WHAT IS PALAK PANEER?
Homemade Pakistani Palak Paneer (Spinach Paneer) , an Indian/Pakistani dinner recipe with roots in North India, has traversed its way to Pakistan and gained popularity in both countries. This recipe features Palak, the Hindi/Urdu term for spinach, and Paneer, a type of South Asian or Indian cottage cheese. This beloved Indian/Pakistani recipe is relished by numerous enthusiasts. Whether you’re entertaining guests at a party or simply yearning for a tasty curry, this mild-spiced dish aligns with several other vegetarian recipes on the blog, such as Aloo Chana, Aloo Baigan, and Aloo Matar.
DIFFERENCE BETWEEN SAAG PANEER AND PALAK PANEER
Saag Paneer incorporates a variety of leafy greens, while Palak Paneer specifically utilizes spinach.
STEPS IN PALAK PANEER
INGREIDENTS
Paneer- Cut and soak your paneer this will make your paneer soft. Palak- I used the pre-packaged ones. Onion- I prefer red onion for this recipe, you can use yellow as well. Oil- I used olive oil for this recipe you can use any neutral oil for this recipe. Garlic cloves- Notice that there is no ginger garlic paste; instead, simply chop the garlic cloves. This is intentional, as we aim to exclude ginger from this recipe.
HOW TO MAKE PALAK PANEER?
TIPS
HOW TO STORE THIS RECIPE?
This isn’t a freezer-friendly recipe. However, it can be stored in the refrigerator for 4-5 days of course with an air-tight lid.
WHAT TO PAIR THIS RECIPE WITH?
Pair this recipe with Plain Naan or Chapati. It can be paired with Cumin rice or Basmati rice. Our daughter loves this with Kachumber on the side as well. Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.