Who here loves themselves a good bit of paneer?
To tell you all the truth, I’ve not always been a fan of paneer (Check the story of the Sweet and Sour ‘Chilli’ Paneer for how I fell in love with paneer). I’d always thought it was too rubbery and tasteless, like it was missing something.
It was after I began experimenting with it that I realised if I’ve ever thought of paneer to be boring, it’s because of the chef!
When cold and on it’s own, paneer is indeed rubbery and tasteless. The same goes for boiled chicken and lamb. It is when it is heated and combined with other ingredients and flavours that it comes to life, taking on a new, soft and succulent bite, something that combines fantastically with my favourite vegetable, spinach!
Palak paneer, or saag paneer, is a North Indian dish which often features on the list of British people’s favourite curries. I had never really had paneer much before marriage, since it isn’t traditionally a Pakistani ingredient. Having said that, I’ve seen it a lot in my local shops and there’s never really been very much stopping me from trying to cook with it. Palak paneer and ‘Chilli’ paneer happen to be my two go-to recipes for paneer whenever my husband very kindly brings home a 1kg block of the stuff which I urgently need to use before it goes off in the fridge.
Paneer and palak is a beautiful match. Aromatic and rich strings of spinach combined with the soft, melt-in-your-mouth paneer is truly something to get my appetite running! Combined with a healthy dollop of butter stirred in just before serving and you, my friend, have got a winning number which is guaranteed to have everyone coming for seconds – this is a tried and tested claim! If you’re feeling extra indulgent, garnish with a drizzle of cream and serve alongside rotis rubbed with some ghee. Ah, divine! Just the thought of this is making me want to reach into the kitchen to wipe clean the leftovers…
Enjoy, with love x