WHAT IS PALAK PANEER?
Palak paneer, also known as Saag Paneer, is one of the easiest interesting dishes but they still have differences in their ingredients. Saag paneer uses any combination of leafy greens while palak paneer uses pureed spinach as the main ingredient.
Palak paneer is a classic curry dish from North Indian cuisine made with palak/fresh spinach, onions, paneer/Indian cottage cheese, and herbs. This food is more favored in restaurants than at home.
So, today we will show you how to make the 4 best palak paneer recipes. They are a type of soup that can be eaten with any Indian bread, especially during the winter.
RESTAURANT STYLE PALAK PANEER
- 500 gms (1 bunch) spinach
- 1½ tbsp oil
- 2 tbsp butter
- 1 tsp cumin seeds
- ¾ tbsp chopped garlic
- ¾ tbsp chopped ginger
- 1 chopped green chili
- 2 tbsp chopped onions
- ½ tsp cumin powder
- 1 tsp chilli powder
- 200 gms paneer cubes
- 2-3 tbsp cream
- For preparing palak paneer, we will bring the water to boil. We do not have to boil the spinach. We have to blanch the spinach. We will squeeze it gently. Do not squeeze it too much because when we grind it , the water would be required. Add spinach and some water in the blender, grind it and keep aside.
- Heat the oil in the large pan. Add cumin seeds, butter, chopped garlic and stir it on medium heat. Then, add chopped green chilies, chopped ginger and stir it until the garlic turns to brown. Add chopped onions immediately, stir to combine and cook it on high heat for 2 – 3 minutes so that it turns a little translucent.
- Next, add the grinded spinach and roast it for 3 minutes. Add some salt to taste, chili powder, cumin powder and stir well.
- Add 200 gms paneer cubes and gently mix it all together. Just lift and drop it for 3 minutes. Then we will finish this by adding 2 – 3 tbsp cream and give it a quick stir.
- Then it is the time to plate it, pour it in a bowl, garnish with some cream, drop some butter and some coriander on it. Our palak paneer with restaurant style is done.
DHABA PALAK PANEER
- 1500 gms (3 bunch) spinach
- 225 gms paneer cubes
- 2-3 tbsp yogurt
- 2 tbsp cream
- 1 tomato
- 1 onion
- 1 green chili
- ¼ cup coriander
- ½ inch ginger
- a pinch nutmeg
- 5-6 cloves garlic
- 2 bay leaf
- ½ tbsp cumin seeds
- ¼ cup curd
- 1 tbsp oil
- ½ tbsp cumin powder
- ½ tbsp coriander powder
- ½ tbsp red chili powder
- ¼ tbsp turmeric powder
- Heat the oil in the pan. Add cumin seeds, 1 bay leaf and chopped ginger, chopped garlic, chopped green chili, chopped onion, salt to taste. Stir until it turns translucent.
- Then add chopped tomato. Stir well and wait for the tomato to get a little mushy. Next, switch off the flame for a moment to get the heat pan down a little bit. Add 2 tbsp yogurt and stir to combine.
- Add turmeric powder, coriander powder, cumin powder, red chili powder and grated nutmeg. Switch on the flame again. Mix well then add a little more yogurt, a pinch of sugar and stir well.
- Wait to boil on the sides, add chopped spinach. Mix it and wait for all the spinach to wilted. Cook this for more than 30 secs. Switch off the flame and add chopped coriander.
- Pour it in the mixer and blend it.
- Heat the pan up. Pour the puree in the pan. Add salt to taste, 2 tbsp cream, paneer cubes and gently mix it all together for 3 minutes.
- Then it is the time to plate it, pour it in a bowl, and garnish with some cream. Our palak paneer with Dhaba style is done.
PARAK PANEER PARATHA
Used for kneading dough
2 cup wheat flour
¾ cup palak paste ( washed 250 gms spinach leaves twice thoroughly and placed in a sieve until water dries up. added 1 green chili and 1 inch ginger paton along with spinach leaves for making paste)
1 tbsp oil
Used for making stuffing
1.5 cup crumbled paneer
2-3 tbsp chopped coriander
½ tsp cumin powder
3-4 tbsp oil
1-2 chopped green chili
¼ tsp red chili powder
- Add oil, salt to taste and spinach paste into the wheat flour. Mix all ingredients.
- Add ¼ cup water and knead soft dough. Cover the dough and keep it aside for 15 to 20 minutes so that it gets fermented.
- Add cumin powder, red chili powder, green chili, salt to taste and coriander in the crumbled paneer. Mix all ingredients.
- Knead the dough again. Then take a little amount of dough and make a round ball. Dust it with dry flour. Roll it into 4 to 5 inch diameter and spread oil on it. Layer the paneer stuffing on the paratha and close from all sides. Press it slightly and flatten it with fingers. Dust it with dry flour again. Roll with 6 to 7 inch diameter. Roll from corners instead of center. Stuffed parathas are kept thick.
- Heat the spread oil in the pan. Place paratha on it. Paratha is roasted from beneath and now flip it. Then spread some oil on the upper side. Flip the side and spread some oil on this side as well.
- Cook on low flame by pressing it gently until it gets brown spots on both sides. Next, place it and serve.
BHURJI PALAK PANEER
- 2 cups shredded spinach
- 1 cup grated paneer
- 1 tbsp oil
- 2 tsp chopped ginger
- 2 tsp chopped garlic
- 2 small chopped onions
- 1 tsp chopped green chilies
- 2 tsp cumin powder
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- 2 ½ tsp coriander powder
- 2 tsp garam masala powder
- ginger juliennes for garnishing
- Heat oil in a non-stick pan. Add ginger, garlic and stir for a minute.
- Add onion, green chili and stir until onion is golden
- Add cumin powder, turmeric powder, red chili powder, coriander powder. Mix well and cook for a few minutes.
- Add spinach, toss to mix and cook until the spinach is cooked.
- Add paneer, garam masala powder, salt to taste. Mix well and cook for a minute.
- Serve hot garnished with ginger juliennes.