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Palak Paneer: A Must-Try Indian Recipe!

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Palak Paneer is one of my all time favorite Indian foods, not only because it tastes out of the world but also because it’s one of those dishes that is rich but you still you don’t feel guilty eating it. Palak, which is the Hindi name for spinach, doesn’t need any introduction. Paneer is fresh Indian cheese that is rich in protein.

Ingredients

  • 1 pound Spinach
  • 1 teaspoon Fennel Seeds
  • 3 whole Cloves
  • 1 cup Chopped Red Onion
  • 1-½ teaspoon Ginger Paste
  • 4 cloves Minced Garlic
  • 2 whole Thai Green Chilies
  • 3 Tablespoons Olive Oil
  • 1-½ teaspoon Salt
  • 1 Tablespoon Coriander Powder
  • 1-½ teaspoon Curry Powder
  • 1 cup Tomato Puree
  • 8 ounces, weight Paneer, Cut Into Cubes
  • ¼ cups Heavy Cream

Preparation

Boil spinach in a big pot, adding fennel seeds and cloves to it. Let it cool and then blend it in a blender. Save the water in which you boiled your spinach.

Grind onion, ginger, garlic and Thai chili, making a thick paste. Heat oil in a medium-sized pot and add the ground paste. Cook everything until the paste starts changing color from light pink to darker pink and then slowly towards golden. Then add salt.

Stir for a minute until you see the onion losing some oil. That is when you have to add coriander powder and curry powder. Mix it all together and add pureed tomato.

Cook everything until the paste is thicker and all the liquid from the tomato is cooked. Then you have to add the pureed mixture of spinach, fennel seeds and cloves.

Fennel seeds and cloves here are the secret ingredients that I add to my spinach. This gets rid of the spinachy (if that’s a word) smell of the greens.

Don’t forget to turn the heat to the lowest setting because as soon as the spinach hits the hot pot, it would start bubbling and jumping. So continuously stir it on low heat for a minute or two and then cover it with a lid to let it cook. If you think the gravy is too thick for you, add a ladleful or two of the saved boiled water from the spinach and then cover it.

In a separate sauce pan, boil salted water, turn off the heat and then add the paneer cubes. Let it stay in the hot water for 2-3 minutes while your curry is cooking. This helps drain all the excess fat from the cheese, making it softer.

Then add cream or sour cream (whatever you are using) to the spinach curry. Mix well.

Drain the paneer cubes from the salted water and add them to the gravy. Give it one quick boil and your Palak Paneer is ready.

4 Comments

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indiansimmer on 3.18.2011

@shornrapunzel- If you can’t find paneer easily you can totally use tofu. You can even make paneer at home! Its SUPER easy. I have the recipe in my TK recipe box for a homemade paneer.

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shornrapunzel on 2.19.2011

I would love to try this. Where would you suggest looking for paneer? I don’t have an Indian grocery store in my town.

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Clabbergirl on 2.10.2011

Please bring me a bowl of this deliciousness! Pretty please?

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Marla Meridith on 1.29.2011

Love paneer & your recipe looks like a must have :)

One Review

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Katherine Shaw on 1.3.2012

Delicious! Wonderful recipe. I used extra firm tofu but next time if I have time I want to try your homemade paneer recipe. Thanks for sharing!

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