Palak Paneer is a classic recipe that is loved by many. A truly Punjabi curry, this palak paneer has many ways of doing it. Palak greens are easily available in India through the year. While it is a luxury vegetable and not found very often in my part of the world, I try to replace it with Spinach. Spinach has a closer taste to palak greens and there is not much of a compromise in its taste. So it is our version of palak paneer.
I always add mild spices to make this palak paneer to highlight the flavors from spinach. Also, my version of palak paneer has less fat and on a healthier side. Spinach has a great Iron content and Paneer is rich in calcium and protein, hence making it a wholesome and complete food. Add in a roti along with this bowl of curry and make it a complete meal.
For other paneer recipes in the website, refer to the links below:
Paneer Curry ( No Onion, No Garlic Version)
- I have used spinach to make this recipe. You can also try using palak greens or a combination of spinach and palak greens to make it.
- Adding a teaspoon of sugar while the spinach boils will prevent discoloration. Do not skip this.
- I like to have subtle flavors in palak paneer, to highlight the earthy spinach flavor.
- Soak the paneer in warm water until it is ready to be added to retain its softness.