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palak paneer recipe, how to make palak paneer recipe | paneer recipes

palak paneer recipe with step by step photos – this delicious palak paneer recipe is my mom’s version of making this dish. she has been making this recipe for years now. it has become a favorite with all of us.

palak paneer is basically soft paneer (cottage cheese) cubes cooked in a smooth spinach curry. this palak paneer is one of the most popular paneer recipe on the blog along with:

i also make a restaurant style palak paneer recipe, which has the smoking or dhungar method incorporated in it. i use dhungar method in recipes like dal makhani, dal tadka etc where i want to add smoky charcoal aroma to the dish.

in this palak paneer recipe i have shown the method of blanching spinach. this is done so that the dish has a nice green color. few more similar recipes made with greens and paneer that you can try are:

this delicious palak paneer goes well with rotis, naan, parathas or tandoori rotis and even jeera rice or biryani rice or saffron rice or ghee ricevegans can substitute paneer with tofu in this recipe. i have made palak tofu many times and even with tofu, the palak gravy tastes very good.

if you are looking for more yummy paneer recipes then you can check paneer kathi rollpaneer lababdar, paneer kolhapuri, paneer masala and chilli paneer schezwan recipe.

palak paneer recipe below:

4.68 from 134 votes
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palak paneer recipe
prep time
30 mins
cook time
10 mins
total time
40 mins
 
palak paneer recipe - one of the most popular indian dishes. soft paneer cubes cooked in a smooth spinach curry.

nutrition info is per serving

Nutrition Facts
palak paneer recipe
Amount Per Serving
Calories 187 Calories from Fat 120
% Daily Value*
Total Fat 13.3g 20%
Saturated Fat 3.6g 18%
Polyunsaturated Fat 2.4g
Monounsaturated Fat 5.9g
Cholesterol 21.3mg 7%
Sodium 873.4mg 36%
Potassium 623.7mg 18%
Total Carbohydrates 10.1g 3%
Dietary Fiber 2.9g 12%
Sugars 3.2g
Protein 9.7g 19%
Vitamin A 48%
Vitamin C 49%
Calcium 16%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

course: main
cuisine: north indian
servings: 4
calories: 187 kcal
author: dassana
ingredients (1 cup = 250 ml)
for the palak puree:
  • 200 to 250 grams fresh spinach (palak) OR about 7 to 9 oz spinach
  • 1 or 2 green chilies - chopped (hari mirch)
  • 1 or 2 small to medium garlic cloves (lahsun) - roughly chopped (optional)
  • ½ inch ginger - roughly chopped
  • 3 cups water for blanching spinach
  • 3 cups water for ice bath
for palak paneer curry:
  • 1 small to medium sized onion - finely chopped OR about ⅓ cup finely chopped onion
  • 1 small or medium sized tomato - chopped OR about ⅓ cup finely chopped tomatoes
  • 4 to 5 small to medium garlic cloves (lahsun) - finely chopped
  • ½ teaspoon cumin seeds (jeera)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder) - optional
  • a pinch of asafoetida (hing) - optional
  • ¼ or ½ teaspoon garam masala powder - add more if required
  • 1 small to medium tej patta (indian bay leaf)
  • 200 to 250 grams paneer or tofu OR about 7 to 9 oz paneer (cottage cheese)
  • ⅓ to ½ cup water or add as required
  • 1 or 2 tablespoon cream - low fat 25% to 35% (i used amul cream)
  • 2 tablespoon oil or ghee or unsalted butter
  • 1 teaspoon kasuri methi leaves (dry fenugreek leaves) - optional. kasuri methi is crushed and added right towards the end. just before adding cream.
  • salt as required
garnish:
  • a few teaspoons of cream or butter for topping the palak paneer (optional)
  • ½ inch ginger - julienned
  • lemon or lime wedges or slices
how to make recipe
making the spinach puree:
  1. rinse the palak or spinach leaves very well in running water. tender stem are fine. if the stems are stringy, then discard the stems.
  2. boil 3 cups water in a pan or microwave or electric heater. add 1/4 tsp salt to the hot water and stir. then add the palak leaves in the hot water. close with a lid and let the palak leaves sit in the water for 2-3 mins.
  3. strain the palak leaves.
  4. immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. this method helps in preserving the green color of the spinach. just add 8 to 10 ice cubes to 3 cups water to get cold water. allow the spinach leaves to be in the cold water for a minute or two.
  5. then drain the ice cold water. add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
  6. make a smooth palak puree. no need to add water while making the puree. keep the spinach puree aside.
making palak paneer curry:
  1. heat oil or ghee or butter in a pan or kadai. if using butter, melt it a low flame making sure that the butter does not brown.
  2. add the cumin and let them splutter.
  3. then add the tej patta or bay leaf.
  4. add the finely chopped onions. saute till the onions become golden.
  5. then add the finely chopped garlic. saute till the raw aroma of garlic goes away. no need to brown the garlic.
  6. add the chopped tomatoes. stir and saute the tomatoes till they soften.
  7. once the tomatoes are softened and you see fat releasing from the sides of the mixture. then add the turmeric powder, red chili powder and asafoetida/hing.
  8. stir very well.
  9. then add the palak puree.
  10. stir well.
  11. add about 1/3 to 1/2 cup water or as required. stir again.
  12. simmer for 6-7 minutes or more till the palak or spinach is cooked. season with salt. the gravy or sauce will also thicken by now.
  13. stir and add garam masala powder.
  14. stir again and then add the paneer (cottage cheese) cubes.

  15. stir gently and simmer on a low flame till the paneer cubes become soft and succulent. about 1 to 2 minutes.
  16. lastly add cream. stir gently again so that the cream gets incorporated in the palak paneer gravy uniformly. switch off the flame.
  17. 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. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.
recipe notes
  • the paneer or tofu cubes can also be lightly fried and then added to the curry. in this case, you don't need to cook the paneer or tofu in the gravy as when frying they are already cooked.


lets start step by step palak paneer recipe:

making the spinach/palak puree:

1. rinse the palak or spinach leaves (200 to 250 grams), very well in running water.

2. boil 3 cups water in a pan or microwave or electric heater. add  ¼ tsp salt to the hot water and stir. then add the palak leaves in the hot water. close with a lid and let the palak leaves sit in the water for 2-3 mins. if using stove top then keep the pan down and switch off the gas.

3. strain the palak leaves. keep the stock aside as we can use later.

4. immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. this method helps in preserving the green color of the spinach. just add 8 to 10 ice cubes to 3 cups water to get cold water. allow the spinach leaves to be in the cold water for a minute or two.

5. then drain the ice cold water. add the spinach in a blender or grinder jar with ½ inch chopped ginger, (1 or 2 small to medium) garlic cloves and 1 or 2 green chilies. you can also use a hand held immersion blender to make the puree.


6. make a smooth palak puree. no need to add water while making the puree. keep the spinach puree aside.

making the palak paneer curry:

7. heat 2 tbsp oil/ghee/butter in a pan or kadai. here i have used butter. if using butter, melt it a low flame making sure that the butter does not brown.

8. add ½ tsp cumin and let them splutter.

9. then add one tej patta/bay leaf (small to medium sized) .

10. add ⅓ cup finely chopped onions (1 small to medium sized onion).

11. saute till the onions become golden.

12. then add the finely chopped garlic/lahsun (4 to 5 small to medium sized). saute till the raw aroma of garlic goes away. no need to brown the garlic.

13. add ⅓ cup chopped tomatoes (1 small or medium sized tomato).

14. stir and saute the tomatoes till they soften.

15. once the tomatoes are softened and you see fat releasing from the sides of the mixture. then add ¼ tsp turmeric powder, ½ tsp red chili powder and a pinch of asafoetida/hing.

16. stir very well.

17. then add the palak puree.

18. stir well.

19. add about to ⅓ to ½ cup of the reserved stock or water or as required. stir again.

20. simmer for 6-7 minutes or more till the palak or spinach is cooked. season with salt. the gravy or sauce will also thicken by now.

21. stir and add (¼ to ½ tsp) garam masala powder.

22. stir again and then add the paneer/cottage cheese cubes (200 to 250 grams). i have added the paneer cubes directly to the gravy. but you can also lightly fry or saute the paneer cubes till they lightly browned and then add them to the palak gravy. in this case, you don’t need to cook the paneer further.

23. stir gently and simmer on a low flame till the paneer cubes become soft and succulent. about 1 to 2 minutes.

24. lastly add cream (1 or 2 tbsp cream, low fat 25% to 35%. i used amul cream). you can also add 1 tsp kasuri methi (crushed) at this step. kasuri methi is optional though.

25. stir gently again so that the cream gets incorporated in the palak paneer gravy uniformly. switch off the flame.

26. stir and serve the palak paneer hot with some rotis, plain naan or cheese naan or butter naan or khasta rotis or paratha or jeera rice or ghee rice or pudina paratha. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.




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This post was last modified on November 18, 2017, 6:02 pm

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