Paalak paneer is a traditional punjabi dish. I started making it more often in the last 15 years or so — my kids really enjoy it. It’s easy if you have the paneer ready ahead of time. And it’s a great party dish.
Servings: about 8 people
- 2 10 oz. packets of frozen spinach (chopped)
- 1-2 tbs. ghee (or butter)
- jeera (cumin seeds)
- Red chile powder
- Little bit of haldi & salt (spinach uses less salt)
- Whipping cream (regular, not heavy) – add about 1/4 pint
- Unpack spinach and let it thaw for a few minutes (you can defrost it in the microwave).
- Put pan on medium heat. Add 1-2 tbs. of ghee (or butter). Add jeera (cumin seeds), haldi, red chile, and salt.
- Then add the spinach. Cover and let simmer on medium heat for 5-7 minutes.
- Optional: to make spinach smoother, let cool and put it in the food processor — pulse only once or twice. You could also use a masher and mash the spinach straight in the pan. Put back in pan on low heat.
- Add whipping cream (to taste) and paneer that’s already been cooked (if paneer is frozen, wash it first).
- Cover and let cook for about 2 minutes. Then serve hot with any type of bread (roti, fulka, naan) or rice.