Palak Paneer Recipe

Palak Paneer Recipe

Palak paneer is control sustenance. At the point when interpreted truly it implies spinach (palak) and cheddar (paneer) – the two essential segments. In any case, there is significantly more to celebrate here. It’s the sort of dish that when arranged with care and great fixings, can move points of view. It’s scrumptious, dynamic nourishment to sustain and control your body. The inverse of essentially gobbling to top off. With a spinach and tomato base, and scope of flavors, you’re getting a wide range of sustaining goodness in each nibble. This rendition of palak paneer is motivated and adjusted from one of my most loved new cookbooks Studio Olafur Eliasson: The Kitchen. I made a few changes in light of the flavors I had close by, and it’s an awesome formula to handle on an end of the week evening. It’s likewise a formula to think about multiplying. Scraps are incredible consistently, and crisp, hand crafted paneer never goes undervalued. I’ve made this a couple of times since getting the book in New York, and commonly serve the palak paneer with dark colored basmati rice, or the paratha from the India part in Near and Far. Appreciate!


  • 1 quart whole full-fat milk
  • 3-4 tablespoons fresh lemon juice
  • 1 pound spinach, rinsed
  • 3+ tablespoons ghee or clarified butter
  • 2 medium yellow onions, chopped
  • 1 tablespoon black mustard seeds
  • 2 medium cloves garlic, chopped
  • 1 thumb peeled ginger, grated
  • scant 1 teaspoon crushed red pepper flakes
  • 1 teaspoon cumin seeds, crushed
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon fine grain salt
  • 1 28-ounce can crushed tomatoes
  • 1 tablespoons garam masala
  • To serve: basmati rice or paratha bread, toasted cashews, as well as small scale greens


Empty the drain into a huge pot, and place over medium warmth. Convey scarcely to a stew and include the lemon juice, mix well, and keep on heating. The drain should start to coagulate, and on the off chance that it doesn't, include more lemon squeeze a sprinkle at any given moment. Deplete utilizing a fine strainer, or cheddar fabric, press out however much dampness as could reasonably be expected, and permit to cool.
Place another pot of water over high warmth, and heat to the point of boiling. Salt well and add the spinach to the bubbling water, and whiten for only a blaze, 15-20 seconds. Deplete, keep running under cool water - it ought to be splendid green. Utilize a blender or sustenance processor to puree, and put aside.
Meanwhile, cut the paneer into little pieces, and, in a skillet over medium warmth, broil the cheddar in a liberal sprinkle of ghee or illuminated spread until brilliant dark colored. Put aside.
Warmth the rest of the ghee in a substantial bottomed pot, and delicately sauté the onions until brilliant. Include the mustard seeds and cook until the point that they pop. Dial back the warmth a bit, and include the garlic, ginger, chile drops, cumin, coriander seeds, turmeric, and salt. . Sear until fragrant. Include the tomatoes and stew for 10-20 minutes. Include the garam masala and spinach and cook for an additional ten minutes. Serve finished with the paneer, a few cashews, and miniaturized scale greens with some rice or paratha as an afterthought.