Comments: Palak Paneer - Indian Spinach and Cheese - First Version

Comments

Thanks for the explanation of saag vs palak. I had assumed they were from different languages, which is often the case in India when you have different names for things.

I wonder though whether the terms have come to be used generically and interchangeably -- that would be my expectation.

Anyway, looks delicious.

Saag and paneer are both Hindi, and aren't really used interchangeably--if you had a dish w/ non-spinach greens, a native Hindi speaker probably wouldn't call it palak. But since almost no Indian restaurants use non-spinach greens, they're effectively interchangeable in that context.

It's very hard to make good north Indian food that isn't greasy, unfortunately. One trick is to play with the way that you bring out the flavors of the dry spices--lots of north Indian recipes tell you to fry the spices, but you can also dry roast them, or grind them into a paste and "boil" them.

(For v2 of the palak, by the way--try making it into a saag w/ some methi/fenugreek leaves; it adds an interesting extra layer of flavor (although some people find it too bitter, so be careful using it at first). Then you can also throw some fenugreek seeds into your spice blend, which will give it a little extra tangy, curry-like flavor.)

(Dammit... now I'm hungry again. Haven't you already been told not to post new recipes at times when people might be eating?)

I came very close to buying fresh fenugreek among other vegetables like bitter melon this weekend when I was in Patel Brothers grocery on Devon, but I held off since I was on foot and had already picked up 20 pounds of different dals for our pantry.

Next time I go, I'll get some fenugreek.

Nice looking recipe. Of course, I'm from South India so I'm similarly not in the know about Saag v. Palak. . . .

Two quick suggestions, I like garlic so I have used garlic in the spice base.

Also I have blended the green mix in my Vitamix and it's an interesting twist.

I'm lazy and use tofu :)

Why does an Ayurvedic cookbook not use garlic or onions? I followed your link but didn't see them mentioned!

I found this reference in the Law of Manu, aka the Manu Samhita, an important Hindu text.

Chapter 5, Verse 5, "Garlic, leeks and onions, mushrooms and (all plants), springing from impure (substances), are unfit to be eaten by twice-born men."

Manu is sorta equivalent to a combination of Adam in his role as first man and Moses in his role as lawgiver in Judeo-Christian literature.

Searching the web, I also found latter day justifications regarding the provenance of garlic, onions, and mushrooms (they grow in manure and dirt), and references to them making an alkaline body acidic which throws off your concentration when meditating.

The most practical justification was that yoga and meditation purify the body and make it smell sweet while sulphur compounds in garlic and onions make the body stink, counteracting the good of the yoga.

Frankly, I'd rather stink than give up garlic onions and mushrooms.

I just asked the resident authority (my husband who studied music in Benares for some years) and he says that palak is a specific kind of saag: saag being "greens" and palak being "spinach". He said he has heard the term "Palak saag" (spinach greens)

Palak paneer is my absolute favourite! I adore it. We always serve it with naan or rotis - usually naan. (Have you made naan? It's dead easy.)

We think our palak paneer is pretty close to nirvana (if one can say that...) even though it isn't exactly traditionally made because of the way we prepare the spinach initially (by salting to wilt it, rather than parboiling). And we do use onions and garlic. Like Barrett, we'd rather stink than give up those flavours. (By the way, fenugreek is quite bitter - it's good - but on the bitter side.)

Wow!! I'm impressed! We have always bought paneer and never made it ourselves. I knew it was possible but I'm too lazy to try. (Nanak brand that we buy is so so good!)

-Elizabeth


our palak paneer recipe (there is a link to the naan recipe on that page)

EJM - I haven't made Naan yet, but I have made Poori, which I will post tomorrow. It was also easy and the puffing up is even a bit fun.

Let me second the vote for the fenugreek greens. They are fantastic. I use a mixture of them dried and fresh, sometimes with spinach, but often alone.

Also, lacinato kale, also often called, "dinosaur kale" is really good with saag paneer or saag aloo.

Thanks for the palak / saag explanation...
May explain why the saag paneer I had in Mumbai tasted bitter. I couldn't understand why spinach alone would cause it to taste that way. : )

Guess I like palak paneer. Yum!

i have used nanak paneer, it is the best paneer. very soft texture and does not crumble. it is very ahrd to make soft paneer from homo milk, you need whole milk to get the right texture. try nanak paneer next time and you will taste the difference

This recipe sounds yummy! But the real reason I'm going to try it out is because it made me laugh "Substitute water if no whey is available, but be just a little sad." That's awesome.

Barrett...this was a big hit. Where's this Second Version everyone who's anyone is talking about?

I, too, LOVE this cookbook, though I have noticed that the recipes call for far more ghee, in most cases, than seems necessary. I cut the ghee by half in this recipe, and used lowfat cream cheese instead of cream, and it was just perfect. The other thing I've noticed is that you MUST cook it a bit longer than specified once the fried paneer is tossed in -- to let the cheese soften up a bit again.

To save on the hassle, I never fry the paneer, just put it in at the end and heat gently. It seems to taste just as good and uses a bit less fat. I buy wonderful paneer at my local co-op.

Saag = Various green leaves (Methi, Palak, Bathu, Kale)

Palak = Spinach

Hi,

Good to know that north Indian dishes are gaining so much popuularity wordwide.

I am from north of India so can contribute little to make the doubts clear about saag and palak paneer.

In saag to (thicken it )gram flour is added...which is not done in palak paneer.

I hope my comments are helpful to distinguish between the two :-)

Glad to hear at least one explanation that makes sense - Finally. Every Indian restaurant calls the same dishes different names and it really frustrates me when trying to order. The best restaurants here in Houston don't always speak the best English (and they hire MEXICAN ILLEGAL IMMIGRANTS TO BUS THE TABLES who don't speak any English either). I have even asked several Indian friends at work and even they can't explain all the variations, mostly because they don't know either.

I really like onions and garlic, so I added 2 gloves of fresh garlic to the mixture & added about 1 cup of diced onions to the mixture while it was in saute mode (I also held back 1 tbs of butter). I then covered it and let the onions cook over low heat for 5 minutes, then added the spinach (with a bit of fresh chopped cilantro added too). While that was simmering, I melted the saved I teaspoon of butter, added 1 tbs of flour & stirred till it bubbled but was not brown, then I added the garam masala, mixed well, and then slowly added regular milk, stirring constrantly until it was to the right consistancy. I then mixed it with the spinach, onion, cheese, spice mixture.

A few extra steps, but it was yummy!!

Also, my friend really likes Dutch cumin cheese, so while making the paneer I dry heated two tablespoons of cumin then added it to the mixture just before adding the lemon juice. Very flavorful!!

Thanks for inspiring me!!

Saag is the spinach/greens mixture, Palak is the region in India...

I'm really excited to find your recipe! I made my first paneer this evening and it was super crumbly, so I followed these final directions after drip drying the paneer from another site:
-Move the paneer to a food processor and process for about 2-3 mins or until the texture turns smooth and soft.
-Remove from processor and place on a plate with raised edges and press down to form an even flat surface.
-Let this sit for about an hour or two and then when completely set, use a knife to cut into desired shape.
This worked wonders for me and I am now easily able to cut it into cubes to be fried. Thanks for the great recipe!

Guess what? This is one of the recipe that i make often. It's super easy to make. Barely takes more time yet super nutritious. I willll try out your version soon.

This is my all time favorite Indian dish. An Indian friend of mine said he usually substitutes tofu for the paneer. So much easier! And the taste is quite the same. I'm excited to be able to make this at home now!

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