While I adore the complexities and flavors of Indian food, I feel I’ve had a rather limited exposure to all the flavors of the vast culinary inspired country.
Even after visiting the country for two weeks, I still feel as though a true “Indian culinary and cultural” experience takes years and years. The depth – is divine.
That said, even after a trip abroad, in my mind, Paneer, has been a fresh cheese most often mixed with a lovely spinach gravy: Saag Paneer.
However, I was just recently introduced to the idea of Palak Paneer. They look very similar.
So, what exactly is the difference between Saag Paneer and Palak Paneer?
While both dishes are made with spinach, Saag Paneer can be made with spinach, mustard leaves, or really any mixture of greens.
Palak Paneer is just strictly made with spinach. I like rules in many areas of my life. I think I’ll stick to THIS spinach only rule for this recipe.
Creamy, tangy, tart, a touch spicy, and purely “Indian” on my palate, this exquisite and somewhat unique “Americanified” recipe (grilled cheese – who else really does that?) using Palak Paneer and naan is truly a knock your socks off recipe for anyone and everyone.
Be sure to use fresh #gopi #paneer. Trust me. It makes a difference. #gopipaneer
Palak Paneer Grilled Cheese.
Traditionally part of North Indian cuisine, Palak Paneer is make with fresh spinach, herbs, and spices, as well as fresh Indian cheese. ‘Palak’ is the Hindi work for ‘spinach’ and ‘paneer’ is a fresh Indian cottage cheese-like cheese. The entire concoction is smooth, spicy, and delicious.
Here, this recipe takes the spiced, thick, spinach gravy and cheese, transports it atop a buttered piece of naan, and tops it with another piece of naan, pressing and frying for an exceptional Indian Palak Paneer Grilled Cheese.
Palak Paneer Grilled Cheese
8 oz. Karoun Dairies Gopi Paneer cheese, cut into 1″ cubes
4 cups fresh baby spinach leaves, cleaned
2 Tbs. oil
2 green chilis, seeded and minced
1/4 cup yellow onion, finely minced
1/2 cup tomatoes, finely chopped
1/2 tsp. ginger paste (or freshly grated ginger)
1/2 tsp. garlic paste (or freshly grated garlic)
1/2 tsp. sea salt
10 whole cashews
3/4 tsp. garam masala
1/2 tsp. fenugreek
1/4 cup heavy cream
pinch cumin seeds, toasted
2 green cardamom pods, toasted, pods removed and then crushed
2 -4 Tbs. butter or ghee, room temperature
2 large pieces naan bread
Bring a medium pot of water to a boil.
Blanch the spinach for 2-3 minutes, until wilted.
While still bright green, drain in a large colander, topping with ice to retain the green color, and removing all the moisture.
Melt 1 Tbs. oil in the boiling pot. Sauté the chilis, onion, and salt until soft. Add the cashews and cook until soft.
Add the tomatoes, ginger, garlic, garam masala, fenugreek, and drained spinach. Remove from heat and cover, cooking 3-5 minutes, until all flavors are combined.
Transfer to a food processor or using a stand mixer, pulse until mostly pureed, leaving just a touch of texture to remain.
Meanwhile, toast the cumin and cardamom. Once dry toasted, add to the pot, along with the remaining oil and cream. Stir thoroughly, to combine all ingredients.
Add the paneer and allow the mixture to sit and “simmer” off heat, but on the warm stove, for 10-15 minutes, as the flavors merge and evolve.
Meanwhile, slater the 2 slices of naan with 2-4 Tbs. butter or ghee (room temperature) on all sides.
In a large, hot skillet, place one piece of buttered naan flat. Top with 1 cup of the prepared Palak Paneer (and any additional slices of paneer for extra cheesiness).
Layer with the second slice of buttered naan.
Season with additional salt, if desired.
Cover with foil and press the sandwich flat with an additional heavy pot.
Cook for 3-5 minutes, until the butter caramelizes and begins to smell sweet.
Flip the sandwich and repeat the weighted process and timing.
Remove from heat and allow the sandwich to rest for 3-5 minutes.
Slice and serve, topped with additional Palak Paneer.
Garnish with fresh cilantro, if desired.
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