This palak paneer recipe takes the simple-is-best strategy: Frozen spinach leaves blended with scorching water, paneer pan-fried in ghee, and only a few add-ins to get in the way in which. In case you’re seeking to make a home-cooked model of the North Indian restaurant-style traditional for the primary time, it is a excellent spot to begin.
The approach that makes this model so particular is crisping the paneer cubes earlier than including them to the puréed spinach, giving them a caramelized golden-brown crust, with a comfortable inside texture that holds up nicely within the cooked spinach. To get the crispiest paneer, search for the extra frequent store-bought paneer manufacturers, like Gopi or Nanak (most well-stocked grocery shops or South Asian markets will carry at the least one). Larger-end and home made paneers are inclined to crumble if you sauté them, so that they aren’t beneficial right here.
Questioning how this dish differs from saag paneer? Saag can discuss with any leafy inexperienced—assume mustard greens, contemporary spinach, turnip greens, or a combination. Palak interprets to “spinach” in Hindi, so you already know precisely what you’re getting. Merely: All palak paneer is saag paneer, however not all saag paneer is palak paneer. Right here I depend on frozen spinach for ease. Don’t be tempted to swap in contemporary mature or child spinach, which have to be blanched and chopped earlier than beginning the recipe. Serve with a pot of basmati rice or with roti, chapati, or naan.
