Saag Paneer / Palak Paneer, Chicken Tikka, Mahatma Gandhi, elephants, Mumbai and Bollywood are probably the first few words any non-Indian learns about India albeit in no particular order. A little offensive you know, typecasting and all) but I am not the type who takes offense with these things; so it’s OK. After all, you need to start somewhere if you want learn about a new culture. If you stopped at these few words and create a stereotype opinion, then, it would be something you might get frowned upon for 😛
With spinach and paneer lying around at home, I could not resist the temptation of sharing the recipe for this dish that is featured in the menu of every restaurant around the world. If this dish is as popular as I claim it is, then, I sure can’t be the first one to share a recipe right? What sets this recipe apart from the others?
For one, it tastes better than any restaurant’s saag paneer which is probably dripping with oil/ghee. If you want a vegan version/ lean version, this recipe accommodates those variations (check the “My Take” section). The best for the last; this recipe uses pre-cooked lentils (dal, I have used Toor dal/Arhardal) to improve the consistency, texture & taste of the curry.
This bowl of palak paneer with rice is a Balanced Meal in itself covering the 5 nutrition groups with every bite.
- Carbohydrates from rice; Check.
- Protein from lentils; Check.
- Fats from paneer; Check.
- Vitamins & minerals from spinach, Check.
- Fibre… duh! Check of course!
Go ahead and try this uncomplicated recipe for palak paneer and never order a take-out for it ever again.
Saag Panner / Palak Paneer
PS: The cooking time does bot include the cooking time for dal/lentils. I generally use lentils that I cooked previously a.k.a leftovers 😛