Can any punjabis please post any good recipe for palak paneer. Could I order saag from restaurant and add fried paneer. The catering place wants to charge $1 per person for palak paneer. I figured I could get panner cubes for $10 and add to the tray myself. My god these catering places charge an arm and leg and have schemes where ordering a tray of individual stuff is more expensive than getting the whole deal. It’s so frustrating when you can’t cook everything yourself . Such a high price to pay for convenience.
Re: palak/saag paneer recipe
Quick job: Saute garlic, ginger, green chilli, onions, mustard seeds, cumin seeds. Throw in fresh tomatoes with the skin off and whichever spices I’m in the mood for. Then add in the paneer and chopped spinach. Occasionally I add yoghurt and a tin of sarson ka saag.
Re: palak/saag paneer recipe
books flight 
Re: palak/saag paneer recipe
<3
I’ll start the taste tests, ha.
Re: palak/saag paneer recipe
hahaha yeah lets just call em taste tests 
Re: palak/saag paneer recipe
Re: palak/saag paneer recipe
boil paalak. fry the paneer cubes. slice onions, gg paste, tomatoes basic masalas. if u like ur paalak khari then just rinse, drain the water & add it to the curry masala, after oil seperates add the fried paneer. put on dum. (i grind the paalak) 
Re: palak/saag paneer recipe
I use a combination of palak and methi for palak paneer.
I use
- 200 gms palak
- 100 gms methi
- 150 gms paneer
- 2 tomatoes
- 1 medium sized onion
- 3-4 green chillies, you can use more if you want to make it spicier
- salt to taste
- half tsp haldi (turmeric)
- half tsp garam masala
- 2-3 tsp of garlic paste (no ginger at all)
- abt 2 pinches of zeera powder (cumin pwder)
- oil - abt 3 tbsp
Boil water first. Now add the palak and boil for like 5-7 mins. Take it out of the hot water and pour ice cold water over the leaves and let them be in the chilled water for at least another 5 mins. This keeps the green colour very fresh.
I grind my saag, but if u want u can chop it finely too and keep aside.
Heat the oil in a karhai and add finely cut onions and garlic paste. Now add the turmeric, garam masala, cumin masala and fry abt a minute. Add finely chopped tomatoes, add some salt and cook covered for abt 10 mins till the tomatoes turn into a fine pulp. Now add the paneer cubes (either raw or slightly fried) and cover and cook for another 5 mins. Now, increase the flame and cook these tomatoes till most of the moisture evaporates.
Add the palak+methi cooked and ground saag and cook for about 2 mins. Chk for salt and adjust if need be. I garnish with a few roasted kajus but thats just optional.
Ensure to cook the dish abt an hour before eating, this way the paneer soaks up the flavours of the saag very nicely. And if you want to reheat, do that only in a microwave for just abt 30 seconds.
Tips
- If you are using fried paneer, soak them in hot salted water for 5 mins before adding to the saag. This will soften the paneer and also remove the extra oil from the paneer pieces.
- Dont cook for too long or put on dum as the fresh green colour will vanish if you do that. I like my saag looking really fresh when put on my plate