By Suganya Hariharan
One of my most craved, all-time favourite Indian dishes, palak paneer is a scrumptious curry made of rich cottage cheese cubes simmered in creamy spinach sauce—“palak” meaning spinach and “paneer” is the Indian cottage cheese. This dish is famously served alongside fragrant rice and garlic naan in India.
To make it your own, replace the spinach with kale or create a blend of your favourite leafy greens. Spinach already goes well with garlic and cheese, and when it becomes a curry mixed with fragrant spices it becomes infinitely more delicious.
This dish takes only 30 minutes to prepare at home. To make it purely vegan, replace paneer with firm tofu, avoid cream and use oil instead of butter. It tastes great with basmati rice and warm naan.
Palak Paneer: Spinach with Indian Cheese, Courtesy of Suganya Hariharan, relishthebite.com, Montreal
Take your leafy greens to new heights with this traditional Indian spinach and cheese curry dish.
Prep time: 5 minutes
Cook time: 25 minutes
Yield: 3 cups
2 tbsp (30 mL) ghee, unsalted butter or oil, divided
1 small stick cinnamon
3 cardamom pods
1 small dried bay leaf
1 tsp (5 mL) cumin seeds (jeera)
1 medium onion, finely chopped
5 fresh green chillies, diced
5 cloves garlic, minced
1-inch piece ginger, minced
1 medium tomato, finely chopped
1 tsp (5 mL) chilli powder
½ tsp (2 mL) salt
¼ tsp (1 mL) turmeric powder
8 oz (250 g) fresh spinach (or other leafy greens), washed
1 tbsp (15 mL) chopped fresh cilantro
1 tbsp (15 mL) kasuri methi leaves, crushed
½ tsp (2 mL) garam masala powder
½ tsp (2 mL) chilli powder
3 tbsp (45 mL) cream
8 oz (250 g) paneer
1 tsp (5 mL) fresh cilantro
1 tsp (5 mL) cream
Pinch garam masala
1. Heat 1 tbsp oil in a large skillet over medium heat. Add cinnamon, cardamom, bay leaf and cumin seeds and sauté briefly, until slightly golden in colour. Add onion, chillies, garlic and ginger; sauté until soft.
2. Add the tomatoes, chilli powder, salt and turmeric powder to skillet; sauté 5 to 7 minutes, or until well mixed and soft. Add spinach and cilantro and sauté for 3 to 5 minutes, or until wilted.
3. Remove bay leaf. Transfer the spinach mixture to a blender and pulse it few times until smooth but not puréed, being careful of hot splashes.
4. Return spinach mixture to skillet; add remaining 1 tbsp (15 mL) oil, crushed kasuri methi leaves, garam masala and chilli powder and cook over medium heat. Stir in cream, adding water, if mixture seems too thick.
5. Add paneer to skillet and simmer, covered, for 5 to 6 minutes or until the paneer has absorbed the curry flavours.
6. Remove from heat. Garnish with coriander leaves, cream and garam masala.
Tip: For extra flavour, try frying paneer lightly in butter before adding to the curry.
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Relish the Bite
My name is Suganya Hariharan, author of Relish the Bite. I do the cooking, writing and photography for the blog. Visit my site for all kinds of recipes but mainly tasty, spicy, flavourful Indian recipes. Never be afraid to try new flavours in your cooking!