Palak paneer/Saag paneer

Palak Paneer is one of my all time favorite Indian curries. It is a hearty, wholesome, comforting dish loved by all in my family too. Sometimes also known as Saag Paneer, it is an all time classic. The homemade cheese or paneer is slowly simmered in a very aromatic  and creamy curried spinach or saag/palak - an omnipresent dish in almost every menu of Indians restaurants all over the world. It is served with a basket of buttery naans. You break a piece of the bread, use it to scoop up the gravy and savor the mild yet authoritative burst of flavor, taste and texture.
The combination of spinach and cheese is a power pack. With the protein of the cheese and calcium, iron, vitamins of spinach, this dish besides being a treat to the eye and taste buds, is really good for you. If your kids get a liking for it - like mine did - it is also a great way to put some spinach in them.

Like all other Indian recipes, this dish has slight variations which are not just regional but also vary from one home to another. I use Kasoori Methi (dried Methi/Fenugreek leaves) along with spinach but this is entirely optional. Another thing which I do a bit different here is the addition of tomatoes. I like the subtle tart hint of the tomatoes imparted to the dish. Also to keep the healthy essence intact I avoid the heavy cream altogether.

Ingredients:
Spinach ........................... 1 12 oz pkt washed and chopped (about 4 cups packed)
Paneer ............................ 1 1/2 cups cubed
Cumin seeds ..................... 1 tsp
Asafoetida ....................... a pinch
Oil ................................ 2 tbsp
Onions ............................ 1 big grated
Ginger garlic paste ............. 1 tsp
Tomato ........................... 1 medium finely chopped 
Sugar ............................. 1/2 tsp
Garam Masala .................... 1 tsp
Cumin, coriander powder ...... 2tsp
Red Chilli Powder ............... 1 tsp or to taste
Salt ................................ to taste
Turmeric Powder ................ 1/2 tsp
Evaporated milk/whole milk ... 1 cup
Kasoori methi .................... 1 tbsp (optional)

Method:
1. Boil the spinach with 1 cup water and sugar in a microwave or stove top for 7 - 8 minutes stirring once in between.
2. Coarsely blend cooked spinach, don't make a puree.
3. Heat 2 tbsp oil in a medium non-stick pan on high heat. Once oil is hot, add in the cumin, asafoetida and onions. Stir and cook for 3 - 4 minutes.
4. Add in the ginger-garlic paste and mix. Cook for another 4 - 5 minutes.
5. Add in the tomatoes and 1/4 cup water. Cover and cook till the oil separates from the mixture. Add the coriander, cumin and turmeric, red chilli powder.
6. In a non-stick frying pan, heat the remaining 1 tbsp oil. Add in the paneer cubes and let them cook till they are golden brown. Remove from the pan and drain on a paper towel.
7. Add in the spinach. Cover and cook for 4 - 5 min. Be careful as it splutters a lot.
8. Add in the evaporated milk. Mix and cook for another 5 - 7 minutes, stirring in between. Add in the kasoori methi.
9. Mix and add the garam masala, add in the paneer, let simmer for 2-3 minutes. Serve hot! ENJOY!

Pin It