Saag Paneer or Palak Paneer or Indian creamed spinach and paneer curry, no matter what I call it, it is a deliciousand easy spinach and Indian cheese main course currywhich I always order in one of my favorite Indian restaurant!
Oh, yes! Even though I cook and have shared many Saag recipes on the blog.... I'm always impressed when someoneshares a delicious plate of my fav food with me. So, this recipe is re-take on my own palak paneer recipe... to give it that restaurant-style taste, texture,and aroma!
For vegetarians, Saag Paneer is always one of the main vegetarian choice in Indian Buffets/Eateries. If you have ever ordered veggie thali (plate), I bet youare not new to flavor of that creamy Saag Paneer.
Oh, and there is nothing special needed to make this curry. Other than obvious spinach and paneer (or tofu if you like), rest everything is very pantry-friendly. No special preps here, it's all in the style of cooking!
As a kid, I have vivid memories of eating Palak Paneer (this is what we call it in my home) every few days. Even after being from meat-lovers family, (both parents and in-laws), there are still few days in week when we don't eat meat due to religious reasons. So those days if anyone is not ready to eat grass-food (that's what Vishal calls a vegetarian meal), then votes are counted for Paneer (the fav Indian cheese). And Saag Paneer is one of THE most obvious choice.
I have shared many Saag recipes on blog already but most pictures were taken at night and are so old. My old day favorites when I had no clue how pictures should look.... Though all of those spinach/palak curry taste very good and are regular in my home. If you are in mood to eat Indian for dinner, check a few of those recipes here.
So, this Saag Paneer is actually adaptation my own recipe.
We have an Indian Market near our area where we go for most of our Indian groceries. One restaurant in that area makes killer Saag Paneer! I mean so so good that if we get there during lunch time, I have to eat a Thali (Indian Plate of food) with special Saag Paneer. Inspired from that recipe, I updated my recipe to taste just like thatRestaurant's palak paneer.
It took me few attempts but picky eater in my home loved it. :)
Blanched Spinach Vs Raw Spinach for Saag Paneer?
I have always cooked Saag Paneer with blanched (or in home-style - boiled) palak. The main difference in restaurant's saag paneer is that it is not pureed like I used make at home. So, first I thought, may be I can use raw spinach and then leave it chunky for this version of saag paneer.
That attempt was an epic failure! Raw spinach has this bitter after taste that after even being cooked in curry I could taste it. So it did not pass my kitchen-level test. However, I served it for dinner that night since had planned for dinner. To my surprise Vishal actually enjoyed the curry. He did not get any bitter taste.
Conclusion? May be I have too sensitive palate or batch of palak I used was bitter.... I recommend boiling the palak/spinach before using in this recipe. However, if you are in hurry and love spinach no mater what? Then go ahead and use it raw. It saves lot of time.
PS: You can also use frozen spinach for this recipe. Surprisingly, frozen spinach works perfectly without any pre-cooking.
Variations:
Other than using boiled/thawed greens, Saag Paneer is very forgiving by nature. You can really make many variations.
1) Replace paneer with tofu, corn, soy nuggets or even chicken/lamb if you eat non-vegetarian.
2) You can even use mustard greens or kale instead of spinach.
I have following recipes on blog featuring Spinach or Mustard Saag:
1. Palak Corn
2. Palak Paneer
3. Palak Soy Nuggets
3. Palak and Mustard Green Saag
Health Benefits and Diet Info:
Now, I can't finish this postwithout sharing a few words about health benefits of this Indian Curry. With vegetarian protein from Indian Paneer (or tofu if using), it also has abundance of calcium, iron,folate andalso Vitamin-C.A serving of saag paneer will serve at-leastone good(or two) serving of veggies.
Also, this recipe is Gluten Free and can be vegan if you use tofu and replace cream with coconut milk.
That much and it is still an easy vegetarian main course!
So, friends! This time, ditch the delivery and order Restaurant Style Saag Paneer from your own kitchen! :)
oh, and don't forget to serve Indian Naan bread on the side!
Try this recipe and makePaneerat home to use in Palak Paneer. It tastes fresh and better than store-bought.
FAQs
What is the difference between saag paneer and palak paneer? Saag refers to different kinds of greens like mustard greens, spinach, fenugreek, amaranth and a few others. Saag paneer can be made with any of these greens but palak paneer is made with palak (spinach) alone.
What are the ingredients in Trader Joe's Palak paneer? ›
Spinach, paneer (milk, part skim milk, vinegar, salt), onions, tomatoes (tomatoes, tomato juice, salt, citric acid), canola oil, broccoli, cream, water, spices, tomato puree (water, tomato paste), nonfat milk powder, garlic, salt, peppers, chickpea flour, sugar, turmeric, ghee (clarified butter [milk]), fenugreek ...
Why is Palak paneer so good? ›
He added, “Palak Paneer as a dish is rich in protein, B vitamins, folates, Vitamin C, Vitamin K, Vitamin A, magnesium, phosphorous, and dietary fiber – that it can be a great addition to your wholesome diet. In fact, it's a delicious way of adding some greens and high quality protein to your daily food.
How much paneer is enough for 4 people? ›
If you're serving this as a side for 4 people, 8 oz/230g of paneer will be enough but if this is meant to be a main dish or the only dish you make, then I recommend using 1 lb/455g of paneer for 4 people The amount of gravy here is enough for both purposes.
What to serve with Palak Paneer for dinner? ›
Rice Varieties: Pair your Palak Paneer with a fragrant serving of plain rice, veg biryani or spiced rice for a hearty and satisfying meal. The aromatic spices infused into each grain of rice perfectly complement the creamy texture of the paneer, creating a harmonious symphony of flavours on your plate.
Why does my saag taste bitter? ›
People often forget the right proportion of sarso to be added, and it makes the saag bitter. It is suggested to add a good amount of spinach and bhatua to balance the flavor. Saag should cook in its own moisture.
What brings out the flavour of spinach? ›
Olive oil: I love sauteing the spinach in olive oil. It has the best flavor! Garlic: Before tossing in my fresh spinach, I cook fresh sliced garlic in the olive oil, which gives the olive oil a lovely garlicky flavor. Lemon: It is optional but adds fresh flavor!
How to make saag not bitter? ›
How to reduce the bitterness of sarson ka saag: Mustard greens have a sharp flavour profile, which makes the dish a bit bitter in nature. To mellow it down, we suggest adding a good amount of spinach to the recipe.
Does Trader Joe's still sell Palak paneer? ›
Palak Paneer is no longer discontinued at Trader Joe's!
What is a substitute for paneer in Saag Paneer? ›
TOFU: Firm tofu serves to substitue paneer in this traditionally vegetarian recipe. For maximum flavour, I marinate the tofu in a blend of seasonings, spices and aromatics overnight so that all the flavours get absorbed. If you wanted to prepare it in advance, you could marinate it even longer, up to 3 days.
Spinach. This green leafy super food is rich in folate, contains potassium and magnesium, and is full of antioxidants, all of which contribute towards maintaining blood pressure levels. Spinach can easily be enjoyed in salads or sandwiches or in the form of the much loved dishes like palak paneer.
Why shouldn't palak and paneer be eaten together? ›
The nutrients iron, folic acid, vitamins A, E, and K, as well as omega-3 fatty acids, which help to prevent diseases like skin cancer, are abundant in spinach, a green leafy vegetable. When consumed together, the calcium in the paneer restricts the iron absorption from spinach.
Why does my palak paneer taste bitter? ›
Why does my palak paneer taste bitter? The raw spinach contains high levels of oxalic acid that gives it a bitter taste. To avoid the bitter taste, you need to cook your spinach until it wilts. Cooking the spinach thoroughly, will make sure your palak paneer is not bitter.
Can I eat palak paneer every day? ›
Definitely Not a Good Option for People with High Cholesterol. Paneer is a rich source of protein but comes with a disadvantage of causing high cholesterol, and even if combined with spinach makes no significant difference. Some people may even develop allergies that stay for a longer time.
What is saag paneer made of? ›
Saag paneer is a classic Indian dish of cooked spinach studded with cubes of fried paneer cheese. Thickened with cream or coconut milk, it's a hearty and filling vegetarian meal.
What is a substitute for paneer in saag paneer? ›
TOFU: Firm tofu serves to substitue paneer in this traditionally vegetarian recipe. For maximum flavour, I marinate the tofu in a blend of seasonings, spices and aromatics overnight so that all the flavours get absorbed. If you wanted to prepare it in advance, you could marinate it even longer, up to 3 days.
Why is it called Palak paneer? ›
Palak paneer (pronounced [paːlək pəniːɾ]) or palak chhena is an Indian dish consisting of chhena or paneer in a thick paste made from puréed spinach, called palak in Hindi, Marathi, Gujarati, and other Indian languages.
