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Palak Paneer Recipe

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Palak Paneer Recipe

Palak Paneer is a popular Indian Vegetarian Dish consisting of paneer (Indian cheese) in a smooth, creamy and delicious spinach gravy. Learn to make the BEST Palak Paneer at home, all without blanching spinach and not over loading your dish with tons of spices. This is simply delicious, rich, absolutely flavorsome & tastes better than in any restaurant. Serve this Palak Paneer with fluffy Basmati Rice, Paratha, roti, Butter naan, Jeera rice, or Ghee rice.

Here’s a delicious Palak Paneer recipe that’s easy to make and packed with flavor!

Ingredients:

  • Spinach (palak): 250 grams (blanched and pureed)
  • Paneer (Indian cottage cheese): 200 grams (cut into cubes)
  • Onion: 1 medium (finely chopped)
  • Tomatoes: 1 medium (pureed)
  • Ginger-garlic paste: 1 tsp
  • Green chilies: 1-2 (optional, finely chopped)
  • Cumin seeds: 1 tsp
  • Turmeric powder: 1/4 tsp
  • Red chili powder: 1/2 tsp
  • Garam masala: 1/2 tsp
  • Coriander powder: 1 tsp
  • Fresh cream: 2 tbsp (optional, for richness)
  • Ghee or oil: 2 tbsp
  • Salt: to taste
  • Water: as needed
  • Lemon juice: 1 tsp (optional, for a tangy flavor)
  • Kasuri methi (dried fenugreek leaves): 1 tsp (optional, for flavor)

Instructions:

1. Blanch the Spinach:

  • Rinse the spinach leaves thoroughly.
  • Boil water in a pan, add the spinach leaves, and blanch for 2-3 minutes.
  • Drain and immediately place the spinach in cold water to retain the green color.
  • Blend the blanched spinach into a smooth puree and set aside.

2. Sauté the Paneer (optional):

  • Heat a little oil or ghee in a pan and lightly fry the paneer cubes until they are golden brown on all sides.
  • Remove and set aside. (This step is optional; you can also use raw paneer.)

3. Prepare the Masala:

  • In the same pan, heat ghee or oil. Add cumin seeds and let them splutter.
  • Add chopped onions and sauté until they turn golden brown.
  • Add ginger-garlic paste and green chilies, and cook for 1-2 minutes until the raw aroma disappears.

4. Cook the Tomatoes:

  • Add the tomato puree and cook until the oil starts separating from the masala.
  • Add turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes until the spices are well blended.

5. Add Spinach Puree:

  • Add the spinach puree to the masala and mix well.
  • Simmer the spinach for 5-7 minutes on low heat. Add water if needed to adjust the consistency.

6. Add Paneer and Cream:

  • Add the paneer cubes to the spinach gravy.
  • Stir in fresh cream and garam masala. Mix gently and cook for another 2-3 minutes.

7. Finish and Serve:

  • Add a pinch of kasuri methi (optional) for extra flavor.
  • If you like a tangy taste, add a splash of lemon juice at the end.
  • Serve hot with roti, naan, or rice!

Enjoy your homemade Palak Paneer!

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