this palak paneer recipe was requested by many readers and was in drafts for a long time. i had kept in the drafts since the final images were not so good. but then i have not made palak paneer since a long time, so thought of publishing the post.
this recipe is my mom’s version of making palak paneer. it has become a favorite with hubbs too, especially since he does not like palak much.
vegans can substitute paneer with tofu in this palak paneer recipe. i have made and had palak tofu many times and even with tofu, the palak gravy tastes good.
i have made a video with the images, showing the step by step method of making palak paneer recipe. my voice plays in the background. there is also a background noise. i tried hard to eliminate the noise, but its still there. however, i hope you enjoy the video.
palak paneer recipe video:
palak paneer recipe below:
- 1 bunch fresh spinach/palak
- 1 or 2 green chilies, chopped
- 1 garlic (optional)
- ½ inch ginger, roughly chopped
- 1 small or medium sized onion, finely chopped
- 1 small or medium sized tomato, chopped
- 4-5 garlic, finely chopped
- ½ or ¾ tsp cumin seeds
- ¼ tsp turmeric powder
- ½ tsp red chili powder (optional)
- a pinch of asafoetida (optional)
- ½ tsp garam masala powder (add more if required)
- 1 bay leaf/tej patta
- 200 gms paneer or tofu
- 1 or 2 tbsp cream
- 2 tbsp oil or ghee or unsalted butter
- 1 tsp kasuri methi leaves/dry fenugreek leaves (optional)
- salt as required
- water as required
- a few teaspoons of cream or butter for topping the palak paneer (optional)
- rinse the spinach very wall in water.
- boil water in a pan with some salt.
- switch off the fire and add the spinach leaves in the hot water.
- close with a lid and let the spinach leaves sit in the water for 2-3 mins.
- drain and immediately add the leaves in a pan or bowl containing ice cold water.
- this helps in preserving the green color of the spinach.
- drain and then puree the spinach in a blender or hand blender with ginger, garlic and green chilies.
- make a smooth puree.
- heat oil or ghee in a pan or kadai.
- fry the cumin first.
- then add the bay leaves and onions.
- fry till the onions become browned.
- now add the garlic and tomatoes.
- fry till the tomatoes become soft.
- add the turmeric powder, red chili powder and asafoetida.
- stir and fry for some seconds.
- add the spinach puree.
- add some water if required.
- simmer for 6-7 minutes or more till the spinach is cooked.
- lastly add salt and garam masala.
- stir and add the paneer cubes.
- cook the gravy till the paneer cubes become soft and succulent.
- add cream and stir.
- simmer for 30 seconds or a minute.
- at this stage you can also add some crushed kasuri methi leaves.
- stir and serve the palak paneer hot with some rotis, naan or jeera rice.
- you can top the palak paneer with some butter or cream also while serving.