Palak Paneer is one of the most requested videos from my readers. I used to think why is a recipe already so populated on the internet such a top request? I asked a few of my readers this question and they said they want it to be as easy as possible, without compromising on taste. And because most of my recipes fall in that category, they wanted a version. Well, I am not complaining since I do have a very easy version of the classic palak paneer. I have been making palak paneer this way for years and I still continue to swear by it.
My method is different from most you would see online. The most important step in any recipe is to use seasonal, local and high quality ingredients. I usually make this recipe in winters when spinach is widely available all across the market and every other egetable vendor sells it. Adding seasonal and fresh spinach automatically elevates the taste of this dish to a whole new level. Secondly, make sure the kind of paneer you’re using is also fresh. Try to buy from a person who sells homemade paneer instead of buying packaged. If you can make your own paneer at home, nothing like it! Thirdly, I do not blanch the spinach leaves before grinding them to a paste. I cook them for a minute or two to release their rawness, and then grind them. I just find this it tastes better this way.
This palak paneer recipe honestly just has a handful of ingrendients. I also do not go overboard with oil or ghee, as I want the spinach and the paneer to shine not just in terms of the aesthetics, but also in taste. Palak paneer is a nutritious recipe and the fresher the ingredients, the more our health and taste buds would benefit from it. Thick, creamy, and delicious – this recipe celebrates the classic palak paneer in a subtle form, making sure every ingredients shines through and used to the best of its ability.
So follow the recipe and find yourself fall in love with simple and subtle cooking.