As outlined in this recipe for making palak paneer, start by using fresh spinach leaves to create your sauce. Look for vibrant color when selecting your spinach at the grocery store to get the freshest flavors for your palak paneer. Avoid using older leaves as these can add an unwanted bitterness to the dish. The tastiest palak paneer is a mix of fresh spinach, proper tempering of spices, and gentle cooking to bring out the best of the flavors in the palak paneer ingredients.
Preparing the Spinach Sauce
To prepare the sauce, briefly blanch the spinach first and then purée to create the smooth, signature texture the dish is known for. Adding polenta, or cornmeal, to the purée is a simple trick that helps to act as a natural thickening agent for the sauce. This gives it a creamy and velvety mouthfeel without needing to add other rich ingredients such as heavy cream. It also makes the sauce more uniform before adding to the aromatics and blend of spices.
Paneer Handling Tips
Paneer is a mild, white cheese commonly used in Indian cuisine and known as Indian cottage cheese. For optimum results in this dish, use fresh and firm paneer to prevent it from crumbling during cooking. Lightly frying the paneer before adding it to the spinach sauce also gives the paneer a firmer texture to contrast to the smoothness of the spinach.
Serving Palak Paneer
Palak paneer can be enjoyed on its own or as an inviting, colorful side dish. Serve hot with a side of classic naan or steamed rice for a traditional Indian meal. For added indulgence you can drizzle heavy cream over the dish before serving and it’s also perfect when paired with a fresh, simple salad to cut through the richness of the sauce. A squeeze of fresh lemon juice to garnish brightens the overall flavors.
