Palak Saag Paneer, a traditional Indian dish that originates in the Northern part of India known as Punjab, consists of cubes of paneer (soft Indian cheese) cooked in a vibrant green spinach gravy. From iron, Vitamins K, A, C and folic acid as well as manganese, magnesium, iron and Vitamin B2, it is packed with so much nutrition from the spinach, it would make Popeye jump and do cartwheels!
Along with bengan bartha (a type of roasted eggplant), Palak Saag Paneer is one of my father-in-law’s favorite go-to dishes at Indian restaurants. I have always been intimidated by this seemingly complex dish, but because he loves it so much, I thought I would take on the challenge of re-creating it.
As I was researching this dish and dissecting it in my own head, I kept a few things in mind.
To create a healthier version of this dish, I added peanuts to the spinach during steaming to minimize the need for cream. I thought this would be a cleaner source of calories. Moving forward, I would actually suggest using cashews to create a creamier sauce. I will update the recipe instruction pictures soon.
In my research, I found that blanching vegetables can help to retain their color. In order to maintain the rich, vibrant green color of the spinach, I used the blanching technique in my recipe.
We can only learn if we do, and making mistakes is ok. I love what Julia Child once said:
“…no one is born a great cook. One learns by doing.”
Here is my version of a very simple Palak Saag Paneer.