published Jul 08, 2024 Palak paneer is a rich vegetarian curry, and I adapted my version from my friend Dan’s saag paneer recipe. He introduced me to the idea of piercing holes in the paneer before marinating in, allowing it to be fully flavored inside and out. Genius! This marinade is a peppery, aromatic combination of turmeric and chili powder. These same seasonings are simmered with the tender baby spinach, along with toasted cumin seeds and garlic. Ultimately, the greens are puréed and mixed with creamy yogurt to make a thick and savory sauce, spooned over fried, seasoned paneer. Fans of vegetarian curries will love paneer butter masala, another recipe that features paneer, and potato curry. This is another recipe inspired by Dan over at The Curry Guy that’s a bit more bulky with the introduction of potatoes, onions, tomatoes, and chiles. It’s so good!
Recommended Tools
Food Processor – While the spinach gets very soft after it’s steamed, you’ll need a food processor or blender to break it down well enough to form the thick, luscious curry sauce in this palak paneer recipe.
Storing and Reheating
Transfer uneaten palak paneer to an airtight container and refrigerate for up to 4 days. Saag on the other hand refers to mixed greens, which typically include mustard greens (sarson), methi (fenugreek), kale and spinach. So, saag paneer can be made with mixed greens and or with spinach as well. The best way to reheat a saag paneer is back on the stovetop on medium heat, stirring regularly until warmed through. Because of the cream in the sauce, it’s best to reheat gradually. Love this recipe? Share it with the world on Pinterest.
