Mamta's Kitchen

Palak Paneer Saag-Spinach and Paneer Cheese Curry

Palak Paneer or Saag Paneer

Mamta Gupta

IndianMainVegetarian

This is a popular dish in restaurants, parties and wedding feasts, because it is easy to make, especially if ready-made paneer and it is very tasty. It can be made 1) very mild to very spicy, 2) with spinach leaves only or with a mix of spinach and fenugreek leaves. You can also add a handful of boiled or frozen peas. Addition of methi leaves to spinach leaves gives it a nicer flavour. Paneer cheese can is available ready-made from most good Indian stores in the UK, USA and of course India. It is sold in blocks or bricks. It can be made in advance and it freezes well. Serves 6

Pictures changed October 2018

Ingredients

  • 200 gm. spinach or palak leaves (you can use tinned or frozen spinach)

  • 100 gm. fresh fenugreek/methi leaves or 2 tbsp. dry methi leaves (Kasoori methi)

  • 1-2 green chillies - optional

  • 100 gm. Paneer Cheese (firm block), cut into cubes

  • You can use paneer deep fried or as it is. If frying, you will need oil for deep frying it

  • Spinach Sauce/Gravy

  • 2-3 tbsp. cooking oil/ghee (clarified butter)

  • 1 tsp. cumin seeds

  • 1-2 pieces cinnamon stick

  • 1-2 bay leaves

  • 2-3 large, brown cardamoms

  • A pinch of asafoetida powder (optional)

  • 2 medium onions

  • 1 inch piece of ginger

  • 1-2 cloves of garlic (optional)

  • 200 gm. or 1/2 cup chopped or tinned tomatoes

  • 1 level tsp. turmeric powder

  • 1/4 tsp. crushed chillies or chilli powder

  • 1 tsp. coriander powder

  • Salt to taste

  • 2 cups of water, approximately

  • 1/2 tsp. Garam Masala

  • Tarka

  • 1 tbsp. ghee or oil

  • 1 tsp. cumin seeds

  • A large pinch of asafoetida (hing)raisin powder

  • 2 dry red chillies, broken up or whole

  • 1/4 1/2 tsp. chilli powder, adjust to taste

Instructions

  1. Peel, wash, chop onion, ginger and garlic roughly or grind in a food processor.

  2. Cut paneer into bite size squares.

  3. Wash and chop spinach and fenugreek/methi leaves.

  4. Steam Spinach in a microwave for 3-4 minutes on full power. Or boil in a little water for 10 minutes.

  5. Cool and grind spinach/methi leaves, along with green chilli and ginger, to a paste.

  6. Heat oil in a pan.

  7. Add cumin seeds, bay leaves, cinnamon sticks, cardamoms and a large pinch of asafoetida. Let the cumin seed splutter.

  8. Add the chopped/ground onions, ginger and garlic & fry till medium brown.

  9. Add the tomatoes, coriander powder, turmeric, salt and chillies.

  10. Cook, stirring frequently, until oil begins to separate from the gravy or the mass begins to come off the pan.

  11. Add the spinach and a little water, just enough to get a custard like consistency. Stir.

  12. Bring to boil, then cover and simmer for 5-10 minutes. It is important to cover it, as hot spinach bubbles and splatters everywhere if you don't.

  13. Frying Paneer cubes: While the spinach sauce is cooking, heat oil in a karahi or wok. Add cheese square and fry quickly, turning over once or twice. The oil should be hot, otherwise pieces will stick together or worse; break up.

  14. Add paneer/cheese squares to the spinach, cover and simmer for 5 more minutes.

  15. Add a little garam masala. Turn heat off.

  16. Take it out in a serving bowl with a lid.

  17. Tarka or tempering before serving;

  18. Heat ghee in a ladle to smoking point.

  19. Add cumin seeds, asafoetida, whole chillies and chilli powder in quick succession. Stir with a fork and pour over the spinach and close the lid, allowing the flavours to infuse.

  20. Serve hot with Chapatties or Paratha or Makka Roti (Corn Meal Roti).

Notes

  • It is possible to use Tofu instead of paneer, but the taste will be a little different. Press Tofu under a weight, to release excess water, cut into bite size squares. Fry on both sides, until lightly brown. Use as paneer.

  • If you want to imitate restaurant taste, you use at least double the oil/ghee and increase spice according to taste. Personally, I prefer the 'home' taste!

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:10225]


Content copyright ©2001-2024 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2024 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to webmaster@mamtaskitchen.com