Palak paneer — Recipes

Updated version 05/06/22.

Palak paneer is from the Punjab region so I would serve it with chapati. I used 400 gram spinach, which is enough for two. You can also call this dish saag paneer, ‘saag’ being the name for green leafy vegetables and ‘palak’ पालक referring to spinach in particular. If you use mustard greens or collard greens it’s simply saag paneer.

Spinach

Boil 400grams of spinach. Drain well and puree the spinach in an electric blender. Set aside. There is no need to spice the spinach at this point.

Onion, garlic, green chili pepper and tomato masala

Heat butter and add shallot and garlic. Sauté until the onion and garlic become soft. Add a few small green chili peppers and about two tomato’s. Simmer until all ingredients are soft. Again, puree this masala in an electric blender. Set aside.

Spiced ghee

Now the spices come into play. Heat ghee and add whole cumins seeds. Then add: turmeric, chilli powder and salt. Fry for 30 seconds and add the tomato masala. Add some water and boil. Add the pureed spinach and mix well. Add the paneer in small cubes. Mix carefully and melt some butter in the palak paneer.