Palak Paneer Recipe

Paneer (Indian cottage cheese) is cooked with spinach and spices in this creamy and flavorful curry.

When we were kids, the only way my brothers would eat spinach was if it was cooked with paneer in palak paneer.

It was such a great way to sneak in the greens. They wouldn’t touch spinach otherwise but if there was paneer with it, they would happily gulp down bowls of it.

Palak Paneer is such a staple in north India. It’s one of the most commonly made paneer dishes in Indian homes.

I would say it was made much more frequently in my home than say paneer butter masala or shahi paneer.

Maybe because it was considered healthier than the other creamy versions of paneer. Whatever the reason was, we would always be very happy when mom made it!

Palak Paneer Recipe | Spinach Paneer

Palak paneer recipe – Indian cottage cheese simmered in onion tomato spinach gravy. This palak paneer is one of the best you can make at home. Tastes simply delicious, creamy and easy to make. Serve with roti, basmati rice or naan.

Prep: 15min

Total: 45min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 350 kcal, Carbohydrate 13 g, Protein 10 g, Fat 30 g, Saturated Fat 12 g, Cholesterol 54 mg, Sodium 739 mg, Fiber 4 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 150 grams (1¼ cups) paneer ( (Indian cottage cheese))
• 3½ to 4 cups (100 to 120 grams) palak ((spinach) )
• 2 tablespoons oil ((or half oil & half butter))
• 2 green chilies ((deseeded) (less spicy kind))
• ¾ cup ( 90 grams, 1 small) onions ((fine chopped))
• ½ cup (2 small) tomatoes ((deseeded & chopped or pureed))
• 1 teaspoon ginger garlic paste ((read notes for substitute))
• ¾ teaspoon salt ((adjust to taste))
• 8 to 10 cashewnuts ((read notes for substitutes))
• ½ to ¾ teaspoon garam masala ((adjust to taste))
• ½ teaspoon kasuri methi ((dried fenugreek leaves) (skip if you don’t have))
• ¼ cup water (to blend spinach)
• ¾ cup water (to cook the gravy)
• 3 tablespoons cream ((optional))
• ⅛ teaspoon cumin seeds ((jeera) (optional))
• 2 green cardamoms ((elaichi) (optional))
• 1 inch cinnamon ((dalchini) (optional))
• 2 cloves ((laung) (optional))

Instruction:

1. Cool this completely. Blend this along with water to a smooth puree. The puree should be smooth and thick. You may add 1 to 2 tbsps more water to help in blending.
2. Serve palak paneer with naan, roti or Jeera rice.

Palak Paneer

Simple and easy Palak Paneer is a popular Indian dish where Indian cottage cheese is cooked with spinach puree. Delicious and healthy! Great with naan!

Prep: 15min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 234 kcal, Carbohydrate 9 g, Protein 11 g, Fat 17 g, Saturated Fat 10 g, Cholesterol 47 mg, Sodium 109 mg, Fiber 3 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 350 grams spinach
• 1 medium tomato
• 5 large garlic cloves (divided, 3 whole and 2 finely chopped)
• 1 inch ginger
• 1 green chili (or more to taste)
• 1 tablespoon oil (15 ml, I used avocado oil)
• 1 large onion (finely chopped)
• 1/2 cup water (or as needed)
• 3/4-1 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (or to taste)
• salt (to taste)
• 2-3 tablespoons heavy cream (or adjust to taste)
• 225 grams paneer (cut into cubes)
• 1/2 tablespoon kasuri methi (crushed, dried fenugreek leaves)
• lemon juice (to taste)

Instruction:

1. To a pot of boiling water, add little salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted.
2. Take them out and put them in ice cold water. This helps the leaves in retaining their green color.
3. To a blender, add the blanched spinach along with tomato, 3 cloves of garlic, ginger and green chili. Puree to a smooth paste and set aside.
4. Heat a pan on medium heat. Once hot, add the oil and then add the remaining 2 cloves of chopped garlic. Sauté for few minutes until it starts changing color.
5. Then add the chopped onions. Cook the onion for 2 to 3 minutes until soft and translucent.
6. Add in the prepared spinach puree and mix. Also add around 1/2 cup water at the point.Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.
7. Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder and salt. Mix and cook for 1 minute.You may also add ½ teaspoon of sugar at this point if you like.
8. Then add the heavy cream and mix.
9. Stir in the paneer and mix. Let the curry simmer for 3 to 4 minutes. Switch off the flame, add lemon juice and kasuri methi and mix.
10. Serve palak paneer hot with naan or roti or rice.

Palak Paneer Recipe | How To Make Easy Palak Paneer | Cottage Cheese In Spinach Gravy | Varun

FAQ

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