Palak Paneer

Palak Paneer is presented in the source as a direct variation on Spinach & Broccoli Baji. The smooth green vegetable base is prepared first, then cubes of paneer are folded through at the end.

Because the paneer is not browned separately in this version, its soft texture remains distinct from the puréed spinach and broccoli. The contrast is simple and central to the dish.

The source also suggests goat’s feta or goat’s cheese as an alternative variation. The base method below follows the paneer version and keeps the seasoning identical to the preceding baji recipe.

Ingredients

• 1 teaspoon butter or ghee
• 2 teaspoons olive oil
• 1 large or 2 small onions, sliced, about 1 1/2 cups
• 1 tablespoon fresh ginger, minced
• 1 fresh green chili, slit at the end, optional
• 5–6 cups spinach, chopped
• 1 head broccoli, roughly chopped
• 1 teaspoon salt, or to taste
• 1 cup paneer, cut into 1-inch cubes

Method

Prepare the Spinach & Broccoli Baji base by heating the butter or ghee and olive oil over medium-low heat. Add the onions, ginger, and optional chili and cook until the onions caramelize, about 8 minutes. Add the spinach, broccoli, and salt, cover, reduce the heat to low, and cook for 20–30 minutes. Purée the cooked vegetables carefully until smooth. Return the mixture to the pot if needed, add the paneer cubes, toss gently until evenly coated and warmed through, and serve. Makes about 4–5 servings.