Palak (Spinach) Paneer
January 5th, 2007 filed under Paneer (Indian Cheese)
Palak Paneer is creamy spinach with paneer (indian home made paneer). This is a very popular with youngsters and served in every indian resturant. The creamy texture of spinach with paneer is a very good combination.
Serves 4.
Ingredients:
- 1 10 oz package of chopped frozen spinach or 4 cups of fresh finely chopped spinach
- 1/3 lb paneer
- 2 medium tomatoes, pureed
- 1 teaspoon chopped ginger
- 1 teaspoon coriander powder (dhania)
- 1/2 teaspoon turmeric powder (haldi)
- 1/2 teaspoon red chili powder
- 1 tablespoon oil
- 1/2 teaspoon cumin seed (jeera)
- Pinch of asafetida (hing)
- 1/2 teaspoon salt, or to taste
- 2 tablespoons of whole wheat flour
- 1/3 cup heavy cream
- 1/2 tomato thinly sliced to garnish
Method:
- If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty.
- blend the tomatoes and ginger to make puree.
- Mix coriander, turmeric, and red chili with tomato puree and set aside.
- Mix whole-wheat flour with heavy cream and set aside.
- Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
- Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
- Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
- Add heavy cream mixture and let this cook another four to five minutes.
- Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
- Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.
Suggestion
You can replace the heavy cream with 1 1/2 cups of milk.
hi aunty .. i tried this recipe and it turned out great .. really happy .. thank you
Another winner.
I used
– 3/4 cup reduced fat buttermilk instead of cream
– firm tofu instead of paneer.
Other than that I followed the recipe exactly using fresh spinach blanched and finely
chopped.
I like this recipe for its simplicity and the taste of spinach is not overwhelmed by
the spice ingredients. Compared with the vahrehvah chef’s version this recipe
takes less time and fewer ingredients.
Hi aunty, i had asked for peda recipe for which i have no reply…
please do reply…i want to know if i can replace paneer with potatos…
There already is a recipe posted here for Peda. Just curious, but why would you want to replace the paneer with potato?
You will just have to do it on your own and see how it turns out. I don’t think it is a common practice to substitute potato for paneer in a sweet dish, but it might turn out ok. Let us know!
Jaya
Hi Aunty,
I replaced paneer with potato becoz of the cholestral in paneer is more and i dont want much to b eaten by hubby ….i already make paneer based sweets so many from ur site….
Instead of paneer with potato is also good taste…..i tried and we felt good….I think instead of paneer potato can b added for high end cholestrol people..
Dearest Manjula,
Thank you so much have having such a great website available for those of us who LOVE indian cuisine!!! I have tried a few of your recipes with much success. My question is can I make the palak paneer ahead of time, refreigerate, and then reheat it?
Thank youf ro your time and my kids (Josh – 5, and Lexi -2) LOVE your recipes as well..as well as watching Manjula herself cook!!
Karen
Hello Karen,
Palak paneer you can refreigerate for a week.
Hello,
Is this eaten by itself, with flat bread, or over rice?
Thanks
Hi Theresa, Palak paneer is eaten with flat bread.
Hi manjula aunty, I tried the palak paneer recipe , when i add the wheat flour paste to the spinach it does not blend well it forms lumps, can u tell me why? thanks
Priti, you have to mix flour with the milk before you add to spinach.
I was delighted to find your website! I tried this recipe and it went over very well. Tonight I’m trying the garbanzo beans and tomorrow I’m attempting naan. It’s really fantastic to find such a great set of recipes for veggies!! Thankyou for doing this!
hi manjula aunty..
tried your palak panner recipe yesterday.. it was really really delicious..
instead of heavy cream i tried using powdered cashew.. it went really well.. thanks for your recipe..
Anjlee, UK
Hi Aunty,
I tried your cocunut burfi yday it came out very good.Can you please tell me how to do with fresh spinach instead of frozen.Do i need to grind the fresh spinach as itis or i need to fry itin little bit oil till the raw smell goes and then grind.appreciate your advice.
Thanks
roopa.
Hello Roopa,
Fresh spinach I chop using a food processor it is fast and easy.
Dear Manjulaji, I tried palak paneer with fresh spinach but in the food processor it came out finely chopped instead of creamy. I blanched the spinach before using the processor and I tried adding a little hot water to blend it, but no success. Any hints for making the fresh spinach come out creamy? I hope to use your recipe at a dinner party.
will try tonight !!!!! & let u know…….. i have tried many of ur sweets….. they came really good….. thanks manjula aunty!!!!