A must-try Punjabi recipe with the goodness of protein from both paneer and dals. Enjoy this flavorful dish with parathas or chapati.
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Wash and roughly chop the spinach.
Wash and soak the moong dal and chana dal for half an hour.
Add spinach, soaked dals, ginger, garlic, green chilli, salt, and water to a pressure cooker.
Cook until 4 whistles, then cool and blend into a puree.
Heat Desi ghee in a pan.
Cut the paneer into cubes and fry in the ghee until golden.
In the same ghee, add cumin seeds and chopped onion.
Cook until the onion turns pink, then add chopped tomatoes.
Cook a little, then add red chilli powder and a little water.
Cook until the masala releases oil. Keep 1 tbsp masala aside.
Add the spinach puree to the pan and cook for 2 minutes.
Add milk and cook for 3-4 minutes.
Add paneer cubes and top with reserved masala and fresh cream.
Serve with parathas or chapati for an authentic experience.
What is the best way to store leftover Palak Paneer?
To store leftover Palak Paneer, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. When reheating, add a splash of water to maintain the creamy texture.
Can I make Palak Paneer vegan by substituting ingredients?
Yes, you can easily make Palak Paneer vegan by substituting paneer with tofu or a vegan cheese alternative. Additionally, replace the milk and fresh cream with coconut milk or cashew cream for a rich, creamy texture while keeping it plant-based.
What are some good side dishes to serve with Palak Paneer?
Palak Paneer pairs wonderfully with Indian breads like parathas, chapatis, or naan. You can also serve it with steamed basmati rice or jeera rice for a complete meal. A side of cucumber raita or a simple salad can add a refreshing touch.
How can I adjust the spice level in my Palak Paneer recipe?
To adjust the spice level in your Palak Paneer, you can reduce the number of green chilies or omit the red chili powder if you prefer a milder flavor. Alternatively, if you like it spicier, consider adding more green chilies or a pinch of cayenne pepper.
What is the cooking process for making Palak Paneer in a traditional way?
To make Palak Paneer traditionally, start by blanching the spinach in boiling water, then quickly transferring it to ice water to preserve its vibrant color. Blend the cooled spinach into a puree. In a separate pan, sauté the spices and onions, then combine with the spinach puree and paneer. This method enhances the flavor and texture of the dish.
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