I cut a few corners to make palak paneer even easier—pre-washed baby spinach (1½ big tubs, 10-ounces each, save remaining leaves for salad or something or go ahead and use 2 tubs), ground spices instead of toasting and grinding, and no puréeing necessary. Serve with basmati rice (Lundberg), raita (just add a spritz of lemon, pinch of salt, and small dice cucumber to Greek yogurt), naan (pick up the whole wheat or plain by Stonefire, and heat in toaster or oven), and if you’re feeling ambitious, a second dish of chicken and potato curry made with Maya Kaimal Jalfrezi simmer sauce or homemade Kabocha dal. Enjoy!
When it’s summer, this is a great way to use spinach that may be bolting in the garden. The recipe by Merrill Stubbs of Food52 was my starting point, and where you should return when you do have the time to toast and grind the spices.
p.s. What’s the difference between Palak Paneer and Saag Paneer? Palak is all spinach, Saag is a more general “greens” which means a mix of spinach, mustard greens, collards, and/or fenugreek greens.
Palak Paneer
adapted from Saag Paneer by Merrill Stubbs, Food52
Ingredients
- a sheet pan heaped with spinach leaves about 20 ounces if you're measuring, fresh leaves or frozen (thawed)
- 2 tbsp ghee or avocado oil
- 8 ounces paneer, cut into bite-sized cubes ok to double this amount if you want more
- 1 yellow onion, sliced
- 1 clove garlic, minced and mashed with ½ teaspoon salt
- 1 tablespoon garam masala
- 1 teaspoon freshly grated ginger
- ½ teaspoon dried red chile flakes optional
- ¼ teaspoon turmeric, ground
- ¾ cup buttermilk
- ¼ cup cream or half-and-half, or additional buttermilk
- several gratings of nutmeg
- a few twists of freshly ground black pepper
Serve with raita (Greek yogurt + spritz of lemon, fine dice cucumber, pinch of salt), naan, and basmati rice (Lundberg Farms)
Instructions
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Roughly chop the spinach leaves if large and set aside—not necessary if you're using pre-washed baby spinach. (If using frozen spinach, remove from package and set in a colander to thaw in the sink or set over a plate. Squeeze out as much liquid as possible and rough chop if leaves are large.)
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Heat ghee or oil in a large pot over medium-high heat. Add the paneer and brown on all sides, turning carefully with a wooden spatula or tongs, so you don't leave the crust stuck to the bottom of the pot. Transfer to a paper towel lined plate and set aside.
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Add onion to pot and cook, stirring with a wooden spatula or spoon, until it begins to soften, about 5 minutes. Add the garlic-salt mash, spices, ginger, and cook for a couple minutes.
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Turn up the heat to high and add the spinach; cook, turning from bottom to top, to wilt, about 5 minutes. Add the buttermilk and cream and simmer until thickened, another 5 minutes or so. Add the nutmeg and black pepper, then stir in the paneer. Enjoy!
