Palak Chaman is a delightful twist on the classic palak paneer, featuring soft paneer cubes in a vibrant spinach gravy. I first learned this recipe from my grandmother, and it’s become my go-to comfort food. The blend of warm spices like cardamom and cinnamon creates an inviting aroma that fills your kitchen. It’s simpler to make than you might think, and the results are always impressive.
About the Recipe
This recipe stands out because it uses both green and black cardamom, giving it a unique depth of flavor. The paneer is first fried until golden and then soaked in water, making it extra soft and tender. The spinach base is cooked with carefully measured spices that complement each other perfectly. It’s a great way to get your greens while enjoying a satisfying meal.
Why You’ll Love This Recipe
You’ll love how the bright green spinach sauce coats each piece of paneer perfectly. The recipe is forgiving – even if you’re new to Indian cooking, you can achieve great results. The blend of spices creates wonderful layers of flavor without being overwhelming. Best of all, it’s a healthy dish that feels indulgent. The ingredients are easy to find, and you can adjust the spice levels to suit your taste.
Palak Chaman
Cooking Tips
– Don’t overcook the spinach to maintain its bright color
– Pat the paneer dry before frying for better browning
– Let the spices cook slowly to release their flavors
– If the gravy is too thick, add hot water gradually
– Use fresh spinach for the best taste and color
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with naan, roti, or steamed rice. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.
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Nutrient Benefits
This dish is packed with protein from paneer and iron from spinach. The spices offer various health benefits – cardamom aids digestion, turmeric has anti-inflammatory properties, and ginger helps boost immunity. It’s also rich in calcium and vitamins A and C.
Palak Chaman
Ingredients
- 500 gms Spinach (washed, boiled and drained well, chopped)
- 250 gms Paneer (cubed)
- 1/2 cup Oil
- 1 inch CInnamon (stick)
- 1/2 tsp Ginger Powder
- 1 tsp Red Chilli Paste
- 2 tsp Garlic Paste
- 3 1/2 to 4 cups Water
- 4 Green Cardamom
- 3 Black Cardamom
- 1 1/2 tsp Turmeric Powder
- 1/4 tsp Cardamom Powder
- 1/8 tsp Pepper Powder
- 1/4 tsp Black Cumin Seeds
- Salt as per taste
Instructions
- Heat little oil in a pan over moderate flame.
- Add the paneer pieces and fry till light brown.
- Remove and plunge them in water. Keep aside.
- Heat oil in a deep pan.
- Add the garlic and boiled spinach.
- Stir to mix well and fry till spinach changes colour and water has evaporated.
- Add water, cardamoms, turmeric powder, cinnamon stick, ginger powder, red chilli paste and salt.
- Bring to a boil and cook till the water has reduced by half.
- Drain the paneer and add to the pan.
- Cook till all water has been absorbed.
- Add cardamom powder, pepper powder and cumin seeds.
- Mix well and simmer for a minute or two.
- Remove and serve with rice or roti.
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Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, but thaw and drain it well first. Fresh spinach gives better color and texture, but frozen works in a pinch. Just use about half the quantity since frozen spinach is more concentrated.
How do I prevent the paneer from becoming rubbery?
The key is not to overcook it. Fry just until light golden, then soak in water. Add it to the gravy only in the final few minutes of cooking.
Can I make this dish ahead of time?
You can prepare the spinach base ahead and store it in the fridge. When ready to serve, heat it up and add freshly fried paneer. This keeps the paneer texture perfect.
