I had a hunch about palak paneer, and three restaurants here in the San Francisco Bay Area confirmed: It’s one of the most popular Indian dishes in the U.S.
Made from “palak” (spinach) and “paneer” (Indian cottage cheese), the dish is classified under the generic cluster of Punjabi food. It’s also called “saag paneer,” as “saag” means any cooked greens, and is generally eaten with naan, tandoori roti, or paratha.
With its popularity in mind, I began my mission.
My goal: Figure out the best palak paneer recipe. My strategy: Pore over recipe books, speak to two Punjabi women who can make it in their sleep, and then filter this newly-gained knowledge through my own experience to come up with a glorious recipe.
First, I went through Raghavan Iyer’s 660 Curries; Julie Sahni’s Classic Indian Vegetarian and Grain Cooking; Madhur Jaffrey’s Indian Cooking and World-of-the-East Vegetarian Cooking; and Jody Vassallo’s My Cooking Class: Indian Basics. Each recipe had a distinction that appealed to me for a particular reason.
But in the end, it came down to two main questions: to purée spinach or not, and to pan-fry paneer or not. When I made palak paneer in the past, I always puréed spinach and pan-fried paneer, but I was eager to find tastier—and easier—alternatives.
I tackled the spinach question first and started with Raghavan Iyer’s recipe, as it was the only one calling for fresh and un-chopped (whole) spinach. The flavor and aroma of the dry fennel seeds and the sublime, golden sheen of the overall dish were the best parts of his recipe. Plus, he skips the blending step (to purée the spinach), which saves time and makes cleanup easier.
Nevertheless I was missing the silky-smoothness of a spinach purée and decided that in my final recipe, I would purée spinach instead of keeping it whole.
Having made a conclusion on the spinach question, I thought about the paneer. In Julie Sahni’s recipe, I loved the idea of coating paneer pieces with flour (to ensure that the cheese doesn't disintegrate in the spinach). But I was keen on finding out what would happen if the paneer were not pan-fried. Jody Vassallo adds raw paneer pieces to spinach purée, but she does not elaborate on why, which left me still unsure about the paneer.
To refine my recipe, I decided to speak to home cooks who had grown up eating and making palak paneer. My contacts were Priya Sharma and Mridula Vasudevan, both of whom come from the Punjabi community of Delhi. They rattled off so many variations and nuances that by the end, my head was buzzing with ideas. That’s what I love about seasoned home cooks: Over the years, they prepare food for every possible situation, accommodate quirks, preferences, and idiosyncrasies, and, along the way, garner a fantastic repertoire of knowledge that chefs would kill for.
Generally, Mridula pan-fries the paneer while Priya does not, but both said that they had tried the alternative, too. And both agree that pan-frying paneer gives the dish a certain richness, which is ideal for parties and special occasions.
Here’s some other golden dust that Priya and Mridula dropped on me in the course of our conversation:
And, finally, my own learnings from years of making palak paneer:
And so, the recipe for palak paneer, distilled from all the above Olympian efforts:
By Annada Rathi
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