Traditional Indian 
Palak Paneer 
Recipe

Palak paneer is a traditional Indian recipe without meat. Like many dishes in the Indian cuisine it is flavored with a wonderful blend of spices and apart from the main ingredients Palak (Spinach) 

and paneer ((Indian fresh cheese) there are notably tomatoes, garlic and onions that help to give this mild to medium hot dish volume and structure. 

 This recipe was inspired by the recipe from Migi78 who published her version of this great Indian dish in German language at the following link Palak-Paneer 


You might be able to purchase your paneer at an Indian grocery store but if you have the time I think it will be much more fun to make this easy to prepare fresh cheese from scratch at home.



Preparation time: 30 minutes 
---------
Cooking time: 30 minutes
---------
Resting time: min. 2 to 3 hours
----------
Total time needed: min. 4 hours minutes
----------
Grade of Difficulty: standard


Ingredients 
for 
Palak Paneer

Palak peneer ingredients

For the paneer

  • 2 liter / 0.26 gallons full cream milk
  • app. 5 tbs. vinegar or lemon juice

For the gravy

  • 1 bunch fresh spinach or (swiss chard)
  • 3 to 4 fresh ripe tomatoes  
  • 1 medium sized onion, chopped fine
  • 3 cloves of garlic chopped fine
  • 1 piece (app. thumb sized) of fresh ginger, chopped
  • 1/2 tsp. black mustard seeds
  • 1/2 tsp. coriander seeds
  • 1 tsp. turmeric powder
  • 1 tsp. jeera powder
  • 1 tsp. salt
  • 5 tbs. fresh cream
  • 1 tsp. dried chilli flakes, or one small cayenne pepper chopped fine.
  • 3 tbs. olive or cocos oil
  • 1/2 tsp. garum masala



Directions

If you want to prepare your own paneer you will need to proceed as follows.

  • Pour 2 liters of full cream milk into a large pot and heat it up on a stove. Stir it regularly to prevent the milk from burning.
  • When the milk begins to boil add about 5 tbs. vinegar or lemon juice to it and keep stirring it. This should make the milk curdle (the solid parts and liquid parts of it will begin to separate)
  • Switch of the stove. Place a cheese cloth into a colander or a finely meshed net and pour the hot milk into the cheese cloth. The liquid whey will run through the cloth and the white solids will be collected in the cloth.
  • Wait for 5 to 10 minutes for the whey to drain off then carefully squeeze the fresh cheese inside the cloth to get more of the liquid to drain off.
  • Then carefully close the cloth at the top (either with a rubber band or a knot) and put it on a large flat plate.
  • Place a small pot with water on top of the cloth and let it stand on it for at least 2 hours. For better results we often wait for up to 8 hours before we take the cheese out of the cloth. 
  • When you want to take the cheese out of the cloth remove the cloth carefully from it and place it on a plate.

Next divide the paneer into bite sized pieces and use as described in the recipe for the gravy. 

  • Heat oil in a pan onto medium hot
  • Add onions, garlic, ginger, mustard seeds and jeera to the pan and braise all till onions start to soften and turn brown. Stir regularly to prevent ingredients from burning.
  • Add most of the diced tomatoes (keeping only about 5 to 10% for later use), chili, turmeric, coriander seeds, salt, fresh cream, and spinach (palak) to the pan and let it simmer for 3 to 5 minutes.
  • Next add the chopped paneer pieces to the pan and carefully mix them in with the other ingredients, cover the pan again with the lid and let everything simmer for 8 to 10 minutes.
  • Add the Garam Marsala, mix it in carefully, turn off the stove, cover pan with the lid and let the dish blend for another 3 to 5 minutes. Garnish with the remaining tomato dices, and serve your palak paneer with plain or turmeric flavored basmati rice or naan bread. 



Return to the Home page


Try this spicy Madras chicken curry


How about Potatoes with eggs and chard

New! Comments

Have your say about what you just read! Leave me a comment in the box below.

Share your favorite recipes with the world!

Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.

[ ? ]

Upload 1-4 Pictures or Graphics of your Recipe (optional)[ ? ]

 

Click here to upload more images (optional)

Author Information (optional)

To receive credit as the author, enter your information below.

(first or full name)

(e.g., City, State, Country)

Submit Your Contribution

  •  submission guidelines.


(You can preview and edit on the next page)

Search

Recent Articles

  1. seamans salad

    Aug 20, 18 06:13 AM

    I discovered this seamans salad at least a decade ago and its so long I've forgotten where the recipe came from. I've made it many times and its one of my favourite salads.

    Read More

  2. baked antipasti

    Aug 16, 18 09:30 AM

    Baked Antipasti Recipe. In a meal with multiple courses, one often finds one course consisting of extremely strong flavored savory foods, salty, oily, fishy or fermented, such as cheeses, olives, smok…

    Read More

  3. barbecue sauce

    Aug 08, 18 11:08 AM

    This Barbecue sauce recipe is by far my best so far and it can virtually be used with any kind of meat either as marinade or as a side dish. Barbecue is a cooking method, the apparatus used, or a soci…

    Read More


Top 30 Recipes of 2017


Top 10 Recipes of September 2017


Top 10 Recipes of August 2017


Top 10 Recipes of July 2017


Top 20 Recipes of June 2017


Top 10 Recipes of May 2017


Top 10 Recipes of April 2017 


Indian Recipes


German Recipes



Condiment Recipes


Seafood Recipes

Soup Recipes


South African Recipes


Casserole Recipes