Palak Panir

Palak Panir Recipe - Vegetarian Food from India

Region / culture: India | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Palak Panir is a popular North Indian dish made with spinach and panir (Indian cottage cheese). This dish is not only delicious but also packed with nutrients, making it a healthy choice for vegetarians and cheese lovers alike.

History

Palak Panir has its origins in North India, where spinach and panir are commonly used in traditional cooking. The combination of spinach and panir creates a flavorful and nutritious dish that has become a staple in Indian cuisine.

Ingredients

250 g (8 oz) of fresh spinach leaves
1 tbsp of dried fenugreek leaves (optional)
250 g (8 oz) of panir or ricotta
oil for deep frying
1 tbsp of ghee
0.5 tsp of ground turmeric
1.5 cups of hot water
0.25 tsp of black cumin seeds
small pinch of asafoetida (optional)
1 tbsp of ground coriander
0.5 tsp of chili powder
0.5 tsp of finely grated fresh ginger
1 tsp of salt
0.5 tsp of sugar
1 cup of yoghurt

How to prepare

Place the well-washed spinach leaves into a pan along with the water that clings to them. If using fenugreek leaves, add them as well. Cover the pan and steam until the spinach is soft.
Drain the spinach well and finely chop it.
Cut the cheese into cubes and place them on absorbent paper for a few minutes to absorb any surface moisture.
In a small deep frying pan, heat enough oil to fry the cheese cubes.
Add a tablespoon of ghee to the oil for added flavor.
Once the oil is very hot, fry a handful of cheese cubes at a time.
Prepare a mixture of turmeric and one cup of hot water. When the cheese cubes turn pale golden, remove them from the oil using a slotted spoon and drop them into the turmeric water.
Repeat the frying process until all the cheese cubes are fried. Let them soak in the turmeric water for about five minutes, then drain.
Heat about two tablespoons of the oil in a saucepan and add the black cumin seeds, asafoetida, coriander, chili powder, and ginger.
Stir and fry the spices briefly, being careful not to burn them.
Add the chopped spinach and salt to the saucepan. Stir for a minute or two, then add about half a cup of hot water and the sugar.
Simmer the mixture for five minutes.
Stir the yogurt until it becomes smooth, then add it to the spinach mixture and stir well.
Add the fried cheese cubes and simmer for an additional ten minutes.
Serve the dish hot with rice or chapatis.

Variations

For a vegan version, you can substitute tofu for panir.
Add cashew cream for a richer and creamier sauce.
Garnish with chopped nuts or fresh herbs for added flavor.

Cooking Tips & Tricks

Make sure to drain the spinach well after steaming to avoid excess moisture in the dish.

- Fry the panir cubes until they are golden brown for a crispy texture.

- Soaking the fried panir cubes in turmeric water helps to enhance the flavor and color of the dish.

- Be careful not to burn the spices when frying them in the oil.

- Stir the yogurt until smooth before adding it to the spinach mixture to prevent lumps.

Serving Suggestions

Palak Panir can be served with rice or chapatis for a complete meal. It can also be enjoyed with naan or roti.

Cooking Techniques

Steaming the spinach before chopping helps to retain its vibrant green color.

- Frying the panir cubes adds a crispy texture to the dish.

- Simmering the spinach and panir in yogurt helps to blend the flavors together.

Ingredient Substitutions

You can use ricotta cheese as a substitute for panir.

- Fresh spinach can be replaced with frozen spinach if fresh is not available.

Make Ahead Tips

You can prepare the spinach and panir ahead of time and assemble the dish just before serving. Leftovers can be stored in the refrigerator for up to 2 days.

Presentation Ideas

Garnish the dish with a dollop of yogurt, fresh cilantro, or a sprinkle of garam masala for a beautiful presentation.

Pairing Recommendations

Palak Panir pairs well with a side of basmati rice, naan bread, or a cucumber raita for a complete meal.

Storage and Reheating Instructions

Leftover Palak Panir can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

A serving of Palak Panir contains approximately 300 calories.

Carbohydrates

Palak Panir is a low-carb dish, with approximately 10 grams of carbohydrates per serving.

Fats

This dish is moderate in fats, with around 15 grams of fat per serving.

Proteins

Palak Panir is a good source of protein, providing about 20 grams per serving.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly vitamin A, vitamin C, iron, and calcium from the spinach and panir.

Alergens

This recipe contains dairy (panir) and may not be suitable for individuals with lactose intolerance or dairy allergies.

Summary

Palak Panir is a nutritious dish that is high in protein and vitamins, making it a healthy choice for a balanced diet.

Summary

Palak Panir is a flavorful and nutritious dish that is easy to make and perfect for a vegetarian meal. With its combination of spinach, panir, and aromatic spices, this dish is sure to become a favorite in your recipe collection.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered the recipe for Palak Panir. It was many years ago, when I was a young woman exploring the vibrant markets of India. I had always been drawn to the colors and flavors of Indian cuisine, and I was eager to learn as much as I could about the traditional dishes of the region.

One day, as I wandered through a bustling market in Delhi, I came across a small stall run by an elderly woman. She had a twinkle in her eye and a warm smile on her face as she beckoned me over to her stall. I was immediately drawn to the array of spices and herbs that filled the air with their intoxicating aromas.

I struck up a conversation with the woman, and she told me that she had been a chef for many years, traveling all over India and learning the secrets of regional cuisine from the locals. She offered to teach me one of her favorite recipes, a dish called Palak Panir. Intrigued by the sound of the dish, I eagerly accepted her offer.

We spent the afternoon together, as she guided me through the process of making Palak Panir. We started by blanching fresh spinach leaves and blending them into a smooth puree. Then, we sautéed onions, garlic, and ginger in a mixture of ghee and spices until they were fragrant and caramelized.

Next, we added the spinach puree to the pan and let it simmer gently, allowing the flavors to meld together. Finally, we stirred in cubes of fresh panir cheese, allowing them to soak up the rich, green sauce.

As we sat down to enjoy the finished dish, I was struck by the complexity of flavors and textures in the Palak Panir. The creamy cheese paired perfectly with the earthy spinach, and the hint of spice added an extra layer of depth to the dish. I knew that I had stumbled upon something truly special.

Over the years, I have made Palak Panir many times, always remembering that sunny day in the Delhi market when I first learned the recipe. I have experimented with different variations, adding my own twist to the traditional dish. Sometimes I add a handful of cashews for extra creaminess, or a pinch of saffron for a touch of luxury.

Each time I make Palak Panir, I am transported back to that moment in the market, surrounded by the sights and sounds of India. The memories of my time with the wise old chef linger in my mind, reminding me of the power of food to connect us to our past and to each other.

As I sit down to enjoy a steaming bowl of Palak Panir, I am grateful for the chance encounter that led me to this delicious recipe. I know that I will continue to make it for years to come, sharing the flavors of India with my family and friends, just as the old chef once shared them with me.