Palak Paneer (Spicy Creamed Spinach with Cheese Cubes)

Ayurvedic, Indian, Sattvic, Vegetarian

Palak Paneer IndiOdyssey Feast
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Palak Paneer

Creamy spinach sauce with bite-size pieces of Indian cottage cheese (paneer)

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Servings

4

Ready In:

2hrs 45min

Calories:

610

Good For:

Lunch

Inroduction

About this Recipe

By: John Doe

Palak paneer is one of the all-time most beloved Indian recipes. Rich with spices, spinach, and fresh-pressed cheese that adds a good amount of protein to a pure veg dish.  Palak paneer is a gluten-free dish packed with flavor and gentle heat from chilies, balanced with fresh heavy cream.

Palak Paneer IndiOdyssey Feast

Ingredients – Let’s talk about…

Kasoori methi (or kasuri methi) is made from dried fenugreek leaves. Fenugreek is a plant that’s used in many cooking cultures stretching from the Mediterranean to India. It’s notably used in Turkish, Persian, Egyptian, Ethiopian, and Yemeni cooking. Fenugreek is one of the few plants that’s used as a seasoning both in seed form and leaf form. The other notable example, coriander, is often found in curries as well.

Methi has a unique combination of a herb-like fennel or celery taste and maple-syrup like notes that make it difficult to substitute. The best thing to do is usually ot use celery leaves, however, with a few fennel leaves thrown in if you can find them. Even a well-crafted substitution will taste different, however, so the best thing to do is to simply buy kasuri methi online. Be sure to look for both the “kasuri methi” and “kasoori methi” spellings in order to find the best product.

Palak paneer IndiOdyssey Feast
Palak paneer IndiOdyssey Feast

Nutrition

This dish qualifies as a pretty decent keto dish. Add a little more ghee, butter or coconut oil and bump the fat ratio up even more.

And it’s sattvic – enlightening!

  • Fat 64% 64%
  • Protein 28% 28%
  • Carbohydrates 8% 8%
Palak paneer IndiOdyssey
Palak paneer IndiOdyssey
Gayle Lawrence

Palak Paneer (Spicy Creamed Spinach with Paneer)

Traditional Northern Indian Palak Paneer - always a favorite
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 433
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups Fresh spinach (measurement for fresh, not chopped!) Washed, blanched and roughly chopped
  • 1 tsp Fresh ginger Grated
  • 1 med Tomato
  • 1/2 tsp Cumin seeds (Jeera)
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Red chili powder
  • 1 pinch Asafoetida (optional, use for Vata Dosha people)
  • 1/2 tsp Garam masala
  • 1/2 cup Water
  • 2 tbsp Ghee or butter
  • 2 cups Paneer 200 gram package
  • 2 tbsp Fresh heavy cream
  • 1 tsp Kasoori methi (Fenugreek leaves, dry) Crush
  • 1 tsp Pink Himalayan salt Freshly grated.

Equipment

  • Large sauté pan

Method
 

  1. Wash spinach well, drain and cook until wilted over low heat. Drain and roughly chop.
  2. Add ghee to saute pan, heat and then add the cumin seeds and sizzle. Then add chopped tomates, salt and cook until soft and oil separates (about 5-10 minutes) stirring to keep from sticking and burning.
  3. Add the turmeric and red chili powder, and asafoetida if you are using it (I usually don't). Cook a few minutes, stirring constantly.
  4. Add the chopped cooked spinach and cook to blend. Remove from heat and cool.
  5. Blend spinach tomato mixture in a food processor with 1/2 cup of water or so, until smooth; then strain to really make the sauce smooth (I don't like the tomato skins so I do this with all Indian gravies)
  6. Return smooth puree spinach mixture saute pan, heat and add the chopped paneer and garam masala and cream. Cook a few more minutes to heat.
  7. Add crush kasoori methi and serve.

Notes

My recipes evolve over time, and this one is no exception.
I do not blanch the spinach, I just wash and add to the spicy tomato paste and cook covered for about 10 minutes until the spinach is soft and wilted.

And another version…

Palak Paneer IndiOdyssey Feast

Palak Paneer v. 2

Another version of the all time favorite spinach and Indian cottage cheese
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 368
Ingredients Equipment Method

Ingredients
  

  • 3 tbsp Ghee
  • 2 tsp Cumin seeds
  • 2 tsp Black mustard seeds
  • 1 Onion Finely chopped
  • 1 tbsp Ginger Fresh pressed
  • 2 tsp Garlic Fresh pressed
  • 1 Green chili Fresh chopped
  • ½ cup Cashews Raw
  • 2 tsp Garam masala
  • 2 tsp Coriander
  • 1 tsp Himalayan pink salt
  • ½ tsp Black peppercorns Fresh ground
  • ½ tsp Sugar Just a pinch
  • 1 lb Spinach Fresh, washed and coarsely chopped (approx. 8 cups)
  • ½ cup Water Or more as necessary
  • 1½ cups Paneer Fresh, cubed
  • 2 tsp Kasori methi Crushed
  • 1 tbsp Cilantro Fresh chopped
  • ¼ cup Cream
  • 1 Lemon Just a squeeze

Equipment

  • 1 Kadai Or large Dutch Oven, fry pan
  • 1 Blender

Method
 

  1. Add the ghee, cumin and black mustard seed to a large kadai pan and cook over medium heat for a few minutes until the seed pop and sizzle, releasing their fragrance.
  2. Add the chopped onions and green chilis and cook until onions are translucent and beginning to brown.
  3. Add the cashews, garlic and ginger; cook a few minutes.
  4. Add the corinader, garam masala, salt, pepper and sugar. Mix well and continue to cook for several minutes, stirring frequently so not to burn.
  5. Fold in the chopped spinach; cover and cook over low heat until the spinach wilts. Stirring and cooking several minutes more. Adding a bit of water a necessary.
  6. Remove from the heat and, when cool enough, blend to a smooth sauce.
  7. Add back to the kadai pan, stir in the cream, cubed paneer. Heat a few minutes more.
  8. Remove from heat and add the kasori methi, cilantro and squeeze of lemon juice.
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