Palang or palak paneer/Tofu with spinach

palang paneer

Palang paneer is one of the most popular indian dishes. Paneer or tofu cubes cooked in a smooth spinach curry. It is very tasty, healthy and easy to cook. Try and enjoy it.

Ingredients

For the palang puree:

Fresh spinach/palang                1 bunch

Green chilies                             1 or 2 chopped  

Garlic (optional)                         1

Ginger                                      ½ inch roughly chopped

For the palang curry:

Onion                                       1 small or medium sized finely chopped

Tomato                                     1 small or medium sized chopped

Garlic                                        4-5 finely chopped

Cumin seeds                             ½ or ¾ tsp

Turmeric powder                        ¼ tsp

Red chili powder (optional)          ½ tsp

Asafoetida (optional)                  a pinch

Garam masala powder               ½ tsp (add more if required)

Bay leaf                                    1

Paneer or tofu                           200 gms

Cream                                      1 or 2 tbsp

Oil or ghee or unsalted butter     1tbsp

Kasuri methi leaves                   1 tsp

Salt                                          to taste

Water                                       as required

Cream or butter for topping the palang paneer (optional)   a few teaspoons of

Method

Making the spinach puree:

First rinse the spinach very wall in water.

Now boil water in a pan with some salt.

Then switch off the fire and add the spinach leaves in the hot water.

Cover with a lid and let the spinach leaves sit in the water for 2-3 mins.

Now drain and immediately add the leaves in a pan or bowl containing ice cold water.

This helps in preserving the normal green color of the spinach.

Now drain and then puree the spinach in a blender or hand blender with ginger, garlic and green chilies.

Make a very smooth puree.

Making the palang curry:

First heat oil or ghee in a pan or kadai.

Then fry the cumin first.

Now add the bay leaves and onions.

Stir & Fry till the onions become browned.

Now add the chopped garlic and tomatoes.

Fry till the tomatoes become soft.

Now add the turmeric powder, red chili powder and asafetida.

Stir and fry for few seconds.

Add the smooth spinach puree.

Add little bit of water if required.

Simmer for 6-7 minutes or till the spinach is cooked.

Now add salt and garam masala.

Stir and add the paneer cubes.

Cook the gravy till the paneer cubes become enough soft and succulent.

Add cream and stir.

Simmer for 30 seconds or 1 minute.

At this stage you can also add few crushed kasuri methi leaves.

Stir and serve the palang paneer hot with some rotis, naan or jeera rice.

You can top the palang paneer with some butter or cream also while serving.

Notes

The paneer or tofu cubes can be also be lightly fried and then added to the palang curry. In this case you don’t need to cook the paneer or tofu in the gravy as when frying they are already cooked.