Time for Another Curry Recipe
I needed to use a prime vegetarian curry ingredient this weekend. There was some paneer cheese in the freezer that had been there for a couple of months and so I thought that I should use it before it got too old. I’m not sure how long it is safe to keep cheese in the freezer but I make sure that there is nothing in the freezer that is more than 3 months old.
Palak paneer is often a side dish but this palak paneer curry recipe is going to produce a lot of food seeing that it contains 500g (1 lb 1 oz) of paneer, 400g (14 oz) of cherry tomatoes and 500g (1 lb 1 oz) of spinach. This weekend the cooked palak paneer is going to be used as a main.
Despite there being a large amount of ingredients, the number of ingredients was normal for a curry and I was looking forward to making this yummy curry.
The Curry Ingredients
Nothing difficult about getting any of the ingredients for this curry. All I had to buy were the cherry tomatoes, spinach leaves and paneer cheese. Paneer cheese? Yup, because I only had 250g (9 oz) of paneer cheese in the freezer so I had to buy another 250g (9 oz) of paneer cheese so that I could make this curry.
A couple of people have asked me about the difference between palak and saag, seeing that a lot of recipes seem to interchange the two words. Well, palak is spinach – it is the Punjabi word for spinach so palak always means spinach. On the other hand, saag means green leaves. So saag could mean mustard leaves, kale or spinach. See? Saag includes spinach but palak only means spinach. Clear as mud.
Making the Palak Paneer Curry
Cooking this curry is really easy. The recipe steps just follow one after another and there were no glitches encountered during the cooking. I had to add a little hot water a couple of times but, as usual, I had a kettle of hot water on the boil while cooking the curry in case hot water was needed.
The one thing that needs to be reinforced is that this is a really big curry so you should use a really large saucepan or frying pan to hold all of the ingredients. The spinach does shrink whilst it is being cooked but you still end up with a very big curry.
I’ve made a lot of curries over the last 10 years and found nothing complicated at all in this recipe.
Tasting and Rating the Palak Paneer Curry
The recently arrived curry tasting team were settled at the dining table when I served up the Palak Paneer Curry on a bed of basmati rice.
It went quiet for a short while and then the comments came thick and fast.
This is a very nice dry curry and all of the ingredients were well cooked. The paneer pieces had a bit of a crunchy outside (because of the initial frying) and there was a good tomato taste to the curry. Even though this is supposed to be a side dish, the palak paneer was a good curry. The palak paneer curry received a taste score of 8 out of 10 with a spice/heat rating of “Mild”.
Leftover Palak Paneer Curry
As said before, this is a big curry so there was plenty of leftover curry for another day. I packaged the leftover curry into a container and put it into the freezer (suitably labelled) so that it can be enjoyed another day.