Palak Paneer Recipe Step By Step + Video

Saag paneer makes a great vegetable side dish as part of a multi-course meal. Or it can be your simple meal on its own—can’t lose either way. Congratulations, you’ve made paneer!

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  • Once the Instant pot beeps, do a quick pressure release.
  • It’s also one of the easiest cheeses to make at home.
  • One of the wonderful things about the Indian dishes is that all the ingredients can be kept in the freezer or the cabinet - it's perfect for quarantine!
  • Vegan and Keto-friendly options included.
  • Transfer it to a blender and blitz it to make a smooth creamy puree.
  • The amicable combination of spinach and Indian cottage cheese is simply delicious and so healthy that one can hardly resist having it.
  • By blanching in so much water and throwing away the water, don’t you think minerals of spinach are lost.

Saag can refer to one or more leafy vegetables such as mustard greens, collard greens, or spinach. It may even contain finely chopped broccoli. Once all the steam releases, open the lid. Use an immersion blender to blend the spinach into a smooth paste.

Other Paneer Recipes For You

Palak Paneer is one of my favourite dishes ever since I was a child and now its my children's favourite as well. Along with the richness of protein in the paneer and vitamins and minerals in the spinach, it makes it a wholesome, healthy and low fat dish. Palak Paneer Recipe is a preparation of spinach that is steamed, pureed and simmered along with subtle spices and cottage cheese . I had made this according to your old recipe for years, and then my wife’s “trendy” friend demanded it gluten free.

Restaurant Style Saag

Place the cumin seeds in a medium frying pan over medium-high heat. Cook, shaking the pan, for 2 minutes or until aromatic. Transfer to a mortar and use a pestle to crush slightly. Traditionally palak paneer is made with cream instead of yogurt. In this recipe, I swapped the cream for yogurt to try to keep things on the lighter side. So this was a special dual-cooking night, except instead of cooking, he photographed.

How To Make Paneer: A Step

There is a hint of bitterness coming from the fenugreek leaves without getting overpowering. The soft paneer cubes bring a lot of texture to the otherwise smooth gravy. Heat 1 tablespoon of oil with 1 tablespoon of butter or ghee in the same pan used to cook the spinach. Saute the cinnamon, cardamom pods, cloves, and cumin seeds. Once sizzling hot, add the onions and cook for several minutes until they begin to brown. Green chilis will add some heat to the dish, and you'll also need onions and tomatoes which will give your palak paneer a savory, slightly tangy flavor.

Add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute or two. I can’t believe I made cheese at home. I halved the recipe since this was my first try. Didn’t want to end up with too much if it flopped.

You can also opt to lightly pan-fry the paneer cubes in some oil until they are lightly browned and then add them to the palak gravy. In this case, you don’t need to cook the paneer further. Mix water, spinach, tomatoes, and ginger into the onion mixture; simmer for 20 minutes.