Homemade Pakistani Palak Paneer (Spinach Paneer) , a delightful Indian and Pakistani recipe, involves a few simple steps, but the final outcome is truly irresistible. Join us to discover the authentic approach to preparing Palak Paneer.
WHAT IS PALAK PANEER?
Homemade Pakistani Palak Paneer (Spinach Paneer) , an Indian/Pakistani dinner recipe with roots in North India, has traversed its way to Pakistan and gained popularity in both countries. This recipe features Palak, the Hindi/Urdu term for spinach, and Paneer, a type of South Asian or Indian cottage cheese.
This beloved Indian/Pakistani recipe is relished by numerous enthusiasts. Whether you're entertaining guests at a party or simply yearning for a tasty curry, this mild-spiced dish aligns with several other vegetarian recipes on the blog, such as Aloo Chana, Aloo Baigan, and Aloo Matar.
DIFFERENCE BETWEEN SAAG PANEER AND PALAK PANEER
Saag Paneer incorporates a variety of leafy greens, while Palak Paneer specifically utilizes spinach.
STEPS IN PALAK PANEER
- Blanch the spinach- This particular step holds great importance in the recipe, as it contributes to achieving a vibrant green color for the spinach. Skipping this crucial step result in a Palak Paneer with a much darker hue. Furthermore, blanching enhances the overall flavor of this Indian/Pakistani recipe.
- Frying the Paneer- While some suggest frying the entire block of Paneer, the drawback is that it only gets fried on the outer layer. To ensure even frying, it's essential to cut the Paneer into cubes, allowing it to cook on all sides.
- Make the spinach curry- After frying the paneer you add them to the curry.
INGREIDENTS
- Paneer- Cut and soak your paneer this will make your paneer soft.
- Palak- I used the pre-packaged ones.
- Onion- I prefer red onion for this recipe, you can use yellow as well.
- Oil- I used olive oil for this recipe you can use any neutral oil for this recipe.
- Garlic cloves- Notice that there is no ginger garlic paste; instead, simply chop the garlic cloves. This is intentional, as we aim to exclude ginger from this recipe.
HOW TO MAKE PALAK PANEER?
In a boiling pot, place a stainer with spinach. Submerge the stainer in the boiling water for one minute.
Then fill up a large bowl with water and ice and place the stainer in icy water and give it a mix.
Take out the cold spinach and transfer it to a blender.
Add green pepper also then pulse it.
It should look like this. Set aside.
In a pot add oil and fry the Paneer. Set aside.
Add onion soften the onion.
Next add the garlic cloves and the whole spices.
Add the powdered spices and mix well.
Add the spinach mixture to the pot and let it cook.
Now add fried Paneer and cook for few minutes.
Next add heavy whipping cream, butter and dried fenugreek leaves.
TIPS
- Stay away from Palak Paneer recipes those have tomatoes. Authentic Palak Paneer have no tomatoes.
- Soak the Paneer it will make the paneer soft.
- Blanching the Spinach preserve the bright green color, nutrients and it enhances the taste of this recipe.
- Don't blend the spinach and green pepper smooth. Always pulse it for the most authentic texture. You don't want it runny.
- Fry the Paneer in a non-stick so it won't stick.
HOW TO STORE THIS RECIPE?
This isn't a freezer-friendly recipe. However, it can be stored in the refrigerator for 4-5 days of course with an air-tight lid.
WHAT TO PAIR THIS RECIPE WITH?
Pair this recipe with Plain Naan or Chapati. It can be paired with Cumin rice or Basmati rice. Our daughter loves this with Kachumber on the side as well.
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Let's Make Palak Paneer!!!
Homemade Pakistani Palak Paneer (Spinach Paneer)
Equipment
- blender
Ingredients
- Olive oil
- 1 lbs spinach pre-packaged
- 1 lbs paneer cut in cubes
- ½ medium onion chopped
- 1 green pepper
- 5 garlic cloves chopped
Whole spices
- ½ tsp cumin seeds
- 2 black cardamoms
- 2 dry red peppers
Powdered spices
- 1½ tsp red chili powder
- 2 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt or as needed
Garnish
- 2 tbsp heavy whipping cream
- 1 tbsp butter
- 1 tsp dried fenugreek leaves
Instructions
Cut and soak the paneer
- Cut the Paneer in cube and soak it in 3 cups of water set aside.
Blanching the spinach
- Fill a medium pot with water, and fill a large mixing bowl with water and fill it with ice It should be extremely cold.
- Place the pot with water on the stove and let it come to a boil. Place pot with the boiling water and the mixing bowl that has the ice water side by side.
- Place the spinach in a stainer and place the stainer in the boiling water. Let it submerge with the help of a tong move the spinach around for 30 seconds.
- Place tha stainer in ice cold water with the spinach. Move the spinach around with the help of a tong for 30 seconds.
- Transfer the spinach only in a blender jug and Make sure you leave the water out when transferring.
- Discard all the waters.
Blending
- Now to the spinach add a green pepper and pulse it. Remember you don't want it too runny.
- You should see a bright beautiful green color, cover and store it in the refrigerator so it will maintain its freshness.
Frying the Paneer
- Discard the water from the paneer. Dry the paneer with a paper towel.
- Add ⅓ cup of olive oil to a non-stick fry pan on medium heat. Let it heat up.
- Next add the paneer and fry on all sides evenly. This process will take around 5-7 minutes.
- Set aside.
Curry
- Use the same pot with remaining olive oil. Let it heat up.
- Add onion until translucent.
- Next add garlic, cumin seeds, long dried pepper, and black cardamoms.
- Saute for 3 minutes or until the garlic and onion and golden.
- Add powdered spices and salt and mix everything for 20 seconds.
- Get the spinach mixture out the refrigerator and add that into the pot.
- Now add ½ cup of water and mix well.
- Let it cook for 5 minutes.
- Add the fried paneer and mix gently.
- Cook it for 2 minutes on medium-low heat.
- Garnish with heavy whipping cream, butter, and dried fenugreek leaves.
- Serve Immediately with a hot Naan.
- Enjoy!
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