Palak Paneer Recipe
Introduction
Palak Paneer Recipe
Palak Paneer is a classic North Indian dish featuring soft paneer (Indian cottage cheese) cubes in a creamy, vibrantly green spinach sauce. Here’s a simple, home-style recipe that balances flavor and texture, inspired by several trusted sources 
🕒 Recipe Details: 👉👉
Ingredients
- Spinach (Palak): 300-350g fresh spinach leaves
- Paneer: 200g, cut into cubes
- Onion: 1 medium, finely chopped
- Tomato: 1 medium, chopped or pureed
- Garlic: 3-4 cloves
- Ginger: 1-inch piece
- Green chili: 1 (optional, adjust to taste)
- Cumin seeds: 1 tsp
- Garam masala: ½ tsp
- Turmeric powder: ¼ tsp
- Red chili powder: ½ tsp (optional)
- Cream: 2 tbsp (or substitute with yogurt or milk for a lighter version)
- Oil or ghee: 2 tbsp
- Salt: to taste
Instructions
- Blanch the Spinach:
- Wash spinach thoroughly. Boil water in a large pot, add spinach leaves, and cook for 2 minutes until wilted.
- Immediately transfer spinach to a bowl of ice-cold water to retain the green color.
- Drain and blend the spinach with green chili, ginger, and garlic into a smooth or slightly coarse puree, depending on your texture preference.
- Prepare the Gravy:
- Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add tomato and cook until soft and oil starts to separate.
- Add turmeric, red chili powder, and salt. Mix well.
- Combine Spinach and Paneer:
- Add the spinach puree to the pan. Cook for 3-4 minutes, stirring occasionally.
- Add garam masala and mix.
- Gently add paneer cubes. Simmer for 3-4 minutes so the paneer absorbs the flavors.
- Finish with Cream:
- Stir in cream (or yogurt/milk) to make the gravy rich and to cut any bitterness from the spinach .
- Adjust salt and spices as needed
🫓 Serving suggestions:
- Serve hot with roti, naan, or rice. Garnish with a swirl of cream if desired.
- Blanch the Spinach:
- Wash spinach thoroughly. Boil water in a large pot, add spinach leaves, and cook for 2 minutes until wilted.
- Immediately transfer spinach to a bowl of ice-cold water to retain the green color.
- Drain and blend the spinach with green chili, ginger, and garlic into a smooth or slightly coarse puree, depending on your texture preference.
- Prepare the Gravy:
- Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add tomato and cook until soft and oil starts to separate.
- Add turmeric, red chili powder, and salt. Mix well.
- Combine Spinach and Paneer:
- Add the spinach puree to the pan. Cook for 3-4 minutes, stirring occasionally.
- Add garam masala and mix.
- Gently add paneer cubes. Simmer for 3-4 minutes so the paneer absorbs the flavors.
- Finish with Cream:
- Stir in cream (or yogurt/milk) to make the gravy rich and to cut any bitterness from the spinach .
- Adjust salt and spices as needed
🫓 Serving suggestions:
- Serve hot with roti, naan, or rice. Garnish with a swirl of cream if desired.
- Serve hot with roti, naan, or rice. Garnish with a swirl of cream if desired.
Tips for the Best Palak Paneer👉👉
- Texture: For a more interesting texture, blend only half the spinach and chop the rest, or blend coarsely .
- Paneer: For extra flavor, lightly pan-fry the paneer cubes before adding them to the gravy.
- Bitterness: Adding cream, yogurt, or a pinch of sugar can help balance any bitterness from the spinach.
😋😋😋😋😋😋Enjoy your homemade, restaurant-style Palak Paneer!- 🙏🙏🙏🙏🙏🙏🙏🙏🙏
- Texture: For a more interesting texture, blend only half the spinach and chop the rest, or blend coarsely .
- Paneer: For extra flavor, lightly pan-fry the paneer cubes before adding them to the gravy.
- Bitterness: Adding cream, yogurt, or a pinch of sugar can help balance any bitterness from the spinach.
- 🙏🙏🙏🙏🙏🙏🙏🙏🙏
Nice 👌👌👌👌
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