Can I use frozen spinach for palak paneer?

Yes. Thaw the frozen spinach completely and squeeze out all the extra water. Skip the boiling step and put the thawed leaves straight into the blender. Fresh spinach gives a better colour, but frozen spinach saves time.

How do I keep the paneer soft in palak paneer?

Do not fry it. Put the raw cubes directly into the hot sauce, cover with a lid, and let the steam warm them through for a few minutes. If you buy hard paneer from a store, soak it in warm water for twenty minutes before cooking.

Is palak paneer dairy-free?

The standard recipe uses dairy. You can substitute the heavy cream with coconut milk and the paneer with pressed firm tofu to make the dish completely vegan.

Can I save leftover palak paneer?

Yes. Store leftovers in a container with a tight lid in the fridge and eat within three days. Reheat slowly on the stovetop, adding a splash of warm water if the sauce looks too thick. Stovetop heating keeps the texture smooth.

What is the difference between palak paneer and saag paneer?

Palak paneer uses only fresh spinach, giving it a bright green colour and a mild, sweet flavour. Saag paneer uses a mix of leafy greens such as mustard greens or fenugreek, which results in a stronger, earthier taste.

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Little Nepal Cuisine emphasizes blending a variety of ingredients and flavors to present our distinctive culinary creations. We have a great decor and ambiance environment where you enjoy our sophisticated dining with Nepalese, Indian, Hakka, and Vietnamese flavours. We take online orders and offer a takeaway service.

141 Albert St. N, Regina, SK, S4R 3B8
www.littlenepal.ca
info@littlenepal.ca 306-522-5225

Opening Hours
Wed – Mon: 11:00 AM – 10:00 PM
Tue: Closed

Lunch Hours
Wed – Mon: 11:00 AM – 3:00 PM
Tue: Closed