Palak Paneer (Spinach and Cheese)

Name: Spinach and Cheese (Palak Paneer)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Indian
Ingredients: 10 cups whole milk; 2 cups heavy cream; 2/3 cups distilled white vinegar; 1/4 cup ghee and salt to fry cheese cubes; 3 T. oil; 1 large onion, finely chopped (approx. 2 cups); 5 garlic cloves, minced; 1 inch piece of ginger, finely chopped; 1 medium tomato, chopped roughly; 1 green thai chili; 2 teaspoons garam masala; 1 teaspoon cumin powder; 1 T. dried fenugreek leaves or curry powder; 1/2 teaspoon turmeric; 1/4 - 1/2 teaspoon Kashmiri red chili powder; 1/2 cup water; 1 - 12 oz bag of fresh spinach; 1 cup paneer, cubed (either homemade or purchased); Salt to taste; 1/4 cup heavy cream; 1/2 lemon, juiced for serving

February 1, 2021

I have to say this is my all time favorite Indian food! I will make my own paneer for this dish, but you do not have to. You can buy paneer in almost any grocery store today. It is sold as a block of cheese with a firm texture that you can cut. I like to brown my paneer, but this is not typically done for this dish. Just cut the cheese in small squares and add directly to the spinach mixture. This recipe won the taste test in the kitchen with the kids. You may also see Saag Paneer which is a very similar dish, but it can use different greens. Palak Paneer is just spinach.

Spinach and Cheese (Palak Paneer)

Rated 5.0 stars by 1 users

Cuisine

Indian

Servings

Prep Time

20 minutes

Cook Time

20 minutes

Two thumbs up!

Author:

Audra Reddy

Image of Spinach and Cheese (Palak Paneer)

Ingredients

Making Paneer

10 cups whole milk
2 cups heavy cream
2/3 cups distilled white vinegar
1/4 cup ghee and salt to fry cheese cubes

Making the Spinach

3 T. oil
1 large onion, finely chopped (approx. 2 cups)
5 garlic cloves, minced
1 inch piece of ginger, finely chopped
1 medium tomato, chopped roughly
1 green thai chili
2 teaspoons garam masala
1 teaspoon cumin powder
1 T. dried fenugreek leaves or curry powder
1/2 teaspoon turmeric
1/4 - 1/2 teaspoon Kashmiri red chili powder
1/2 cup water
1 - 12 oz bag of fresh spinach
1 cup paneer, cubed (either homemade or purchased)
Salt to taste
1/4 cup heavy cream
1/2 lemon, juiced for serving

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Directions

Making the Paneer

In a large stock pot, bring the milk and 2 cups of cream to a simmer over medium heat, stirring occasionally, about 20 minutes. Reduce the heat to low and add the vinegar, stirring constantly. Cook this until the milk curds separate from the watery whey. This is quick and only takes about 2 minutes.
Line a colander with 4 layers of cheesecloth making sure you have overhang. Pour the curd/whey into the colander and let this drain for 1 hour.
With the overhang, pull up the sides of the cheesecloth and twist the curds into a ball. Squeeze out any liquid still left in the curds. Tie the corners of the cheesecloth together and lay on a flat plate. Put a very heavy skillet on top of the cheesecloth. I typically use a cast iron pan. Let this sit for about 15 minutes. You will see more liquid collecting on the plate which you will want to drain. Once you have a firm block of cheese. Remove from the cheesecloth and cut into 1 inch squares.
In a large non-stick skillet, heat ghee. Season the cheese squares with salt and add half to the skillet. Cook over medium heat until browned - 6-8 minutes per side. Remove from pan and drain on paper towels. Do the same with the other half of the cheese.

Making the Spinach

In a large pan, heat oil and saute onions. Add a pinch of salt. Cook onion on low until onions are lightly browned.
Combine spices and set aside (garam masala, cumin powder, fenugreek/curry powder, turmeric, red chili powder)
Add minced garlic and chopped ginger and cook for 1 minute. Add spices, chopped green chili and tomato and cook until tomatoes are mushy.
Add water to the pan and then add the spinach in small batches, until all the spinach wilts. Stir between adding spinach.
Once the spinach is wilted. Turn off burner and add mixture to a blender.
Blend all ingredients until you have a smooth paste.
Add blended mixture back into your pan. Taste for salt.
Add the cubed paneer and simmer for 3-4 minutes. Serve with cream drizzled on top and a squeeze of lemon juice.
Additional: chopped cilantro. Serve with steamed rice.