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Palak Paneer (पालक पनीर)

About Palak Paneer (पालक पनीर)

Palak Paneer, a creamy and flavorful dish of spinach and Indian cheese, is a popular vegetarian option in Nepal, often enjoyed as part of a larger meal with rice or roti. While not originally Nepali, it has become a staple in many Nepali restaurants and homes, reflecting the influence of Indian cuisine.

Picture of Palak Paneer

History

Palak Paneer's history in Nepal is largely intertwined with the broader influence of Indian cuisine on Nepali culinary traditions. It doesn't have a deep-rooted Nepali origin, but rather arrived with the influx of Indian immigrants and restaurants. The dish likely gained popularity as a readily available and delicious vegetarian option that caters to Nepali palates. Over time, it has been adopted by Nepali cooks and is now widely served in local eateries and prepared at home, sometimes with slight variations to suit local preferences. Specific historical records of its introduction to Nepal are scarce, but its prominence in the Nepali food scene speaks to its successful integration.

Fact 1

Palak Paneer is a vegetarian dish, making it suitable for those who do not consume meat.

How to prepare?

Paneer - 250 grams, cubedSpinach - 500 grams, roughly choppedOnion - 1 medium, finely choppedTomato - 2 medium, finely choppedGinger - 1 tablespoon, mincedGarlic - 1 tablespoon, mincedGreen Chilies - 1-2, slit (adjust to taste)Garam Masala - 1 teaspoonTurmeric Powder - 1/2 teaspoonRed Chili Powder - 1/2 teaspoon (or to taste)Cumin Seeds - 1/2 teaspoonCooking Oil or Ghee - 2 tablespoonsCream (Optional) - 2 tablespoonsSalt - To tasteWater - 1/2 cup (or as needed)

Learn step by step to prepare Palak Paneer

  • 1
    Blanch the spinach: Bring a pot of water to a boil, add spinach and blanch for 2-3 minutes. Remove and immediately plunge into cold water. Squeeze out all the water from the spinach and roughly puree it in a blender or food processor.
  • 2
    Heat oil/ghee in a pan or pot. Add cumin seeds and let them splutter.
  • 3
    Add chopped onions and sauté until golden brown.
  • 4
    Add minced ginger, minced garlic, and slit green chilies. Sauté for a minute.
  • 5
    Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and mushy.
  • 6
    Add the pureed spinach and garam masala. Cook for 5-7 minutes, stirring occasionally.
  • 7
    Add the paneer cubes. Simmer for another 5 minutes.
  • 8
    Add water if the gravy is too thick. Adjust the consistency as per your preference. (Optional) Add cream and mix well.
  • 9
    Cook for another 2 minutes then remove from heat.
  • 10
    Serve hot with roti, naan, or rice.
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