Palak Paneer Recipe | How to Make Palak Paneer

Palak Paneer is a popular North Indian dish made with paneer (Indian cottage cheese) cooked in a spiced, creamy spinach gravy. It is a nutritious and flavorful dish that pairs well with roti, naan, or rice. The earthy flavor of spinach is balanced by the mildness of paneer, making it a perfect combination.

Here’s how to make Palak Paneer at home:

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Palak Paneer Recipe | What is the Recipe of Palak Paneer

Cuisine Indian

Author Rashmi Sharma

Ingredients

• 10 oz spinach washed and clean
• 1-1/2 cups paneer cubed into bite size
• 1 tomato finely chopped
• 1 green chili chopped
• 1 tbsp ginger chopped
• 1 tbsp oil
• 1/2 tsp cumin seeds
• 1/8 tsp hing
• 1 tsp coriander powder dhania
• 1/4 tsp turmeric haldi
• 1/2 tsp red chili powder
• 1/2 tsp salt adjust to taste
• 1/2 tsp sugar
• 1 tbsp whole wheat flour
• 1/3 cup heavy cream

Instructions

1. First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minutes. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.

2. Blend the spinach, ginger and green chili. Spinach should be creamy but not pasty.
3. Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside.

4. While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a sauce pan, over medium high heat. 

5. Add cumin seed, and asafetida. After cumin seeds crack, add the tomatoes and stir fry for 1-2 minutes. Tomatoes should be tender not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach.
6. After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes do not cover the pot. This helps keeping the green color of spinach.
7. Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water.

8. Drain the paneer and add gently in the spinach gravy and let it simmer for about five minutes.

Tips for Perfect Palak Paneer:

• Spinach Purée: Blanching spinach helps retain its bright green color. Avoid overcooking spinach, as it can turn dull and lose its vibrant hue.
• Paneer Texture: If you want soft paneer, you can soak the paneer cubes in warm water for about 10 minutes before adding them to the gravy. This makes them soft and spongy.
• Spices: Adjust the amount of red chili powder or garam masala depending on your spice preference. You can also add a pinch of kasuri methi (dried fenugreek leaves) towards the end for a fragrant touch.
• Vegan Option: To make this dish vegan, replace the paneer with tofu and use plant-based cream or coconut cream instead of dairy cream.
• Gravy Consistency: For a thicker gravy, cook the spinach puree longer to reduce the moisture. If you prefer a lighter, runnier gravy, add more water or stock.

Variations:

• Palak Paneer with Methi (Fenugreek): You can add a handful of fresh methi leaves (fenugreek) to the gravy for a slightly bitter flavor that complements the spinach.
• Palak Paneer with Potatoes: Some variations include adding cubed potatoes (boiled or fried) to the gravy for a heartier dish.
• Smoky Flavor: For a smoky flavor, you can use the dhungar method (smoking) by placing a small bowl of hot coal on top of the curry, drizzling a little ghee, and covering the pan to infuse the smoky aroma.

Palak Paneer is a wholesome, flavorful dish that’s rich in iron, vitamins, and protein, making it a perfect addition to any meal. It’s easy to make, yet incredibly satisfying and delicious!