Methi Palak Paneer | Saag Paneer | Palak Chaman is rich and creamy side dish recipe, which perfectly fits with roti and rice. This Indian leafy green delicacy is a seasonal recipe. The medley of leafy greens methi (fenugreek leaves) and palak (spinack) with creamy paneer is droolsome. Do give this a try!
What is Methi Palak Paneer Recipe?
In this recipe, methi stands for fenugreek leaves, palak for spinach and paneer is Indian Cottage Cheese. Basically, soft paneer pieces are cooked in a gravy made by combining methi and palak leaves.
This is mildly spicy North Indian Recipe. This is often served with naan or phulka or roti. You can even serve this with jeera rice too.
If you have fussy kids like mine who troubles you in eating leafy greens, then I must tell you, this methi palak paneer is one perfect recipe to try.
Saag Paneer – Comfort Food
Nothing can beat the comfort of home, loving family and hot food. If all these three come together…Allhumdulliah…life is bliss. When I say hot food, I mean home cooked comfort meal. To me home cooked is always simple and indulging meals depending on the season and mood.
As we are about to bid adieu to wonderful winters, my kitchen is booming with seasons rich and wonderful produce of leafy greens, fruits and vegetables. Winter greens are my family favourite and I love try out new recipes with leafy greens all the time. Today’s recipe of saag paneer (where saag refers to leafy greens) is most loved my family favorite recipe.
North Indian Style Meethi Palak Paneer
Methi Palak Paneer, as the name says it, is a rich and creamy paneer (Cottage Cheese) based recipe with the flavours of spinach and fenugreek leaves. The touch of Indian spices lifts the soul of the recipe. Adding cashews and milk to will bring creamy texture in the recipe and makes this finger licking good.
Can I use dry fenugreek leaves (kasuri methi) too?
I sometimes use fresh fenugreek leaves, but when I am in mood to make this recipe and fresh leaves are not handy, I use fenugreek leaves. So, you can definitely try using dry fenugreek leaves in this recipe.
The fresh ones will give smooth texture along with taste, whereas the dry fenugreek leaves (kasuri methi) will add aroma and taste.
My Family Favourite Paneer Recipes:
- 200 gms. Indian Cottage Cheese/Paneer, cut into cubes
- 2 big bunches Spinach/Palak leaves
- 1 Onion, sliced
- 1 Tomato, chopped
- 2 Green chillies
- 1 tbsp. Kashmiri red chili powder
- ¼ tbsp. Turmeric powder
- 1 tbsp. roasted Coriander powder
- ½ tbsp. roasted Cumin powder
- 1 tbsp. Garam masala
- 2 cloves Garlic
- 2 tbsp. dry Fenugreek leaves
- 1 tbsp. chopped Ginger
- ¼ cup Milk, low-fat
- 3 tbsp. Cashews, soaked in lukewarm water for 15 minutes
- 3 tbsp. Oil
- Salt, as per taste
How to make Methi Palak Paneer (Stepwise Recipe)
Blanching Spinach Leaves:
- Discard the hard stems and roughly chop the spinach leaves. Wash thoroughly and drain the excess water.
- In a sauce pan, bring water to boil by adding pinch of salt. When water starts to boil, add chopped spinach leaves and turn off the flame.
- Leave for 2 minutes and using thongs remove the leaves and add them to blender.
Pureeing Spinach Leaves:
- In the blender along with spinach leaves, add green chilies, cloves of garlic and chopped ginger. Blend until smooth. Remove and set aside.
Preparing Methi Palak Paneer
In a heavy bottom cooking vessel, add oil and when it heats up add sliced onions and fry till translucent. Now add chopped tomatoes and fry until soft.
Once tomatoes are soft enough add this onion and tomato mixture to blender and puree until soft by adding cashews.
Now in the same pan add paneer cubes and toss till all the sides turn light brown on low flame. Remove and drop the paneer cubes in a bowl of warm water.
In the same pan add a tablespoon of oil (if required) and when it heats up add ground paste of onion-tomato-cashew along with red chili powder, turmeric powder, coriander powder, cumin powder and salt.
Fry on medium heat till oil starts to leave the masala. Now mix in spinach puree and stir well.
Simmer and cook for 5-6 minutes by adding ½ cup of water. Now add paneer cubes and cook for another 2 minutes.
Add garam masala and check for salt. Crush and add dry fenugreek leaves. Stir and add in milk. Turn off the heat.
Add love to make this methi palak paneer taste 'YUMMY'.
Lubna's Serving Suggestions:
Methi Palak Paneer tastes best when served with any flavoured rice like jeera rice, tomato rice, bagara khana, veg pulao, etc;
Methi Palak Paneer also tastes best when served with roti, naan, poori, phulka, etc;
Quick Weekend Thali Idea with Methi Palak Chaman
Jeera Rice + Roti (Phulka) Dal Fry + Methi Palak Paneer + Boondi Raita + Carrot and Cucumber Salad + Papad + Pickle
Amount Per Serving: Calories: 371Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 30mgSodium: 876mgCarbohydrates: 23gFiber: 7gSugar: 7gProtein: 20g