneer - Heat oil in a pan, when hot add paneer and fry till golden brown.
In a pan heat ghee/oil and add cumin seeds. When they start to splutter add chopped onions, garlic paste and saute until onions are translucent. Add tomatoes along with spices and mix.
Cover the pan and lower the flame. Cook for about 2-3 minutes on low fame. Once the oil/ghee starts to leave the masala..
Add blanched palak to the pan.
Give it a good mix and stir it till well- blended.
Cook on a low heat for about 4-5 minutes till the color changes from light green to dark green.
Adjust seasonings and add cubed paneer pieces to cooked palak. Mix and let paneer absorb all the flavors.
Avoid mixing at this point because paneer when dipped in hot spinach will become soft and start to crumble. Serve hot with rotis.