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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.
I made this for my husband, he LOVED it! Have never made it before and found it very easy. Thanks for the great recipe
hi manjula ji,i luv ur way of cuking.u r just great..i tried many recipes n now i wanna try palak paneer but i want 2 know that spinach is of 2 types. 1st vid large leaves n 2nd vid small leaves,witch 1 u used in this recipe???????the normal indian palak or spinach?????plz reply me as soon as possible.thanx
Hi Manjula,
Thank you for your recipes and videos. I’ve learned a lot from them.
A couple questions. Can paneer made with 2% milk be used here?
Also, you suggest using 1 1/2 cups milk in place of 1/3 cup heavy cream–is this correct? It seems like a lot more liquid would change the character of the dish?
Thanks,
Riley
Hullo Manjula Auntie
I like ur recipes and have tried palak paneer successfully.
I would like to request few recipes:-
Sarson ka saag and makki ki roti- I havent found this in any Indian restaurant here.
and Malai kofta
It will be great if you post these recipes.
Thanks in advance
Thank you for this wonderful recipe Manjula! I was able to make this dish in just under 30 minutes, and it was delicious! I really enjoy your cooking videos.
Dear Manjula,
I am going to prepare an Indian meal on saturday for 4. This afternoon I made Samosa’s which I will put in the freezer till saturday. I already made paneer for the Palak paneer I am going to serve. I enjoy your recipies so much and also your instructions in the video’s. Thank you Manjula
Beatrijs
hi manjula didi pls can you teach us ekadashi recipe or vrat jyoti
Manjula,
This is my sister in law’s and my favorite dish.. I made if for the first time and it was incredible. Thank you so much for making this indian cooking so easy.
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I love your Recipe
I learn here a lot haha u know what i don’t sleep hungry any more
thanks
To Manjula
Keep it up