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Saag paneer and palak paneer are terms that are often used interchangeably, but they are actually different dishes. Palak paneer is an authentic Indian dish made with only spinach puree, whereas saag paneer is made with a mixture of 2 to 3 various types of greens.
Saag paneer seems to have been popularized outside of India, however it is still very uncommon in India. My mother-in-law never makes saag paneer per se, however, there are four variations of palak saag that she makes.
This recipe is a restaurant style version of palak paneer made with spinach puree, onions, spices and paneer. It does not include tomatoes and is one of the best restaurant style palak paneer recipe that you can make.
There is no tangy or sour ingredient that I add in this palak paneer recipe. If you want a bit of tang, feel free to add 1 small to medium tomato after sautéing the ginger-garlic paste. Alternatively, you can add a few drops of lemon juice or dry mango powder.
Thank you for this delicious recipe. I made the palak paneer for my husband and guests. They loved it. My only complaint is that I had to guess about how much onion and chili to use. It would be helpful if you could give a weight or volume for two important ingredients. I will definitely make this again but hope you can provide specifics about how much of each of these ingredients you use since the size of onions and chilies varies. Thank you again for the excellent recipe
Palak Paneer Recipe Spinach Paneer Curry Restaurant Style with detailed photo and video recipe. A healthy green-colored paneer recipe prepared mainly from the thick paste of spinach puree. Basically, the easy palak paneer recipe hails from the popular north Indian cuisine or Punjabi cuisine and is typically served with tandoor roti & naan. There are many ways to prepare it, but this is a restaurant-style spinach cottage cheese curry.
Furthermore, I would like to mention a few tips, suggestions, and variations for the palak paneer recipe restaurant style. Firstly, I have used homemade paneer in this recipe, which I have fried before adding it to the curry. Also, if you prefer soft and moist paneer, ensure to soak the paneer in hot water before frying it. Secondly, I have prepared the gravy sauce with tomatoes and onions & other dry spices. As a matter of fact, I got this tip from a chef to add tomatoes for sourness, but if you do not prefer you can skip it. Lastly, for the vegan version of palak paneer, use soya-based tofu cubes as an alternative to paneer cubes. Also, for vegan you may have to skip the cream as well. Alternatively, you can make cashew cream or almond cream and add it to the final gravy.
There are many different types of Palak Paneer or Spinach Paneer recipes with the variation mainly on how the spinach leaves are used in the curry. The most popular way is to blanch the palak leaves and then blend them into a smooth paste with herbs and spices. This spinach puree is later cooked with tomato and onion base to form a creamy curry. The other popular way is to use the finely chopped palak leaves with paneer cubes. This does not have gravy but the curry turns out to be semi-dry curry.
Palak Paneer Palak paneer is sometimes called saag paneer. Saag is the Hindi word for green leaves, and you can make this dish with mustard greens (the most common choice, especially in the Indian state of Punjab where mustard is grown) or spinach (the Hindi word for spinach is palak), but you can use any type of green leaves. If you think of a Venn diagram, saag paneer is the big circle, and palak paneer is the smaller circle inside it.
Some of the saag and palak paneer recipes will call for the addition of kasoori methi, aka sun-dried fenugreek leaves. You can buy this online or find it in an Indian grocery store. A little bit of this goes a long way; some people discover the flavor of fenugreek a bit potent, so use it accordingly or skip it.
Hi John, you complete whichever step you choose at that time- either baking or boiling the tofu (after soaking the cashews). The tofu will be added to the final palak at the end. Hope that makes sense!
tastes great! i subbed some stuff and it still turned out well. I used tahini instead of cashews and I used a can of diced tomatoes to make the job quicker for me, still tastes really good! to be fair I have never had palak paneer before this so I cannot compare but I like my version :)
Palak tofu, also known as Saag Tofu, is a vegan version of the popular classic Indian dish, palak paneer. This flavorful vegan and gluten-free curry combines fresh spinach (palak) with tofu and a blend of aromatic spices.
Palak tofu is an excellent dish that includes plant-based protein and other essential nutrients. Tofu is rich in iron, calcium, and protein. Spinach is full of antioxidants, vitamins, and minerals. Here are some of the ways that palak tofu is good for your health:
I have to admit that I'm always checking the Kasa blog with the hope that Anamika will post some of her recipes. So when she mentioned she was going to be teaching palak daal - spinach and lentils, and then offered to email me her recipe, I was pretty excited. I'd take a cooking class with Anamika any day, and in the meantime, this was the next best thing.
This is by far the best palak tofu I have ever had.
I baked the tofu at 400F and then fried in a cast iron dutch oven with some nutritional yeast to enhance the flavor. Everything else I followed the Spinach recipe as-is. Was a little bland, but I added more salt and garam masala when mixing with the tofu. Definitely making this again
Oh, yes! Even though I cook and have shared many Saag recipes on the blog.... I'm always impressed when someone shares a delicious plate of my fav food with me. So, this recipe is re-take on my own palak paneer recipe... to give it that restaurant-style taste, texture, and aroma!
I have shared many Saag recipes on blog already but most pictures were taken at night and are so old. My old day favorites when I had no clue how pictures should look.... Though all of those spinach/palak curry taste very good and are regular in my home. If you are in mood to eat Indian for dinner, check a few of those recipes here.
We have an Indian Market near our area where we go for most of our Indian groceries. One restaurant in that area makes killer Saag Paneer! I mean so so good that if we get there during lunch time, I have to eat a Thali (Indian Plate of food) with special Saag Paneer. Inspired from that recipe, I updated my recipe to taste just like that Restaurant's palak paneer.
I have always cooked Saag Paneer with blanched (or in home-style - boiled) palak. The main difference in restaurant's saag paneer is that it is not pureed like I used make at home. So, first I thought, may be I can use raw spinach and then leave it chunky for this version of saag paneer.
Conclusion? May be I have too sensitive palate or batch of palak I used was bitter.... I recommend boiling the palak/spinach before using in this recipe. However, if you are in hurry and love spinach no mater what? Then go ahead and use it raw. It saves lot of time.
I think this is an amazing interpretation of the palak paneer I had in India. Flavorful and spicy, a dish you can play with to fit your taste and level of Indian spices you like.
Delicious! Will be a recipe to be repeated over and over.
This quick Instant Pot recipe uses my mom's stovetop palak paneer recipe as a base. I stir in cashew cream, in the end, to make the curry rich and creamy. To make homemade cashew cream, simply blend cashews and warm milk (or water) to make a creamy, smooth paste.
Refrigerate leftovers in an airtight container for 4 to 5 days. You can also freeze palak paneer for up to 2 months. To reheat simply thaw overnight in the refrigerator and then reheat in the microwave.
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This vegan palak paneer blends the sweet taste of spinach with invigorating ginger, garlic, and spices. To make it vegan, paneer cheese is replaced with tofu. Making it is a snap when you use the Instant Pot!
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