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Introduction
Palak Paneer, a beloved staple of North Indian cuisine, has been gracing dinner tables for generations. This slow-cooker adaptation brings a modern twist to the traditional recipe, making it accessible for busy home cooks without compromising on authenticity or flavor. The dish's origins can be traced back to the Punjab region, where the abundance of fresh spinach and the art of cheese-making converged to create this vegetarian delicacy. By using a crockpot, we're not only simplifying the cooking process but also allowing the spices to meld beautifully with the spinach and paneer, resulting in a dish that's every bit as delicious as its stovetop counterpart, if not more so. Whether you're a longtime fan of Indian cuisine or new to its flavors, this healthy Crockpot Palak Paneer is sure to become a favorite in your recipe repertoire.
Ingredients
• 2 lbs fresh spinach, washed and roughly chopped
• 14 oz paneer cheese, cut into 1-inch cubes
• 1 large onion, finely chopped
• 2 medium tomatoes, diced
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, finely chopped (optional)
• 2 tbsp vegetable oil or ghee
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp ground coriander
• 1/2 tsp red chili powder (adjust to taste)
• 1/2 cup heavy cream or coconut cream for a vegan option
• 1/4 cup water
• Salt to taste (approximately 1 tsp)
• 1 tbsp lemon juice
• 2 tbsp fresh cilantro, chopped for garnish
Step 1:
Heat oil or ghee in a large skillet over medium heat. Add cumin seeds and cook until they start to sizzle, about 30 seconds.
Step 2:
Add chopped onion, minced garlic, and grated ginger to the skillet. Sauté until the onion is translucent, about 5 minutes.
Step 3:
Add diced tomatoes, turmeric, garam masala, coriander, and red chili powder. Cook for another 5 minutes until the tomatoes break down.
Step 4:
Transfer the onion-tomato mixture to the slow cooker. Add chopped spinach, paneer cubes, green chilies (if using), water, and salt. Stir gently to combine.
Step 5:
Cover and cook on low heat for 4 hours, or until the spinach is completely wilted and the flavors have melded.
Step 6:
Stir in the heavy cream or coconut cream and lemon juice. Cook for an additional 15 minutes on high heat with the lid off to thicken the sauce slightly.
Step 7:
Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.
Q: Can I make this recipe without a slow cooker?
A: Yes, you can simmer it on the stovetop over low heat for about 1 hour, stirring occasionally and adding more water if needed.
Q: Is this recipe spicy?
A: The spice level is moderate but can be adjusted by changing the amount of green chilies and red chili powder used.
Q: Can I freeze this dish?
A: Yes, you can freeze it for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a little water if needed.
• For a vegan version, substitute paneer with extra-firm tofu and use coconut cream instead of heavy cream.
• Fresh spinach is preferred, but you can use 2 16-oz bags of frozen spinach if fresh is unavailable.
• Adjust the spice level by increasing or decreasing the amount of green chilies and red chili powder.
• If paneer is not available, you can use halloumi cheese as a substitute.
• For a richer flavor, lightly fry the paneer cubes before adding them to the slow cooker.
• This recipe contains dairy (paneer and cream) unless vegan substitutions are used.
• Choose organic spinach if possible for better flavor and nutritional value.
Serve hot with naan bread or steamed basmati rice. Garnish with additional fresh cilantro if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to thin the sauce.
Prep all ingredients before starting to cook. The initial sautéing can be done while the slow cooker preheats.
- For a smoother sauce, blend half of the spinach mixture before adding the paneer and cream.
- If using frozen spinach, thaw and squeeze out excess water before adding to the slow cooker.
- Lightly frying the paneer before adding it to the slow cooker can enhance its texture and flavor.
For a vegan version, replace paneer with extra-firm tofu and use coconut cream instead of heavy cream. For a lower-fat option, use low-fat paneer and Greek yogurt instead of cream.
Pair with a cold Indian lager beer or a crisp white wine like Riesling. For a non-alcoholic option, try a mango lassi.
This dish can be enjoyed year-round, but it's especially comforting in fall and winter.
Contains dairy (paneer and cream). May contain traces of nuts depending on the brand of garam masala used. Vegan and dairy-free options are provided in the variations.
