One of my favourite vegetarian dishes to eat in Indian restaurants is palak paneer ki sabji. The creamy sauce, which is made of chopped or pureed spinach simmered in a blend of spices, is the pièce de résistance of the dish. Pieces of paneer, or Indian cottage paneer, go well with the sauce.
It is a straightforward but utterly delicious recipe that will satiate everyone’s palate. It’s simple to prepare this tasty recipe at home. The ingredients for my palak paneer ki sabji dish are rather simple to locate, and it takes around 1 hour to prepare. Since I started testing the recipe, I couldn’t stop eating this. This dish also freezes well for later use. The spinach sauce is even more delicious the following day!
When you are pan frying paneer, keep an eye on it. I frequently leave the stove unattended to clean the kitchen and end up over frying the paneer.
SAAG PANEER
VS. PALAK PANEER KI SABJI
I mistakenly believed that saag paneer and Palak Paneer ki Sabji were the same meal for a very long time. The different Indian restaurant menus I’ve seen over the years contributed to some of my perplexity. The spinach and paneer dish is referred to as “palak paneer” at some places. The same dish is referred to as “saag paneer” at other establishments. Because of this, I assumed that “palak” and “saag” were different Hindi words for spinach.
After some investigation, I discovered that the Hindi word for spinach is “palak,” while the word for leafy greens is “saag” (mustard greens, collard greens, fenugreek, spinach, etc.). Saag paneer is a dish of paneer that is typically served with a sauce made from mixed greens. This dish is referred to as palak paneer ki sabji because it just contains spinach.
Palak Paneer ki Sabji
Equipment
- 1 One nonstick frying pan
- 1 Spider spatula
- 1 One big Bowl
- 1 Saucepan
- 1 large skillet
Ingredients
For ready paneer
- 150 gram paneer
- 3 Tbsp Ghee or Olive oil
- 1 Tbsp Salt Add salt add your taste
For making spinach gravy
- 100 Gram Spinach (palak sabji) which clean throughly
- 2 Piece Medium onion Onion should be cut thinly
- 2 Tbsp Ghee or olive oil
- 2 Tbsp Ginger paste
- 4 Piece Garlic It should be crushed
- 1 Tbsp Cumin Seeds
- 1 Tbsp pepper
- 1 Tbsp Garam masala
- ¼ Tbsp  cayenne pepper
- ¼ Tbsp Turmeric
- 2 Cup Thick cream
Instructions
For preparing paneer
- 1. cut the paneer slice as a square shape.
- Heat ghee or olive oil in a frying pan over medium heat. Then once the ghee is hot , add the pre-cutting square shape paneer slice and fry it until it color turn in golden brown opposite sides of paneer are equally fry this way, after that add some salt. Transfer the fried paneer to a plate.
How to make the gravy
- Add 3-4 cups water in a saucepan and let it boil and then add those 150 gram palak (spinach) keep it boiling till the palang sak dries up.
- Remove the palang sak (spinach) from the saucepan and discard the water from it through the help of spider spatula
- Heat a large skillet with 2 Tbsp ghee or oil over the medium -high flame then add chopped onion and cook for 3-5 minutes until the onion is soft. Nest add ginger garlic paste followed by crushed pepper and cumin and cook for 30-40 second. then add garam masala, red pepper, turmeric to them. Stir to coat the onions with the dried spices.
- Transfer the those palang sak (spinach) in the skillet which is previously boiled in water and the water was taken out. Next, add the heavy cream and salt. Cover the skillet with a lid and reduce the heat to medium. Let the spinach sauce simmer for about 5 minutes.
- Finally open the lid of the skillet and add the fried paneer pieces to the prepared spinach gravy and serve it hot.
Video
Notes
- For tang, add a squeeze of fresh lemon juice at the very end.
- If you'd like, you can double the recipe's amount of spinach. Personally, I prefer a 1:1 mix of paneer and palak in this stir fry.
- You may easily quadruple this recipe.
- Although I prefer to keep things straightforward, you may make it creamier by adding additional coconut milk or cream.
- If purchasing paneer from the grocery store, first soak it in warm water for 20 minutes before using it in the recipe. This softens the paneer.
- Use gluten-free hing or skip I to make this recipe gluten-free.
1.What is the difference between saag paneer and palak paneer ki sabji?
Ans: Different types of greens, including mustard greens, spinach, fenugreek, amaranth, and a few others, are referred to as saag. Any of these greens can be used to make saag paneer, but palak paneer ki sabji is only made using palak (spinach).
2. Why does my palak paneer ki sabji taste bitter?Â
Ans: Old, mature, huge, dark green spinach contains high quantities of oxalic acid, which gives it a bitter flavour. Using fresh spinach, which is more soft and flavorful, can avoid your palak paneer from being bitter. Furthermore, spinach becomes more bitter when overcooked. Cooking only takes a few minutes.
3. Can you freeze palak paneer ki sabji?
Ans: Palak paneer ki sabji can indeed be frozen for a month. Upon completion of the onion, tomato masala. Immediately stop the heat and allow it to fully cool. The spinach puree will then be blended and transferred to an airtight, freezer-safe glass container. When necessary, defrost it and heat it on low until it is bubbling and hot. It can be heated in an instant pot as well.
