Bushra Griffith
Palak paneer is a popular vegetarian dish from North India. It is made with spinach and paneer, a type of Indian cottage cheese. The spinach is typically pureed and cooked with spices, and the paneer is added at the end, with care taken not to overcook it. The dish is often served with rice or Indian breads such as roti, naan, or paratha. While it is a simple dish, it is very tasty and healthy, and can be made in a variety of ways.
| Characteristics | Values |
|---|---|
| Type of Cheese | Indian cottage cheese, also known as paneer |
| Cheese Texture | Soft and creamy |
| Cheese Preparation | Homemade paneer is made from milk and lemon juice or vinegar. Store-bought paneer can be softened by soaking in hot water or pan-frying |
| Dish Characteristics | Spinach curry with cheese |
| Spinach Preparation | Spinach is blanched, pureed, and cooked with spices. Frozen spinach can be used as a substitute for fresh spinach. |
| Additional Ingredients | Cream, yogurt, milk, or coconut milk are added to reduce bitterness. Sugar, ginger, garlic, tomatoes, garam masala, turmeric, chili powder, and cumin are also used for flavoring. |
| Serving Suggestions | Palak paneer is typically served hot with roti, naan, parathas, makki ki roti, or boiled rice. It can also be served with basmati rice, coconut rice, or ghee rice. |
| Variations | Vegan alternatives include using tofu instead of paneer and coconut cream or cashew cream instead of dairy cream. |
Explore related products
What You'll Learn
Palak paneer uses Indian cottage cheese
Palak paneer is a popular Indian dish that uses Indian cottage cheese, also known as paneer, in a creamy spinach sauce. The spinach is typically blanched and pureed before being cooked with spices and then simmered on low heat with the paneer. The dish is often served with a side of rice or bread, such as naan or roti.
The key to a good palak paneer is in the preparation of the spinach and the paneer. For the spinach, it is important to use young, tender leaves as they are sweeter and have a less bitter taste. The leaves can be blanched in hot water and then pureed to create a smooth sauce. Some recipes call for sauteing the spinach first, rather than blanching it, to retain its flavour and avoid bitterness.
The paneer, or Indian cottage cheese, can be made at home or store-bought. Homemade paneer is generally considered superior as it is softer and creamier, but it does take time to make. To make paneer at home, all you need is milk and lemon juice or vinegar. If using store-bought paneer, it is recommended to soak the cheese in hot water for 15-20 minutes to soften it before adding it to the dish. Some people also like to pan-fry the paneer cubes before adding them to the curry for a golden brown exterior.
Palak paneer is a delicious and healthy dish that can be easily made at home. It is a great option for vegetarians and can be customised to individual tastes by adding cream, yoghurt, milk, or sugar to cut down on the bitterness of the spinach. The dish can also be made vegan by substituting the paneer with tofu and using coconut or cashew cream instead of dairy cream.
There are also fusion variations of palak paneer, such as the Bangalore-based food blogger's version of palak paneer idli, showcasing the versatility and popularity of this North Indian dish.
The Best Way to Store Gruyere Cheese
You may want to see also
The cheese is cubed and grilled
Palak paneer is a popular Indian dish, especially in the north of the country. It is made with spinach and Indian cottage cheese, also known as paneer. The spinach is typically blanched and pureed before being cooked with spices and simmered with the paneer.
The paneer used in palak paneer is often cubed. If you are using store-bought paneer, it is recommended to soak the cubes in hot water for 15-20 minutes to soften them before adding them to the curry. Some people also like to pan-fry or grill the paneer cubes in a little oil until they are golden brown before adding them to the dish. This gives the cheese a different texture and flavour.
To grill the paneer, heat a non-stick grill pan over medium heat. Brush the paneer cubes lightly with oil or ghee and place them on the hot grill pan. Grill the paneer for 2-3 minutes on each side, or until golden grill marks appear. Be careful not to overcook the paneer, as it can become chewy and dense.
Once grilled, the paneer cubes can be added directly to the palak paneer. It is important to note that paneer does not need to be cooked, so it should only be heated for 30 seconds to 1 minute after being added to the dish.
Cheese for Breakfast: Creative Ways to Start Your Day
You may want to see also
The cheese is soaked in hot water to soften it
Palak paneer is a popular Indian dish made with spinach and Indian cottage cheese. While the spinach is typically blanched and pureed, the cheese, or paneer, is cut into cubes and added to the dish at the very end to avoid overcooking it.
Paneer is a type of Indian cheese that is often made at home but can also be purchased at stores. Homemade paneer is typically soft and creamy, while store-bought paneer tends to be harder and drier in texture.
To soften store-bought paneer, it is recommended to soak the cheese cubes in hot water for 10 to 20 minutes before adding them to the palak paneer. This helps to soften the cheese and improve its texture, making it more similar to the texture of homemade paneer.
Soaking the paneer in hot water is a simple and effective way to prepare the cheese for the palak paneer dish. By allowing the cheese to soak, it becomes softer and more melt-in-your-mouth, which is desirable for those who don't prefer the fried approach. This technique is especially useful when fresh paneer is not easily accessible, and one has to rely on store-bought options.
Overall, the process of softening paneer in hot water is a useful trick to transform the texture of store-bought paneer, making it a suitable ingredient for creating a delicious and authentic palak paneer dish.
Mod Pizza's Dairy-Free Cheese: What's the Brand?
You may want to see also
Explore related products
The cheese can be homemade or store-bought
Palak paneer is a popular North Indian dish of soft paneer (Indian cottage cheese) cooked in a creamy spinach sauce. The spinach is typically blanched and pureed before being cooked with spices and paneer. The dish is often served with rice or Indian breads such as roti, naan, or paratha.
While making paneer at home may be time-consuming, it is a simple process that yields superior results to store-bought cheese. Homemade paneer is made by curdling milk with lemon juice or vinegar, resulting in a soft and creamy cheese that is a delight to eat.
However, if you are short on time, store-bought paneer can be used as a convenient alternative. To soften store-bought paneer, simply soak the cheese cubes in hot water for 15 to 20 minutes before adding them to your dish. This will help them achieve a similar texture to homemade paneer.
Additionally, some people prefer to pan-fry their paneer cubes before adding them to the curry. This adds a golden brown colour and a slight crispness to the cheese. However, others may prefer their paneer simple and soft, without the frying step.
Whether you choose to make your own paneer or opt for store-bought convenience, palak paneer is a delicious and healthy dish that can be easily prepared at home. With its combination of creamy spinach sauce and soft cheese, it's sure to satisfy all taste buds.
Cheeses Without Rennet: A Comprehensive Guide
You may want to see also
The spinach is pureed and cooked with spices
Palak paneer is a popular Indian dish that combines soft paneer cheese with a creamy spinach sauce. The spinach is pureed and cooked with spices, creating a vibrant and flavourful dish.
To begin, add spinach leaves to a pot of boiling water with a little salt. Blanch the spinach for 2-3 minutes until wilted, then transfer to ice-cold water to retain its bright green colour. Next, make a puree by blending the blanched spinach with tomatoes, garlic, ginger, and green chilli to a smooth paste.
In a separate pan, heat some oil over medium heat and add the remaining garlic. Sauté until it starts to change colour, then add chopped onions. Cook the onions for 2-3 minutes until soft and translucent. Add the spinach puree and mix well, adding water as needed.
For a smoother gravy, saute onions and tomatoes with garam masala, cardamom, cloves, and cinnamon. Cool and blend this mixture with water to a smooth puree. Return the spices to the pan and cook until you see traces of oil. Add the palak puree once the gravy thickens.
The spinach puree is then cooked with spices such as cumin, coriander, and fenugreek, creating a fragrant and flavourful sauce. Garam masala, a blend of ground spices including cinnamon, cloves, and cardamom, is often added to enhance the flavour and aroma of the dish. This mixture of spices and herbs gives palak paneer its distinctive character and depth of flavour.
Some recipes also incorporate whole spices like cinnamon, cloves, and cardamom, which can be removed before blending for those who prefer a smoother gravy. These whole spices add a robust flavour to the dish, but they can be omitted or substituted with additional garam masala for a milder taste.
The Cheesy Truth: Eloteros' Favorite Cheese Revealed
You may want to see also
Frequently asked questions
Palak paneer is made with Indian cottage cheese, also known as paneer.
Paneer is a type of Indian cheese made from milk and lemon juice or vinegar. It has a soft and creamy texture.
Yes, you can use store-bought paneer for palak paneer. However, it is recommended to soak the paneer in hot water for 15-20 minutes to soften it before adding it to the dish.
Yes, you can make a vegan version of palak paneer by substituting tofu for paneer and using coconut cream or milk instead of dairy cream.
Yes, you can freeze palak paneer. It is recommended to freeze the sauce without the paneer and then add the paneer when reheating.
