Recipes by Rupa Sethu

Palak Paneer

Palak is the Hindi word for spinach and Paneer as you all know is a super low sodium Indian cheese (5mg/oz). Together they make magic in this dish called Palak Paneer. I have intentionally kept this recipe simple to encourage you to make it. There are many variations of this dish depending on the greens used as well as variations on the flavoring/spices. You might see it on menus in Indian restaurants as Saag Paneer as well. Essentially we add cubed paneer to a spinach based sauce with mild spices. The smooth, creamy texture appeals to the pickiest of eaters as well! This simplified version comes together pretty quickly making this a tasty weeknight possibility.

The Ingredients

  • 1 large red onion, chopped
  • 1 inch piece of fresh ginger, chopped
  • 3-4 cloves garlic, chopped
  • 1 serrano pepper, chopped
  • 2 large juicy tomatoes, roughly chopped
  • 2 tbsp mint leaves, chopped
  • A 1lb bag of frozen chopped spinach
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • A 14oz pack of Gopi fresh paneer, cubed (found everywhere including online and Costco!)
  • 2 tbsp heavy cream (optional)

The Method

  • Sauté the onions, ginger, garlic, and green chili in about 2 tbsp oil over medium heat.
  • Add the tomatoes, the spinach, and the mint. Cover and let it all cook for about 15 minutes on medium-low heat. Take it off the heat and let cool.
  • Once cooled, blend it all together into a smooth puree.
  • Now start with a clean pan and add 1 tbsp of oil (or ghee if available) over medium heat. Add in a tsp of cumin seeds and let sizzle.
  • Pour in the pureed spinach mixture. Let the sauce simmer for about 5 minutes. Add in the garam masala and adjust the spices to your taste, if needed. You can choose to add the standard spices like cumin powder, chili powder etc. Totally optional.
  • Once you are happy with the taste, add in the cubed fresh paneer. Cover and let it simmer for another 5 minutes or so. Take the pan off the heat.
  • Optional, top with about 2 tbsp of cream. I find that this step is not necessary since the dish is quite creamy as is.

Serve the Palak Paneer with my Peas Pulao or even just plain steamed Basmati rice and some naan. No salt added while making this recipe so remember to salt the plate! Yum!