Quick and Easy Palak Paneer - Saag Paneer

Quick & Easy Palak Paneer 

 Saag Paneer - One Pot Recipe

Palak Paneer or Saag Paneer is a very popular north Indian dish that is delicious, packed with nutrients and rich in protein. I am sharing my easy one pot recipe that comes together quickly for a delicious meal. My family loves to eat palak paneer with homemade garlic naan or basmati rice.

Ingredients

1 Pound / 450 grams  Fresh  spinach or  a combination of greens (spinach,arugula, kale)

2 tablespoons Oil / Ghee

1 Cup  Onion, chopped

1/2 Cup Tomatoes, chopped

1.5 tablespoons Ginger- garlic paste

2  Bay leaves

2  teaspoons Coriander powder

1 /2  teaspoon Cumin powder

1/2 teaspoon Garam masala

2 teaspoons Salt or to taste

1/2 teaspoon Chili powder or to taste

8-10 Cashews

1/4 cup Cream or Half & Half or vegan substitute

1 Cup / 250 grams Paneer, cubed ( Tofu - for vegan option)

1 teaspoon Oil/Ghee( to saute paneer)

Notes: Homemade paneer recipe can be found here.

 

Step by step video recipe:

Electric pressure cooker/Instant Pot Method:

1.Start saute mode. Once hot, add the ghee or oil. Add the bay leaves, onions. Cook the onions for 2-3 minutes. Add the ginger-garlic paste. Cook for a minute. Add the chopped tomatoes. Cook until the tomatoes turn soft. 

2. Add the cashews and remove the bay leaves. Add the cumin and coriander powder. Add 1/2 cup of water and deglaze the pot. Add the spinach or your choice of greens. I have used a combination of arugula and spinach. Add salt and chili powder to taste.

3. Cancel saute mode and close the lid. Cook on high pressure for 1 minute. Once the timer is up release the excess pressure immediately. 

4. Meanwhile, soak cubed paneer in warm water for 10 minutes. Heat a pan and saute the paneer with a teaspoon of oil or ghee. This step is optional.

5. Using an immersion blender, puree the greens until smooth and uniformly blended.

6. Finally, add garam masala, paneer and cream or half & half. Mix well.

7. Serve with naan flatbread or basmati rice.

Stovetop Method:

1.Heat a sauce pan. Once hot, add the ghee or oil. Add the bay leaves, onions. Cook the onions for 2-3 minutes. Add the ginger-garlic paste. Cook for a minute. Add the chopped tomatoes. Cook until the tomatoes turn soft. 

2. Add the cashews and remove the bay leaves. Add the cumin and coriander powder. Add 1/2 cup of water and deglaze the pot. Add the spinach or your choice of greens. I have used a combination of arugula and spinach. Add salt and chili powder to taste.

3. Cover the pan with a lid. Cook on medium heat until the greens are wilted. 

4. Meanwhile, soak cubed paneer in warm water for 10 minutes. Heat a pan and saute the paneer with a teaspoon of oil or ghee. This step is optional.

5. Using an immersion blender, puree the greens until smooth and uniformly blended.

6. Finally, add garam masala, paneer and cream or half & half. Mix well.

7. Serve with naan flatbread or basmati rice.