Frederic Melton
Palak paneer is a popular vegetarian Indian dish made with spinach and Indian cottage cheese (paneer). The spinach is blanched and blended into a puree, then cooked with spices and cubes of cottage cheese to create a rich, creamy, and flavorful curry. The sauce is often seasoned with lemon juice, cream, and sugar to cut through the bitterness of the spinach. The dish is typically served with naan or rice and can be made vegan by substituting the paneer with tofu and using coconut cream instead of dairy.
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What You'll Learn
Palak paneer is made with Indian cottage cheese
Palak paneer is a popular vegetarian Indian dish. It is made with spinach and Indian cottage cheese, or paneer. The spinach is blanched and blended into a puree, then cooked with spices and cottage cheese to create a rich, creamy, and flavorful curry. It is often served with naan or rice.
The key ingredient in palak paneer is paneer, or Indian cottage cheese. It is easily available at Indian or Pakistani grocery stores and can also be made at home using milk and a citric agent such as lemon juice, yogurt, or vinegar. For the best results, it is recommended to use fresh paneer instead of frozen. If using store-bought paneer, it can be softened by soaking it in hot water for 15 to 20 minutes before adding it to the dish.
The spinach in palak paneer is typically fresh spinach leaves, although frozen spinach can also be used. The spinach is blanched by being added to a pot of boiling water for 2 to 3 minutes until wilted, then placed in ice-cold water to retain its green color. It is then blended into a puree along with other ingredients such as tomato, garlic, ginger, and green chili.
To make the palak paneer, the spinach puree is cooked with spices and onions. The paneer cubes are then added and mixed well. Overcooking the paneer can make it chewy and dense, so it is important to be quick when adding it to the dish. Finally, cream or yogurt is added to cut down on the bitterness of the spinach, and the dish is served hot.
Palak paneer is a delicious and healthy dish that is popular in Indian homes and restaurants. It is a simple dish to make and can be customized to individual preferences, such as by pan-frying the paneer cubes before adding them to the curry.
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Spinach is the key ingredient
Fresh spinach is the preferred choice for making palak paneer, as it provides the best flavour and texture. It is important to use young and tender spinach leaves, as the larger, more mature leaves can make the dish bitter due to the presence of oxalic acid. The stalks and stems are usually removed as they can also contribute to bitterness and a metallic taste. However, baby spinach stalks can be used. To prepare the spinach, the leaves are washed, blanched in salted boiling water, and then shocked in ice-cold water to retain their vibrant green colour.
The spinach puree is then cooked with spices, aromatics, and sometimes tomatoes, onions, ginger, garlic, and chillies. The spices typically include fenugreek, cumin, coriander, and garam masala, which add flavour without overwhelming the delicate spinach taste. The sauce is simmered, and then paneer is added. The paneer can be pan-fried before adding, creating a golden crust and improving the texture. Finally, cream, yoghurt, or milk is often added to the dish to reduce any remaining bitterness and enhance its richness.
While fresh spinach is ideal, frozen spinach can be used as a substitute. However, it affects the flavour and yield of the dish. Frozen spinach dilutes the flavour and results in a smaller batch of palak paneer. To achieve the same flavour intensity, more frozen spinach is required compared to fresh spinach.
Spinach is an essential component of palak paneer, contributing to its distinctive flavour, texture, and appearance. The dish celebrates the versatility of spinach, showcasing how it can be transformed into a delicious and creamy sauce that complements the paneer perfectly.
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Blanching spinach is a popular method
Palak paneer is a popular Indian vegetarian dish consisting of paneer (Indian cottage cheese) in a smooth, creamy, and delicious spinach gravy. Blanching spinach is a popular method used in the preparation of palak paneer.
Blanching spinach helps to preserve its colour, flavour, and taste. It also helps to remove residual bitterness from older leaves. By plunging the spinach into boiling water for a short time, the leaves are softened, and their green colour is enhanced. This process also prevents the spinach from decaying, allowing it to be stored in the freezer for up to 6 months to a year without losing its taste, nutrients, or texture. Blanching is especially important for those on a low oxalate diet, as it helps to reduce the levels of oxalate and iron in the spinach, making it safer to consume.
To blanch spinach, start by cleaning the spinach thoroughly to remove any dirt or debris. Fill a large pot with water and bring it to a boil. Place the spinach in the boiling water for 30 seconds to 2 minutes. Be careful not to overcook the spinach, as it can become limp and mushy, and it may lose some of its nutrients. Quickly transfer the blanched spinach to a bowl of ice water to stop the cooking process and preserve its colour and texture. Soak the spinach for 1-2 minutes, then pour it into a strainer and gently squeeze out the excess water with your hands.
Blanching spinach is a preferred method for preparing palak paneer as it helps to retain the vibrant green colour of the dish. It also softens the spinach, making it easier to puree and creating a smoother consistency for the gravy. While some recipes suggest trying palak paneer without blanching the spinach, blanching is a simple and effective way to prepare the spinach and ensure that it will retain its colour, flavour, and nutrients.
Overall, blanching spinach is a popular and useful technique for preparing palak paneer. It helps to enhance the colour, flavour, and texture of the dish, while also preserving the nutrients and extending the shelf life of the spinach.
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Cream is added to spinach to reduce bitterness
Palak paneer is a popular Indian vegetarian dish consisting of paneer (Indian cottage cheese) in a smooth, creamy spinach gravy. It is made with fresh spinach, onions, spices, herbs, and paneer. The spinach is blanched and pureed before being cooked with spices and simmered on low heat with paneer.
Cream is often added to palak paneer to reduce the bitterness of the spinach leaves and make the dish richer. The bitterness in spinach is caused by a compound called oxalic acid, which can be removed by blanching the spinach leaves before cooking. However, even blanched spinach can sometimes have a bitter taste, and this is when cream is added to reduce bitterness. The fat content in the cream helps to smooth out the bitter taste of the spinach.
The amount of cream added to palak paneer can vary depending on preference and the type of cream used. For example, if using low-fat cream, about 2 tablespoons can be added, while for heavy whipping cream, only 1 tablespoon is needed. The cream is usually stirred into the dish at the end of the cooking process, just before serving.
In addition to cream, other ingredients can be added to palak paneer to enhance the flavor and reduce bitterness. These include sugar, yogurt, milk, or lemon or lime juice. Some recipes also call for the addition of cashews or almonds, which can also add a creamy texture to the dish.
Overall, the addition of cream to palak paneer is a key step in reducing the bitterness of the spinach and creating a rich, creamy, and delicious dish.
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Homemade paneer is best, but store-bought can be softened with hot water
Palak paneer is a popular Indian vegetarian dish made with spinach and paneer (Indian cottage cheese). It is a mildly spiced, creamy dish with a deep green colour.
Paneer is a soft, non-melting, chewy-yet-firm fresh cheese. It is often made at home, but can also be bought in stores. Homemade paneer is softer than store-bought paneer, which can be tough and rubbery.
To soften store-bought paneer, cut it into cubes and soak them in hot water for 10 to 20 minutes. This will give the paneer a softer, melt-in-the-mouth texture.
There are other ways to soften paneer, such as boiling or steaming it, but soaking in hot water is a quick and easy method that won't affect the flavour of the cheese. It is important not to soak the paneer for too long, as this can cause it to break down and lose its texture and taste.
Once the paneer is soft, it can be added to the palak paneer dish. The spinach should be rinsed thoroughly and chopped, and then added to a pan with oil and green chillies. The paneer is then added at the end, and the dish is served hot with roti or naan.
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Frequently asked questions
Palak paneer uses paneer, an Indian cottage cheese.
Paneer is a type of Indian cottage cheese. It can be made at home using milk and a citric agent such as lemon juice, yoghurt or vinegar. It can also be bought from Indian or Pakistani grocery stores.
Yes, but it is recommended to soak the paneer in hot water for 15-20 minutes to soften it before adding it to the curry.
