Palak Paneer
also called palak panir · saag paneer · spinach paneer · palak-paneer · saag panir
- Curry House
- serves 4
- recipe says 50 min
- Stews & Braises
Three ways to read this recipe
The table
| 1 medium(finely chopped)yellow onion | sweat 8 min | fry in 2 min | simmer 6 min, until the tomato goes to pulp | fold in, simmer 5 min |
| 3 Tbs(42 g)ghee | ||||
| 1 Tbs(17 g)ginger-garlic paste | ||||
| 1 tspground cumin | ||||
| 1 tspground coriander | ||||
| 1/2 tspgaram masala | ||||
| 1 large(chopped)tomato | ||||
| 1 1/4 tspkosher salt | ||||
| 1 lb(450 g; stems and all, washed)spinach | steam 2 min, then run under cold water | blend to a coarse purée | ||
| 2(slit)green chiles | ||||
| 2 clovesgarlic | ||||
| 12 oz(340 g; cut in 3/4-in cubes)paneer | ||||
| 3 Tbs(45 mL)heavy cream | ||||
| 1 tsp(crumbled)kasuri methi | ||||
| The cheese goes in raw here and stays soft. Fried gold in ghee then soaked in hot water is the other way | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.
Pans and tools
1sweat 8 min
2steam 2 min, then run under cold water
4fry in 2 min
goes in with what step 1 made
5simmer 6 min, until the tomato goes to pulp
goes in with what step 4 made
6fold in, simmer 5 min
goes in with what steps 3 and 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 21 min1 of 6 steps gives no time
- Needs you
- about 10 min
steam 2 min, then run under cold water
2 minwalk awayfrom the start
sweat 8 min
8 minneeds youfrom the start
blend to a coarse purée
not timed2 min in
fry in 2 min
2 minneeds you8 min in
simmer 6 min, until the tomato goes to pulp
6 minwalk away10 min in
fold in, simmer 5 min
5 minwalk away16 min in
- needs you
- you can walk away
- never timed
You'll need blender · heavy pan · pot
Goes with
See how it is written
>> title: Palak Paneer
>> category: Stews & Braises
>> tags: paneer, spinach, indian, vegetarian, curry
>> counters: Curry House
>> aka: palak panir, saag paneer, spinach paneer, palak-paneer, saag panir
>> pairs-with: paneer, naan, pilau-rice
>> servings: 4
>> time: 50 min
>> step: steam 2 min, then run under cold water
Steam @spinach{1%lb}(450 g; stems and all, washed) with @green chiles{2}(slit) and @garlic{2%cloves} in a covered #pot{} ~steam{2%min}, then tip it into a colander and run it under cold water until it is cold to the hand.
>> step: blend to a coarse purée
Blend @&(~1)wilted spinach{} in a #blender{} to a coarse purée, stopping while there is still texture in it — palak is not a soup and should not be smooth.
>> step: sweat 8 min
Sweat @yellow onion{1%medium}(finely chopped) in @ghee{3%Tbs}(42 g) in a #heavy pan{} ~fry{8%min}.
>> step: fry in 2 min
Fry @ginger-garlic paste{1%Tbs}(17 g), @ground cumin{1%tsp}, @ground coriander{1%tsp} and @garam masala{1/2%tsp} into @&(~1)softened onion{} ~fry{2%min}.
>> step: simmer 6 min, until the tomato goes to pulp
Simmer @tomato{1%large}(chopped) and @kosher salt{1 1/4%tsp} with @&(~1)masala{} ~simmer{6%min}, until the tomato has gone to pulp.
>> step: fold in, simmer 5 min
Fold @&(~4)spinach purée{} into @&(~1)masala{} with @paneer{12%oz}(340 g; cut in 3/4-in cubes), @heavy cream{3%Tbs}(45 mL) and @kasuri methi{1%tsp}(crumbled), and ~simmer{5%min} on low.
The cheese goes in raw here and stays soft. Fried gold in ghee then soaked in hot water is the other way.