Palak paneer

Palak paneer is a popular dish from the Indian subcontinent and is made with puréed spinach, spices, and cubes of paneer cheese, which is a fresh, unaged, and unsalted cheese commonly used in Indian cuisine. Paneer is similar to cottage cheese in texture, but it is made by curdling milk with an acidic ingredient like lemon juice or vinegar. The curds are then drained and pressed to form a block of cheese that can be sliced or cubed. The paneer cubes are lightly fried and then added to the spinach purée, along with various spices.

To make palak paneer, first prepare the paneer cheese by boiling milk, adding lemon juice and salt, and straining the curd through a damp cloth. Shape the curd into a small square and let it cool in the refrigerator for an hour under pressure. Blend spinach, garlic, chilli, and water into a purée. Fry cubed paneer until golden and set aside. In the same pan, melt butter, add spices, onion, garlic, and ginger, and fry until the onions are clear. Add the spinach purée, chopped tomatoes, and salt. Stir in cream and fried paneer and heat the dish through.

Palak paneer is typically served with rice and warm naan, which are both common accompaniments in Indian cuisine. The rice is a neutral side dish that complements the flavours of palak paneer, while the naan is perfect for soaking up the flavourful sauce. Some people also like to serve it with other Indian side dishes like raita or chutney.

Palak paneer can vary in spiciness depending on what you like. It typically includes spices such as cumin and garam masala, which can add some warmth to the dish, but it is not necessarily spicy. However, it may also include chilli peppers, jalapenos, or chilli powder, which can add some heat. But in general, palak paneer is not considered to be an overly spicy dish, even though it can have a little bit of a kick to it.

Yes, you can freeze palak paneer for up to 3 months. Once the palak paneer has been prepared, allow it to cool and transfer it to a freezer-safe container – make sure it is sealed tightly shut to avoid any spillage in the freezer. When you are ready to serve, thaw it in the refrigerator, reheat it in a pan, and serve it with rice and naan.

Overcooked spinach or spinach stems can cause the palak paneer to become bitter. To remove the bitterness, blanch fresh spinach leaves in boiling water and remove the stems. A sweetener such as sugar or honey can also counteract the bitterness, so add a small amount little by little until the desired taste is achieved. Adjusting the spices can also help. Adding too much of any spice can cause bitterness, so adjust as needed and taste as you go. Alternatively, you can neutralise the taste by adding milk or cream.

Saag paneer and palak paneer are North Indian dishes that both feature paneer cheese and leafy greens. The former is made with a combination of leafy greens such as spinach, mustard greens, and/or collard greens, while the latter is made specifically with spinach. The greens are cooked down with spices and blended into a purée, which is then mixed with the soft cheese cubes. Saag paneer can have a more complex and earthy flavour due to the variety of greens used, while palak paneer has a more distinct flavour thanks to spinach. Both dishes are typically served with rice or naan.