Tillie Doyle
Palak paneer is a popular vegetarian dish from North India. It is made with spinach and paneer, which is an Indian cottage cheese. The spinach is typically pureed and cooked with spices, then mixed with the paneer to create a creamy sauce. Palak paneer is often served with rice, such as basmati or jeera rice, or with bread such as paratha, roti, or naan. It can be topped with butter, cream, or grated paneer, and paired with a few drops of lemon or lime juice.
| Characteristics | Values |
|---|---|
| Accompaniments | Naan, paratha, roti, makki ki roti, boiled rice, jeera rice |
| Fusion variations | Palak paneer idli |
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What You'll Learn
Palak paneer with naan
Palak paneer is a popular Indian vegetarian dish consisting of paneer (Indian cottage cheese) cooked in a creamy spinach sauce. It is often served with naan bread, a type of flatbread that is either baked or fried. The naan can be plain or flavoured, such as butter naan.
When serving palak paneer with naan, it is common to include other side dishes as well. One option is a kachumber salad, which is a classic Indian salad made with cucumber and tomatoes. The salad is dressed with lemon juice, olive oil, and chaat masala, a tangy spice blend.
In addition to naan, palak paneer can also be served with various types of rice, such as basmati rice, jeera rice, or ghee rice. It also goes well with roti or paratha, which are types of Indian flatbread similar to naan.
Palak paneer is a delicious and nutritious dish that is full of flavour. It is a great way to include greens in your meal, especially when paired with naan and other side dishes.
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Palak paneer with paratha
Palak paneer is a popular paneer dish that is creamy and flavorful. It is made with spinach and Indian cottage cheese (paneer) cooked in spices. It is often served with naan, paratha, or jeera rice.
Palak paneer paratha is an Indian whole wheat flatbread made by stuffing a mixture of spinach and paneer flavored with Indian spices into a kneaded dough of wheat flour and spinach puree. The result is a soft, healthy, and delicious paratha.
To make the palak paneer paratha, first, make the spinach puree by blending washed spinach with water. Then, mix wheat flour, salt, spinach puree, and oil in a bowl, adding water as needed to form a soft dough. For the paneer filling, mix grated paneer with ginger, green chilies, coriander leaves, cumin seeds, red chili powder, garam masala, chaat masala, amchur powder, kasuri methi, and salt. Divide the dough into portions, stuff each portion with the paneer mixture, and seal it. Roll out the dough gently to form a paratha. Heat a griddle and cook the paratha until brown spots appear on both sides.
Palak paneer paratha can be served hot with raita and pickle or with green chutney, yogurt, or Indian curries like cauliflower coconut curry or rajma masala. It can also be enjoyed as a filling breakfast with a cup of tea or chai.
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Palak paneer with jeera rice
Palak paneer is a popular Indian vegetarian dish consisting of paneer (Indian cottage cheese) cooked with spinach and spices in a creamy and flavorful curry. It is best served with rice, roti, or Indian bread.
Jeera rice is a type of rice dish that is commonly served as a side dish in Indian cuisine. It is made by cooking basmati rice with cumin seeds, onions, and spices. The rice is fried in ghee or oil, and the cumin seeds are added to give a distinct flavor and aroma to the dish.
When served together, palak paneer and jeera rice make a delicious and flavorful meal. The creaminess of the palak paneer curry blends well with the aromatic jeera rice, creating a unique taste and texture combination.
Ingredients:
- Palak paneer:
- Spinach
- Paneer (Indian cottage cheese)
- Onions
- Spices (including ginger, garlic, green chili, and fenugreek leaves)
- Cream or coconut cream
- Tomatoes (optional, for tanginess)
- Lemon juice or dry mango powder (optional, for tanginess)
- Jeera Rice:
- Basmati rice
- Cumin seeds
- Onions
- Ghee or oil
- Spices (vary based on preference)
Instructions:
- Palak paneer:
- Rinse and blanch the spinach leaves. This helps remove any bitter taste and preserves the vibrant green color.
- Make a puree by blending the blanched spinach with garlic, ginger, and green chili.
- In a pan, saute onions and tomatoes with spices like garam masala. Cool the mixture and blend it into a smooth puree.
- Add the palak puree to the onion-tomato mixture and cook until the gravy thickens.
- Finally, add cubes of paneer to the gravy and heat through.
- Jeera Rice:
- Rinse the basmati rice and soak it in water for 15-20 minutes.
- Heat ghee or oil in a pan and add cumin seeds. Fry until they start to splutter.
- Add onions and spices, saute until the onions turn translucent.
- Drain the rice and add it to the pan, frying it for a few minutes.
- Add water and bring it to a boil. Reduce the heat and cover the pan to cook the rice until it is fluffy and cooked through.
Serve the palak paneer hot with a side of jeera rice for a delicious and authentic Indian meal!
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Palak paneer with roti
Palak paneer is a popular Indian vegetarian dish consisting of paneer (Indian cottage cheese) cooked with spinach and spices in a creamy and flavorful curry. It is often served with roti, a type of Indian flatbread made from whole wheat flour.
Ingredients:
- Spinach
- Paneer (Indian cottage cheese)
- Whole wheat flour (for roti)
- Spices (such as ginger, garlic, green chili, and garam masala)
- Salt
- Oil
- Water
Instructions:
For the Palak Paneer:
- Blanch the spinach leaves by adding them to a pot of boiling water with a pinch of salt for 2-3 minutes until wilted. Then, immerse them in ice-cold water to help retain their green color.
- Add the blanched spinach, along with a tomato, garlic cloves, ginger, and green chili to a blender and blend until smooth.
- Heat a pan on medium heat and add oil. Saute the blended mixture for a few minutes until it thickens and becomes a gravy.
- Add the paneer cubes to the gravy and simmer for a few minutes until the paneer is heated through.
For the Roti:
- In a large bowl, combine the whole wheat flour, salt, and water to make a soft dough.
- Knead the dough for a few minutes until it is smooth and elastic.
- Divide the dough into equal-sized balls and roll them out into thin, circular shapes using a rolling pin.
- Heat a pan on medium heat and cook each roti for about a minute on each side until lightly browned.
Serving:
Serve the palak paneer in a bowl with the roti on the side. Garnish with chopped fresh cilantro and serve hot.
Tips:
- For a smoother gravy, blend the onions and tomatoes after sauteing them with the spices, and then add the palak puree.
- If using mature spinach, avoid using the stalks and stems as they can leave a bitter taste.
- You can also make palak paneer paratha by adding blanched spinach puree to the dough to give it a green color and stuffing it with a no-cook filling made from grated paneer, ginger, green chili, and spices.
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Palak paneer with boiled rice
Palak paneer is a popular Indian vegetarian dish consisting of paneer (Indian cottage cheese) cooked in a creamy spinach gravy. It is a simple yet delicious dish that can be served with various accompaniments. One option is to serve it with boiled rice, specifically basmati rice, to create a complete meal with greens, proteins, and carbohydrates.
To make palak paneer with boiled rice, start by cleaning the palak (spinach) well, as the leaves tend to be dirty. Blanching the spinach is optional but can help retain its bright green colour and reduce oxalate content. To blanch, dip the spinach into boiling water for about 2 minutes, then immediately transfer it to ice-cold water. After blanching, blend the spinach with other ingredients like tomatoes, garlic, ginger, and green chillies to make a puree.
Next, cook the rice according to the package instructions. It is recommended to add the spinach puree halfway through cooking the rice to help retain its vibrant green colour. Additionally, avoid overcooking the spinach to prevent it from turning bitter and losing its nutritional properties.
For the paneer, you can use soft and tender fried paneer cubes or opt for healthier alternatives like tofu, lentils, chickpeas, or potatoes. If desired, you can pan-fry the paneer before adding it to the curry for a bit of crunch. Finally, combine the palak paneer curry with the boiled rice, and you have yourself a delicious and nutritious meal.
This dish is perfect for a quick weekday lunch or dinner and can be made in one pot for convenience. It offers a good balance of flavours and textures, making it a great way to include greens in your diet.
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Frequently asked questions
Palak paneer is a popular Indian vegetarian dish consisting of paneer (Indian cottage cheese) in a smooth, creamy, and delicious spinach gravy. It goes well with fluffy basmati rice, paratha, roti, butter naan, jeera rice, or ghee rice.
Palak paneer is a classic curried dish from North Indian cuisine made with fresh spinach, onions, spices, paneer, and herbs. "Palak" is a Hindi word for "spinach," and "paneer" is "Indian cottage cheese."
The spinach is blanched and then pureed. It’s then cooked with spices and simmered on low heat with paneer. Cream is added to cut down on the bitterness of the spinach leaves and also to make the dish rich.
