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Chopped Spinach with Panir Cheese PALAK PANIR SAK – vegetarian recipe
Stav Kogan

Chopped Spinach with Panir Cheese PALAK PANIR SAK

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Servings: 4 servings
Calories: 280
Ingredients Method Nutrition

Ingredients
  

  • 1 to 2 hot green chilies, roughly chopped
  • 0.5 inch (1.27 cm) piece of fresh ginger root, sliced
  • 4 tbsp (60 ml) paneer whey or water
  • 0.5 tbsp (3.5 g / 0.12 oz) ground coriander
  • 0.5 tsp (1.5 g / 0.05 oz) turmeric
  • 0.5 tsp (1.5 g / 0.05 oz) ground cumin
  • 0.25 tsp (0.5 g / 0.02 oz) paprika
  • 6 tbsp (90 ml) ghee or nut oil
  • 6 oz (170 g) fresh paneer cheese, cut into 0.5-inch (1.27 cm) cubes
  • 32 oz (907 g) fresh spinach (or 20 oz / 570 g of frozen chopped spinach, defrosted)
  • 0.5 tsp (1 g / 0.04 oz) garam masala
  • 1 tsp (6 g / 0.21 oz) salt
  • 3 tbsp (45 g / 1.59 oz) cream or cream cheese, cut into small pieces
  • Use the Right Pan for Frying: Fresh cheese is notoriously sticky. Always use a well-seasoned nonstick wok or a heavy-bottomed, seasoned cast-iron skillet when frying your cheese cubes to ensure they achieve a beautiful golden-brown crust without tearing apart.
  • Leverage Paneer Whey: If you are making homemade cheese, do not discard the leftover whey! Using 4 tbsp (60 ml) of whey instead of regular water to blend your wet spices adds a wonderful, subtle tanginess that elevates the whole dish.
  • Mind the Spinach Cooking Time: To maintain a vibrant color and fresh flavor in your Palak Paneer, strictly adhere to the 16-minute total cooking time for fresh spinach (or 8 minutes for frozen). Overcooking will turn the greens a dull olive color and strip away their nutritional value.
  • Master the Texture: Because this is a textured variation (Palak Panir Sak), take the time to finely and uniformly chop your fresh spinach leaves. This ensures the greens meld perfectly with the wet spice masala without needing to be pureed into a paste.

Method
 

  1. Place the chilies, ginger, and 4 tbsp (60 ml) whey or water in a blender or food processor bowl fitted with the metal blade, process to a smooth purée, then add the 0. 5 tbsp (3. 5 g / 0.18 oz) ground coriander, 0. 5 tsp (1. 5 g / 0.18 oz) turmeric, 0. 5 tsp (1. 5 g / 0.18 oz) ground cumin, and 0. 25 tsp (0. 5 g / 0.18 oz) paprika, pulsing to blend well before setting aside.
  2. Heat the 6 tbsp (90 ml) ghee or oil in a nonstick wok or 5-quart (4. 7 liter) saucepan over moderate heat until hot but not smoking, gently add the 6 oz (170 g) paneer cheese cubes, and fry for about 5 minutes, turning constantly with a gentle hand to evenly brown them on all sides before removing with a slotted spoon to set aside.
  3. Carefully add the wet spice purée to the hot oil, pack in the 32 oz (907 g) fresh chopped spinach leaves, reduce the heat slightly, cover the pan, and cook for exactly 8 minutes.
  4. Using two forks, turn the spinach over so the cooked leaves on the bottom change places with the leaves on top, then cover and cook for another 8 minutes (Note: if you are using 20 oz / 570 g of frozen, defrosted spinach, skip this step and cook it for only a total of 8 minutes).
  5. Add the 0. 5 tsp (1 g / 0.04 oz) garam masala, 1 tsp (6 g / 0.21 oz) salt, the fried paneer cubes, and the 3 tbsp (45 g / 1.59 oz) cream or cream cheese, cover, and continue to cook for about 5 minutes, ensuring you stir everything well before serving hot with flatbreads.

Nutrition

Calories: 280kcalCarbohydrates: 8gProtein: 10gFat: 25g

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