Homemade Pakistani Palak Paneer (Spinach Paneer)
Homemade Pakistani Palak Paneer (Spinach Paneer) is paneer mixed in blanched spinach blend. It's really flavorful.
Servings: 4 people
Calories: 51kcal
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!
Video
Nutrition
Serving: 1person | Calories: 51kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 45mg | Potassium: 120mg | Vitamin A: 744IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg