Fried paneer in a spinach sauce is proof that sometimes simple is best.
Frying the paneer gives it more flavor and texture.Palak paneer is something I grew up eating. I'm from a Punjabi family, so my mother regularly made it at home. But palak paneer was also a fixture of celebratory meals and occasions, and we'd serve it whenever family members or cousins came to visit—it's very special for us Punjabis.
This particular recipe is my mother's, and I like her version the best in part because it's so simple. There aren't any extra spices, which lets the spinach flavor shine. The creamy spinach sauce has a touch of garlic and chile to deepen its flavor and make it more interesting, and it complements the chunks ofperfectly. I fry the paneer in ghee to give it some texture and add a layer of flavor, and a small amount of cream toward the end ties everything together beautifully.
When I moved the UK, I encountered for the first time saag aloo, a dish of puréed spinach and chunks of potato, which I think must have been inspired by or derived from palak paneer. I have to admit I didn't care for it very much; I was surprised by the substitution of potato for paneer, and the name was a little confusing to me, because I'd only heard "saag" used to refer to sarson, or mustard leaves.
To add further confusion, palak paneer that is often mis-titled as "saag paneer" on menus in the US and UK. Like the saag aloo that baffled me, "saag paneer" is made with spinach , and not saag . So what many people outside of South Asia know as saag paneer is actually palak paneer.
The process is very simple: I wilt the spinach leaves by cooking them with a little water in a covered pot, then purée them in a blender; this yields a vibrant green puree that's fresh, not murky. I then fry the paneer in some in another pan, set the paneer aside, and in the same pan I heat fry whole mustard and cumin seeds until the seeds start to pop, at which point I add a little minced garlic.
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